Ingredients for Irish Creamy Fudge
- 1 (12 ounce) can evaporated milk
- Light Brown Sugar
- 1 cup granulated white sugar
- Unsalted Butter
- 1/4 teaspoon salt
- Vanilla Extract
- 1/4 cup Irish cream liqueur
- 4 cups powdered sugar
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How to Make Irish Creamy Fudge
- Grease an 8x8 inch square baking pan and line with parchment paper, leaving an overhang on the sides for easy lifting.
- In a heavy-bottomed saucepan, combine 1 (12 ounce) can evaporated milk, 1 cup packed light brown sugar, 1 cup granulated white sugar, 1 cup (2 sticks) unsalted butter, and 1/4 teaspoon salt.
- Cook over medium heat, stirring constantly, until the mixture reaches 238°F (114°C) on a candy thermometer. This will take about 15-20 minutes. Be patient and keep stirring to prevent burning.
- Remove from heat. Stir in 1 teaspoon pure vanilla extract and 1/4 cup Irish cream liqueur. Scrape the mixture into a large bowl or the bowl of a stand mixer fitted with the paddle attachment.
- With the mixer on low speed (or using electric beaters), gradually add 4 cups powdered sugar, in three additions, mixing well after each addition until fully incorporated and smooth.
- Pour the fudge into the prepared pan and smooth the top. Let cool completely at room temperature (at least 2-3 hours) or refrigerate for faster cooling (about 1 hour). Once firm, lift the fudge from the pan using the parchment paper overhang and cut into squares.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
112g
Fat
19g
Carbs
9g
