This festive Christmas fudge, made with rich, creamy Irish liqueur, is always the star of my cookie exchange and a gift requested by family and friends.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
135 Calories
Recipe Instructions
Step 1
Stir evaporated milk, light brown sugar, white sugar, unsalted butter, and salt in a heavy saucepan over medium heat until the mixture forms a thick, smooth syrup.
Step 2
Scrape fudge into the prepared baking pan and place on a level surface to cool and set up, 3 to 5 hours.
Step 3
Grease an 8-inch square baking pan and line with 2 pieces of parchment paper about 14 inches long. Allow the ends of the paper to hang over two opposite sides of the pan by several inches.
Step 4
Bring to a boil, reduce heat to medium-low, and cook until a candy thermometer inserted into center of boiling syrup without touching the bottom of the pan reads 238 degrees F (112 degrees C), 20 to 30 minutes. Stir often. Candy temperature will rise slowly at first, then more quickly as temperature increases; watch carefully.
Step 5
Remove the saucepan from heat and stir in Irish cream liqueur and vanilla extract until thoroughly combined.
Step 6
Scrape mixture into the work bowl of a large stand mixer fitted with beaters; set the machine on low speed and mix in confectioners' sugar in 3 additions, allowing sugar to blend in completely before adding next addition. Scrape down the bowl frequently and mix fudge until completely smooth, about 2 minutes.
Step 7
Use the parchment paper ends as handles to lift fudge out of the baking pan before slicing into cubes for serving.
