Fudge of the Irish

This festive Irish fudge recipe is made with rich, creamy Irish liqueur, evaporated milk, white and brown sugars, vanilla, and confectioners' sugar.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 135 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 cup white sugar
• 1 cup light brown sugar, packed
• 0.25 teaspoon salt
• 0.5 cup evaporated milk
• 0.75 cup unsalted butter, room temperature
• 0.25 cup Irish cream liqueur
• 2.25 cups confectioners' sugar, sifted

Recipe Instructions

Step 1

Grease an 8-inch square baking pan; line with 2 pieces parchment paper about 14 inches long, allow ends of paper to hang over two opposite sides of the pan by several inches.

Step 2

Combine brown sugar, white sugar, unsalted butter, evaporated milk, and salt in a heavy saucepan over medium heat until forms a thick, smooth syrup; attach a candy thermometer to the saucepan without touching the bottom of the pan and bring to a boil.

Step 3

Reduce heat to medium-low; cook until center of mixture reaches 238 degrees F (112 degrees C), 20 to 30 minutes, stirring often. The temperature will rise slowly at first, then more quickly as it increases; watch mixture carefully.

Step 4

Off heat, stir in Irish cream liqueur and vanilla extract until thoroughly combined.

Step 5

Transfer mixture to the bowl of a large stand mixer fitted with the paddle attachment; beat in confectioners' sugar, in 3 additions, on low speed, blending completely before adding the next addition. Frequently scrape the sides of the bowl; beat until fudge is completely smooth, about 2 minutes.

Step 6

Transfer fudge to the prepared baking pan; place on a level surface to cool and set up, 3 to 5 hours.

Step 7

Lift fudge out of the baking pan using the parchment paper ends as handles before slicing into cubes.