Irish Cream Fudge Delight

The smell of coffee and chocolate hit me before I even walked into my grandmother's kitchen. She was standing over the stove, stirring something that looked impossibly rich, and announced she'd figured out how to capture the essence of Irish cream without any alcohol. That afternoon changed everything I thought about homemade fudge.

Last Christmas I made six batches for different neighbors and friends. Every single person asked for the recipe, which is basically the highest compliment you can get during the holidays. Now it's become my go to gift whenever I need something impressive but simple.

Ingredients

• Sweetened condensed milk: This creates that impossibly smooth fudge texture we all love and replaces evaporated milk entirely
• Semisweet chocolate chips: I've tried expensive baking bars but chips actually melt more consistently for beginners
• Heavy cream: Necessary for dissolving the coffee granules properly so you don't get gritty spots in your finished fudge
• Instant coffee granules: Use whatever brand you have on hand because the cocoa powder mellows out any harsh notes
• Unsalted butter: Control your salt content since we're adding a pinch later anyway
• Vanilla and almond extract: The almond is completely optional but it adds this sophistication that people can't quite identify

Instructions

Prep your pan properly:

Line that 8 inch square pan with parchment paper and let the edges hang over. This trick saves you so much headache later when lifting out the fudge.

Make the flavor base:

Whisk together the instant coffee cocoa powder and heavy cream until completely dissolved. Let it sit while you work on everything else.

Melt and combine:

Over low heat stir the sweetened condensed milk and butter until smooth. Dump in those chocolate chips and keep stirring until it's all melted and glossy.

Add the magic:

Pour in your cream mixture along with vanilla almond extract if using and salt. Keep stirring until it's all one beautiful chocolatey creation.

Set and wait:

Pour everything into your prepared pan smooth the top and refrigerate for at least two hours. The waiting part is honestly the hardest step.

Cut and serve:

Lift the whole block out using those parchment paper handles and cut into small squares. They're rich so small pieces are actually perfect.

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My sister once tried rushing this on high heat and ended up with grainy separated chocolate. She called me crying thinking she ruined Christmas gifts but we started over together. Now she keeps the heat low and stirring constantly.

Getting The Texture Right

Humidity affects fudge more than you'd expect. On rainy days this recipe might need an extra hour in the refrigerator to set completely. Don't panic just let it do its thing.

Flavor Variations

Sometimes I fold in toasted pecans right before pouring into the pan. The crunch against that silky smooth chocolate is absolutely incredible. My neighbor adds dried cherries every year and swears it's the best version.

Storage And Gifting

This fudge keeps beautifully in the refrigerator for two weeks though it never lasts that long in my house. I like to wrap individual pieces in parchment paper and tie with baker's twine for gift giving.

• Cut your fudge while it's still slightly cold for the cleanest squares
• Store between layers of wax paper in an airtight container
• Let it come to room temperature for about 10 minutes before serving

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There's something so satisfying about making something that tastes this special with such simple ingredients. Hope this becomes a favorite in your kitchen too.

Recipe FAQs

→ How do I prepare the Irish cream flavor substitute?

Dissolve instant coffee granules and unsweetened cocoa powder in heavy cream, then add vanilla and almond extracts for a rich flavor base.

→ Can I add nuts to this fudge?

Yes, folding in chopped toasted pecans or walnuts before setting adds a delightful nutty crunch.

→ What is the best way to remove fudge from the pan?

Line the pan with parchment paper with an overhang to easily lift and remove the fudge once chilled.

→ How long should I chill the fudge?

Refrigerate for at least 2 hours or until it is completely firm for clean slicing.

→ Can the fudge be stored for later use?

Store in an airtight container in the refrigerator for up to two weeks to maintain freshness and texture.

→ How can I make the fudge firmer?

Increase the amount of chocolate chips by half a cup to achieve a denser, firmer texture.