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Irish Crème Fudge


When I bake cookies for Christmas, I also make this super easy but delicious tasting fudge. I also use other liqueurs in place of the Irish Creme such as Kahlua, bandy, Kirsch, spiced/flavored rum and the new flavors of Kahlua mixing and matching nuts, coconut and dried fruits to match the liqueurs such as coconut with coconut rum, Kirsch and dried cherries and Kahlua Hazelnut and hazelnuts.

Makes about 128

3 sticks of butter (3/4 pound)
3 cups granulated sugar
2/3 cup evaporated milk
1 7-ounce jar marshmallow crème
1 (12-ounce) bag semi-sweet chocolate chips
1 bottle (airline size or nip) or 1 shot Irish Crème
2 cups walnuts or pecans - optional
2 8-inch square pans sprayed with non-stick spray

In a 3 quart sauce pan - preferably enameled cast iron - melt butter, sugar and evaporated milk. Bring to a boil, turn down heat to a low boil and cook for 5 minutes.

Turn off heat and mix in marshmallow crème. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish Crème and nuts, mixing thoroughly.

Pour mixture into pans and cool thoroughly before cutting into squares and serving.

Note: Submitted by Wedge Antilles.

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Reviews of Irish Crème Fudge:

1-4 of 4 reviews  

  A cookie baker  Nov 30, 2011
Would make this again.
So easy and delicious! And I am new to making fudge! 5 stars

  Janet in Ontario  Dec 8, 2008
Would make this again.
Used Amarula Cream and Pecans... it wass fabulous! 5 stars

  A cookie baker  Dec 5, 2007
Would make this again.
My mom and dad loved it, I gave to them for a christmas present 5 stars

  A cookie baker  Dec 2, 2007
Would make this again.
Yummy! 5 stars

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