Ingredients for Irish Cream Fudge
- 2 (12-ounce) packages milk chocolate chips
- 1 (12-ounce) package semisweet chocolate chips
- 2 (16-ounce) jars marshmallow cream
- 2 teaspoons vanilla extract
- 1/2 cup Irish cream liqueur
- 1 cup chopped nuts (optional)
- 4 1/2 cups granulated sugar
- 1 (12-ounce) can evaporated milk
- 1/2 pound (2 sticks) unsalted butter
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How to Make Irish Cream Fudge
- Line a 10x15 inch baking pan with foil, leaving an overhang on the sides for easy lifting later. Lightly grease the foil with butter or margarine.
- In a large microwave-safe bowl, combine 2 (12-ounce) packages milk chocolate chips, 1 (12-ounce) package semisweet chocolate chips, 2 (16-ounce) jars marshmallow cream, 2 teaspoons vanilla extract, and 1/2 cup Irish cream liqueur. Stir until well combined. Add 1 cup chopped nuts (optional). Set aside.
- In a medium saucepan, combine 4 1/2 cups granulated sugar, 1 (12-ounce) can evaporated milk, and 1/2 pound (2 sticks) unsalted butter.
- Over medium heat, bring the sugar mixture to a gentle boil, stirring constantly. Continue to cook slowly for 10 minutes, stirring continuously to prevent burning.
- Remove the saucepan from heat. Carefully pour the hot milk mixture into the large bowl with the chocolate mixture.
- Using a spatula or wooden spoon, gently stir the mixture until completely smooth and combined. **Do not use a mixer.**
- Pour the fudge into the prepared pan and spread evenly.
- Refrigerate for at least 4 hours, or until completely set. Once set, lift the fudge from the pan using the foil overhang and cut into squares.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
1297g
Fat
318g
Carbs
124g
