Our recipe for Irish cream fudge only takes ten minutes to make from start to finish! The results are smooth and creamy—and the flavor is sweet, not overpowering or harsh with alcohol.
This recipe is festive and fabulous for a St. Paddy’s celebration, but they’re a great dessert any time of year. You can use any brand of Irish cream you fancy—and since we used a microwave to melt the chocolate, cleanup is a snap!
It’s important not to overheat the chocolate while making this recipe. We encourage you to heat the chocolate in intervals, stirring between each one, until the chocolate is 90% melted. You’ll also notice that the Irish cream will not immediately combine with the chocolate, but keep stirring—it will eventually combine to form a silky smooth texture.
Irish Cream Fudge Recipe
- 2 12 oz bags white chocolate chips
- 14 oz can sweetened condensed milk
- 1/2 cup unsalted butter, 1 stick
- 1 vanilla bean, split open (optional)
- 1 cup powdered sugar
- 1/3 cup Irish cream liqueur
- Line an 8" square dish with parchment paper then set aside.
- Add white chocolate chips, sweetened condensed milk and butter to a microwave safe mixing bowl. Heat in 30-second intervals, stirring between each time until chocolate chips and butter are about 90% melted.
- Remove from microwave. Scrape the insides of the vanilla bean into the bowl then continue to stir until chocolate chips are completely melted and all ingredients have blended evenly. Add Irish cream and powdered sugar then stir until smooth.
- Pour fudge into prepared pan then refrigerate for about 2 hours or until firmly set. Remove from refrigerator then invert pan onto a cutting board. Discard parchment paper, cut fudge into squares then serve.
This recipe contains a hint of Irish cream flavor without the overpowering taste of alcohol!