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Fudge of the Irish

Rated as 4.68 out of 5 Stars

"It's really Christmas once this fudge is made. This festive fudge is always the star of my annual cookie tray exchange and a requested gift by friends and family. I like to shop every year for unique gift wrap. Whether it's Chinese take-out boxes or miniature tins, it's enjoyed by all."
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3 h 45 m servings 135
Original recipe yields 32 servings


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  1. Grease an 8-inch square baking pan and line with 2 pieces of parchment paper about 14 inches long; allow the ends of the paper to hang over the sides of the pan by several inches.
  2. Stir evaporated milk, light brown sugar, white sugar, unsalted butter, and salt in a heavy saucepan over medium heat until the mixture forms a thick, smooth syrup.
  3. Bring to a boil, reduce heat to medium-low, and cook until a candy thermometer inserted into the center of the boiling syrup without touching the bottom of the pan reads 238 degrees F (112 degrees C), 20 to 30 minutes. Stir often. Candy temperature will rise slowly at first, then more quickly as temperature increases; watch carefully.
  4. Remove saucepan from heat and stir in the Irish cream liqueur and vanilla extract until thoroughly combined.
  5. Scrape the mixture into the work bowl of a large stand mixer fitted with beaters; set the machine on low speed and mix in confectioners' sugar in 3 additions, allowing the sugar to blend in completely before adding the next addition. Scrape down the bowl frequently and mix fudge until completely smooth, about 2 minutes.
  6. Scrape fudge into the prepared baking pan and place on a level surface to cool and set up, 3 to 5 hours.
  7. Use the parchment paper ends as handles to lift the fudge out of the baking pan before slicing into cubes for serving.


  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 135 calories; 4.6 23.1 0.3 13 25 Full nutrition

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Read all reviews 18
  1. 22 Ratings

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Most helpful positive review

All I can say is it is great! We made one batch for tomorrow, and had to make a second batch to take to work as a treat! We used a homemade Irish cream instead of the alchool variety. Thank you...

Most helpful critical review

I really wanted to like this recipe. I am certainly not an experienced candy/ fudge cook so I'm sure some of this went wrong due to my errors, but I was pretty disappointed. The fudge never soli...

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Least positive

All I can say is it is great! We made one batch for tomorrow, and had to make a second batch to take to work as a treat! We used a homemade Irish cream instead of the alchool variety. Thank you...

I thought this recipe was amazing...I had some concerns because one of the other reviewers said that it had no irish cream flavor...but wow! I tasted it while it was still warm and I was concern...

Wow, delicious! My first attempt at fudge and it turned out great!

This is extremely sweet, but oh so tasty! I have never made real fudge before, but I bought a candy thermometer and followed the recipe to a "T" and it turned out one inch squares.....

I followed the recipe exactly. It was delicious with just a hint of Irish cream. The texture was creamy and melt in your mouth. I will make this one again.

Super easy and straight forward. A candy thermometer and patience are essential for texture and color. If you cook candy too fast, it burns, separates, darkens, becomes granulated and will not s...

Fantastic! Really smooth. I skipped the "1 cup white sugar". Plenty sweet without it. Also greasy enough that it will come out of the pan easily, so you can skip the parchment paper and just bu...

This was delicious! I followed the directions exactly, and it turned out perfectly. Yes, it is sweet, but that is to be expected from fudge. The flavor is delicious. To the reviewer who's fudge ...

I made this using Kahlua in place of the Irish cream and it turned out so well! Beyond delicious!