Irish Cream White Fudge (Printable Version)

Smooth white chocolate treat with hints of coffee, vanilla, and almond for a rich, creamy indulgence.

# What You Need:

→ Dairy

01 - 1 can (14 oz) sweetened condensed milk
02 - 2 tablespoons unsalted butter
03 - 1/4 cup heavy cream

→ Chocolate

04 - 3 cups white chocolate chips or chopped white chocolate

→ Flavors

05 - 2 teaspoons instant coffee granules
06 - 1 teaspoon unsweetened cocoa powder
07 - 1 teaspoon vanilla extract
08 - 1/2 teaspoon almond extract
09 - Pinch of salt

# How-To:

01 - Line an 8-inch square baking pan with parchment paper, leaving an overhang on opposite sides for easy removal later.
02 - In a small bowl, combine the instant coffee granules, cocoa powder, and heavy cream. Stir until the powders are completely dissolved. Set aside.
03 - In a medium saucepan over low heat, combine the sweetened condensed milk and butter. Stir continuously until the butter melts and the mixture is warm throughout. Do not let it boil.
04 - Add the white chocolate chips to the warm milk mixture, stirring constantly until completely melted and smooth. The mixture should be glossy and uniform.
05 - Pour the coffee-cream mixture into the chocolate along with the vanilla extract, almond extract, and salt. Stir until fully combined and the mixture is smooth and glossy.
06 - Pour the fudge mixture into the prepared pan. Use a spatula to spread it evenly and smooth the top. Tap the pan gently on the counter to release any air bubbles.
07 - Refrigerate for at least 2 hours or until completely firm. The fudge is ready when it holds its shape and no longer looks glossy.
08 - Lift the fudge from the pan using the parchment paper overhang. Cut into 36 equal squares using a sharp knife. Store in an airtight container in the refrigerator for up to 2 weeks.

# Expert Tips:

01 -
  • The texture is impossibly smooth, like velvet on your tongue
  • No alcohol means everyone can enjoy the Irish cream flavor
  • It comes together faster than you can preheat your oven for cookies
02 -
  • Low and slow heat prevents the white chocolate from seizing
  • Let the fudge cool completely before cutting or the pieces will squish
03 -
  • Use room temperature cream for smoother dissolving of the coffee
  • A warm knife dipped in hot water cuts perfect squares every time

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