3:10

To Prep

0:05

To Cook

4

INGREDIENTS

EASY

DIFFICULTY

16 squares

MAKES

4.5

AVG RATING

(23 Members)

Irish cream fudge

Ingredients
    • Method
    • Notes
    1. Step 1

      Line a 5cm-deep, 8cm x 26cm (base) bar pan with baking paper, allowing a 2cm overhang at long ends.

    2. Step 2

      Combine chocolate, condensed milk and butter in a saucepan. Stir over low heat until chocolate has melted and mixture is smooth. Remove from heat. Stir in liqueur.

    3. Step 3

      Spread mixture into prepared pan. Refrigerate for 3 hours or until set. Cut into squares. Serve.

    Store uncut fudge, covered, in refrigerator for up to 1 week. Variation: For extra crunch, sprinkle 1/4 cup flaked toasted almonds over fudge before cutting into squares.

    This recipe must be kept in the fridge, especially during the warmer months, as it will go quite soft in the heat.

    The type of dark chocolate used may also have an effect on how firm the fudge sets. If you are using a compound/cooking chocolate, there is generally more vegetable oil added to the chocolate, which will prevent it from setting like a dark chocolate would with a higher cocoa butter amount.

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