Irish Cream Fudge Delight (Printable)
A luscious fudge blending white chocolate and coffee notes for a smooth, creamy indulgence.
# What You Need:
→ For the Fudge
01 - 3 cups white chocolate chips
02 - 1 (14 oz) can sweetened condensed milk
03 - 1/4 cup unsalted butter
04 - 1/3 cup heavy cream
05 - 2 tsp instant coffee granules
06 - 1 1/2 tsp vanilla extract
07 - 1/2 tsp almond extract
08 - 1/4 tsp salt
# How-To:
01 - Line an 8x8-inch square baking pan with parchment paper, leaving a slight overhang for easy removal.
02 - In a small bowl, dissolve the instant coffee granules in the heavy cream. Set aside.
03 - In a medium saucepan over low heat, combine the white chocolate chips, sweetened condensed milk, and butter. Stir constantly until the mixture is melted and smooth.
04 - Add the coffee-infused cream, vanilla extract, almond extract, and salt to the saucepan. Continue stirring until fully combined and the mixture is glossy and thick.
05 - Pour the fudge mixture into the prepared pan and smooth the top with a spatula.
06 - Refrigerate for at least 2 hours, or until completely set.
07 - Lift the fudge out of the pan using the parchment overhang. Cut into 36 squares and serve.
# Expert Advice:
01 -
- The coffee flavor deepens without overpowering the creamy white chocolate base
- This fudge sets up beautifully and cuts into clean squares every single time
02 -
- Low and slow heat prevents the white chocolate from seizing into a grainy mess
- The coffee needs to fully dissolve or you will find tiny gritty spots in your finished fudge
03 -
- A slightly warmed knife cuts through cold fudge without dragging
- The parchment overhang trick works for any bar recipe, not just fudge