Ingredients for Irish Cream Coffee Fudge
- 1 cup (2 sticks) unsalted butter
- 3 cups granulated sugar
- 1 (12-ounce) can evaporated milk
- 1/4 cup Irish cream liqueur
- 1 tablespoon instant coffee granules
- 1 cup marshmallow creme
- 1 cup semi-sweet chocolate chips
- 1 teaspoon pure vanilla extract
- 1/2 cup chopped hazelnuts
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How to Make Irish Cream Coffee Fudge
- In a microwave-safe cup, heat 1/4 cup of Irish cream liqueur on high for 30-45 seconds, or until warm enough to dissolve 1 tablespoon of instant coffee granules. Stir until completely dissolved.
- In a large saucepan or Dutch oven, melt 1 cup (2 sticks) of unsalted butter over medium heat. Add 3 cups granulated sugar, 1 (12-ounce) can of evaporated milk, the warmed Irish cream mixture, and 1 cup of marshmallow creme. Stir constantly until completely combined.
- Bring the mixture to a rolling boil, stirring continuously, for exactly 5 minutes. Be diligent in stirring to prevent burning.
- Remove from heat and stir in 1 cup of semi-sweet chocolate chips until completely melted and smooth.
- Stir in 1 teaspoon of pure vanilla extract, then 1/2 cup of chopped hazelnuts until evenly distributed.
- Pour the fudge mixture into a greased 8x8 inch baking pan and spread evenly.
- Refrigerate for at least 2 hours, or until firm enough to cut into 1-inch squares.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
1206g
Fat
272g
Carbs
111g
