Irish Cream Chocolate Fudge (Printable Version)

Rich, creamy Irish cream-flavored chocolate fudge with a smooth, decadent texture and optional nutty crunch.

# What You Need:

→ Chocolate Base

01 - 3 cups semisweet chocolate chips
02 - 1 cup sweetened condensed milk
03 - 1/4 cup unsalted butter, cut into pieces

→ Irish Cream Flavoring

04 - 1/4 cup heavy cream
05 - 1 tablespoon instant coffee granules
06 - 1 teaspoon vanilla extract
07 - 1/2 teaspoon almond extract
08 - 1/8 teaspoon salt

→ Optional Toppings

09 - 1/2 cup chopped toasted pecans or walnuts

# How-To:

01 - Line an 8-inch square baking pan with parchment paper, leaving an overhang on opposite sides for easy removal later.
02 - Combine heavy cream and instant coffee granules in a small saucepan over low heat. Stir continuously until coffee completely dissolves. Remove from heat and let cool for 2 minutes.
03 - Place chocolate chips, sweetened condensed milk, and butter in a large microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly after each burst, until mixture is completely melted and smooth, approximately 1½ to 2 minutes total.
04 - Pour the cooled coffee cream into the melted chocolate mixture. Add vanilla extract, almond extract, and salt. Stir until fully incorporated and smooth. Fold in chopped nuts if desired.
05 - Transfer the fudge mixture to the prepared pan. Use a spatula to spread evenly and create a smooth surface. Tap pan gently on counter to release any air bubbles.
06 - Refrigerate for at least 2 hours until completely firm. Lift fudge from pan using parchment paper overhang. Cut into 36 equal squares. Store in airtight container in refrigerator for up to 1 week.

# Expert Tips:

01 -
  • The creamy texture literally melts on your tongue without any heavy creaminess
  • That Irish cream flavor comes through perfectly without actually containing alcohol
  • Ready in under 30 minutes of active cooking time but tastes like you fussed for hours
02 -
  • Microwaving in short bursts prevents seizing. Once chocolate scorches, theres no saving it.
  • The coffee cream must cool slightly before adding. Too hot and it can affect how the chocolate sets up.
  • This fudge tastes even better the next day when flavors have had time to develop.
03 -
  • Use a sharp knife and run it under hot water between cuts for clean edges
  • The fudge firms up completely at room temperature too, but refrigeration speeds it up
  • If your kitchen runs warm, keep this chilled until serving time

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