Irish Cream Truffle Fudge

    2 hours 45 mins

    This creamy sweet confection will disappear as fast as a wink!

    288 people made this

    Serves: 24 

    • 625g chocolate chips
    • 185g white chocolate chips
    • 60g (4 tablespoons) butter
    • 375g (2,1/4 cups) icing sugar
    • 250ml (1 cup) Irish cream liqueur
    • Topping
    • 375g (3 cups) chopped nuts
    • 185g dark chocolate chips
    • 100g (3¾oz) white chocolate chips
    • 4 tablespoons Irish cream liqueur
    • 30g (2 tablespoons) butter

    Prep:1hr15min  ›  Cook:30min  ›  Extra time:1hr  ›  Ready in:2hr45min 

    1. Butter a 20cm square baking tin.
    2. In the top half of a double boiler or bowl over simmering water, melt dark and white chocolate chips plus 50g butter until soft enough to stir.
    3. Stir in the icing sugar and Irish cream until mixture is smooth. Stir in nuts. Place mixture in the prepared pan and lay a sheet of cling film over top; press and smooth top down.
    4. To make the Topping: In the top half of a double boiler or bowl over simmering water, melt remaining chocolates until soft. Remove from heat and with a fork beat in the butter and Irish cream until smooth.
    5. Spread topping over cooled fudge with a knife. If a smooth top is important place cling film over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen.

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    Reviews and ratings
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    Reviews in English (249)


    Oh this is the best. I read the previous reviews about how this was too strong, so I started out with 3/4 of a cup. The only problem I ran into with this reduced amounnt of liquid was the inability to stir the fudge at all! So I added the remaining 1/4 of a cup. I didn't find this too strong.. guess it is personal preference. I am sure this will go over well at tomorrow's St. Patrick's Day party at work. Yes it does make more than an 8X8 pan. I also filled a loaf pan with the fudge. I lined both pans with foil and when the fudge was set, it was easy to cut.. just remove from pan lifting the foil.. and slice. Easier than trying to cut in the pan. Update - this time I melted the chocolate in the microwave. MUCH easier and you don't have the worry of the chocolate seizing up on you as has happened to me before with a double boiler. Just dump the chocoalate and butter in microwave safe bowl, micro on high for like 45 seconds each time, give it a stir and then pop back in until it is almost completley melted. Stirring the chocoalte will get the last few bits to melt jsut fine.  -  16 Mar 2003  (Review from Allrecipes US | Canada)


    Perhaps I'm spoiled by more traditional fudge recipes but, like other reviewers, I was less than pleased with the consistency of this. Just not as creamy as it should be. I, too, threw it out. While this is easy to make, I guess you get out of something what you're willing to put into it. True fudge takes a bit more effort, but yields far better results.  -  28 Jan 2008  (Review from Allrecipes US | Canada)


    YUM! This is really very easy, and the results are super impressive! Instead of all semi-sweet, I used half-and-half milk chocolate and semi-sweet. It was still very rich, but that just made you happy with a smaller piece! (But that doesn't mean you can resist going back for another piece in a few minutes...). **One note: This was very boozy (but good!) the first day, but I think the flavor mellowed a little as it sat; try to make it a day ahead (if you can resist).  -  04 Jan 2003  (Review from Allrecipes US | Canada)