Irish Cream Fudge Alcohol-Free

Last Christmas, my sister mentioned she was skipping all the holiday treats because of the alcohol in so many festive recipes. That same afternoon, I tinkered around with coffee creamer and white chocolate until this fudge happened. Now she asks for it in July.

I brought a batch to a cookie exchange last year, and three people asked for the recipe before they even finished their first square. Something about that Irish cream flavor makes people instantly nostalgic, even when its coming from a nondairy creamer.

Ingredients

• 2 cups white chocolate chips: The real stuff matters here. Cheap chips seize up and turn grainy, and nobody wants sandy fudge
• 1 cup sweetened condensed milk: This creates that creamy, velvety texture that makes restaurant fudge so special
• 1/4 cup unsalted butter, cubed: Room temperature cubes melt evenly into the chocolate instead of sitting in a stubborn lump
• 1/4 cup heavy cream: Adds just enough richness without making the fudge too soft to cut cleanly
• 2 tbsp Irish cream-flavored coffee creamer: The secret weapon. Non-alcoholic but packed with that familiar flavor everyone loves
• 1 tsp vanilla extract: Pure vanilla makes the white chocolate taste like actual chocolate instead of sweet wax
• 1/2 tsp instant espresso powder: Optional, but it deepens the flavor in a way people notice without being able to place
• 1/4 cup powdered sugar: Helps stabilize the mixture and gives the fudge that perfect bite-through texture
• Pinch of salt: Just enough to make all that sugar taste balanced rather than cloying

Instructions

Prep your pan first:

Line an 8-inch square pan with parchment paper, letting the edges hang over like handles. Trust me, trying to pry set fudge out of a bare pan is a lesson in frustration.

Melt the base together:

Combine white chocolate chips, sweetened condensed milk, and cubed butter in a medium saucepan over low heat. Stir gently but constantly until everything melts into a glossy puddle. If you rush the heat, the chocolate will grain up on you.

Add the flavor:

Pull the pan from the heat and stir in the heavy cream, coffee creamer, vanilla, espresso powder, powdered sugar, and salt. Keep stirring until the mixture looks silk again, about 30 seconds.

Set it and forget it:

Pour everything into your prepared pan and smooth the top with a spatula. Refrigerate for at least 2 hours until firm enough to cut without squishing.

Cut and serve:

Use the parchment handles to lift the whole block onto a cutting board, then slice into 36 squares. A sharp knife warmed under hot water cuts cleaner through the dense fudge.

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My neighbor texted me at 9 PM one night, begging for the recipe after her husband ate almost an entire pan she received as a gift. She said it was the first time she ever caught him hiding sweets in his sock drawer.

The Coffee Creamer Secret

Regular Irish cream liqueur separates in fudge recipes, but the coffee creamer version was formulated to dissolve smoothly. The nondairy creamer actually stabilizes the mixture better than the real thing would.

White Chocolate Matters

I tested five different brands before settling on the chips that actually melted without seizing. The ones with cocoa butter listed first in the ingredients gave the silkiest results every single time.

Cutting Clean Squares

The most frustrating part of fudge-making is getting those picture-perfect squares. After watching my first batch crumble into ragged pieces, I learned that temperature and knife technique change everything.

• Let the fudge sit at room temperature for 5 minutes before cutting to prevent surface cracks
• Wipe your knife clean between every few cuts for neat edges
• Press straight down instead of sawing back and forth

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Sometimes the simplest adaptations make the biggest difference. Now everyone at my holiday parties can indulge in something that feels just a little bit fancy.

Recipe FAQs

→ What gives this fudge its creamy texture?

The combination of white chocolate chips, sweetened condensed milk, and heavy cream creates a smooth, creamy texture that melts in your mouth.

→ Can I add nuts to the fudge?

Yes, sprinkling finely chopped toasted hazelnuts or walnuts on top before chilling adds a delightful nutty crunch.

→ Is it possible to make this dairy-free?

Absolutely, by using dairy-free chocolate chips, plant-based creamer, and margarine instead of butter, you can enjoy a dairy-free version.

→ What is the purpose of instant espresso powder?

Adding instant espresso powder is optional but enhances the depth and richness of flavor in the fudge.

→ How should the fudge be stored?

Store the fudge in an airtight container in the refrigerator, where it can stay fresh for up to two weeks.