Irish Cream Fudge Delight (Print)
Creamy, alcohol-free Irish cream inspired fudge with rich white chocolate and coffee hints, perfect chilled.
# Ingredient List:
→ For the Fudge
01 - 3 cups white chocolate chips
02 - 1 can (14 oz) sweetened condensed milk
03 - 4 tbsp unsalted butter, cut into cubes
04 - 1/3 cup heavy cream
05 - 2 tsp instant coffee granules
06 - 1 tsp unsweetened cocoa powder
07 - 1 tsp vanilla extract
08 - 1/2 tsp almond extract
09 - Pinch of salt
# How-To Steps:
01 - Line an 8x8 inch square baking pan with parchment paper, leaving overhang for easy removal.
02 - Dissolve instant coffee granules and cocoa powder in heavy cream. Set aside.
03 - Combine white chocolate chips, sweetened condensed milk, and butter in medium saucepan over low heat. Stir constantly until melted and smooth without boiling.
04 - Stir in cream mixture, vanilla extract, almond extract, and salt. Continue stirring until fully incorporated and mixture is glossy.
05 - Pour fudge mixture into prepared pan and smooth top with spatula.
06 - Refrigerate for at least 2 hours or until firm.
07 - Lift fudge from pan using parchment overhang. Cut into 36 squares. Serve chilled or at room temperature.
# Expert Suggestions:
01 -
- The texture is impossibly smooth, like something from a fancy chocolatier but made in your own kitchen
- It comes together in under 30 minutes of active cooking, then just chill and forget it
02 -
- Rushing the heating process will cause the chocolate to seize and become grainy forever
- The fudge needs the full chilling time, otherwise the pieces will squish when you try to cut them
03 -
- A silicone spatula works better than wood or metal for getting every last bit out of the pan
- If your kitchen is warm, chill the knife in the freezer between cuts for cleaner edges