White Chocolate-Irish Cream Fudge

by Michele Pesula Kuegler | December 28th, 2009 | Desserts, Recipes

With the holiday season in full swing, it is the perfect time to make extra goodies. . .and give them to friends, teachers, etc.  Of course, I always leave some extras for the kids to enjoy but prefer to give my share to others.

I have made fudge as a gift several times and have found that it can be tricky.  Between watching the temperature and glossiness of the mixture for the exact moment at which it needs to be transferred from pot to pan, I have had a failed batch or two.  Timing is of essence.  A little too long in the pot, and it is grainy; not long enough in the pot, and it won’t be firm enough.

This year I decided to give a new recipe a try.  It was a success and, thus, became part of the goody baskets for a few special teachers.  What I liked about this recipe was two-fold.  One, it was a white chocolate fudge, which is a nice option for those who don’t like milk or semi-sweet chocolate.  Two, it didn’t appear to be as demanding on exactness either time I made it.  Once the correct temperature was reached, it was poured into the pan and settled nicely.  There was no need to watch for a shine or lack thereof.

Although this fudge contains Irish Cream liqueur, the alcohol burns off during the boiling, so it is a recipe that is safe for all ages.

To read the Day 4 recipe, click: Chocolate Covered Pretzels.

White Chocolate-Irish Cream Fudge


  1. 1 cup demerara sugar
  2. 1-1/2 cups white sugar
  3. 5/8 cup Irish Cream liqueur
  4. 1-3/4 cup heavy cream
  5. 1 cup white chocolate
  1. Line an 8×8 baking pan with foil, and grease with butter.
  2. Combine sugars, liqueur, and cream in a large saucepot, and place over a low heat.
  3. Stir until sugar is dissolved, and raise heat slightly to bring mixture to a rolling boil. (Adjust the temperature, if needed, so that it does not boil over the edge of the pan.)
  4. Continue boiling, stirring occasionally, until the mixture reaches soft ball temperature (240°F) on a candy thermometer.
  5. Once it reaches this temperature, add the chocolate, and stir until fully melted. Pour into prepared pan, and allow to cool.
  6. When fully cooled, cut into small pieces.
  7. For best results, wrap individual pieces of fudge in plastic wrap.
Think Tasty https://thinktasty.com/

Comments on White Chocolate-Irish Cream Fudge

This site uses Akismet to reduce spam. Learn how your comment data is processed.