Irish Cream Fudge Alcohol-Free (Print version)

Smooth, creamy fudge with Irish cream flavors crafted without alcohol, perfect for sweet gifting and celebrations.

# What you'll need:

→ Dairy

01 - 2 cups white chocolate chips
02 - 1 cup sweetened condensed milk
03 - 1/4 cup unsalted butter, cubed
04 - 1/4 cup heavy cream

→ Flavors

05 - 2 tbsp Irish cream-flavored coffee creamer (non-alcoholic)
06 - 1 tsp vanilla extract
07 - 1/2 tsp instant espresso powder (optional)

→ Sweeteners

08 - 1/4 cup powdered sugar
09 - Pinch of salt

# How to make it:

01 - Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - Combine white chocolate chips, sweetened condensed milk, and butter in a medium saucepan over low heat. Stir constantly until melted and smooth.
03 - Remove from heat. Add heavy cream, Irish cream-flavored coffee creamer, vanilla extract, instant espresso powder if using, powdered sugar, and salt. Stir until fully combined and silky.
04 - Pour mixture into prepared pan and smooth top with spatula. Refrigerate for at least 2 hours until completely set.
05 - Lift fudge from pan using parchment overhang. Cut into 36 squares. Store in airtight container in refrigerator for up to 2 weeks.

# Expert suggestions:

01 -
  • The creamy vanilla flavor feels luxurious without any alcohol, making it perfect for kids, coworkers, and anyone who prefers to skip the spirits
  • It comes together in under 30 minutes of active time but tastes like you spent hours perfecting it
  • The texture is incredibly smooth and melts perfectly on your tongue, never grainy or stiff
02 -
  • Low and slow heat is absolutely crucial here, as high heat will scorch the white chocolate and leave you with a grainy, sad mess instead of silky perfection
  • The fudge needs the full chilling time to set properly, so don't try to rush it or you'll end up with soft blobs instead of clean squares
03 -
  • Room temperature ingredients help everything melt together more smoothly, so take your butter and cream out about 20 minutes before you start
  • If your kitchen is particularly warm, you can pop the cut squares back in the fridge for a few minutes to firm up between cutting and serving

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