Irish Cream Fudge Delight (Print version)

Rich creamy chocolate with notes of vanilla and coffee, chilled to perfection for a sweet, smooth treat.

# What you'll need:

→ Dairy

01 - 1 can (14 oz) sweetened condensed milk
02 - 2 tablespoons unsalted butter, plus extra for greasing

→ Chocolate

03 - 3 cups semi-sweet chocolate chips

→ Flavorings

04 - 2 teaspoons instant coffee granules
05 - 1 teaspoon vanilla extract
06 - 1/4 teaspoon almond extract
07 - 1/8 teaspoon salt

# How to make it:

01 - Line an 8-inch square baking pan with parchment paper and lightly grease with butter.
02 - In a medium saucepan over low heat, combine the sweetened condensed milk, butter, and chocolate chips. Stir constantly until completely melted and smooth, about 5–7 minutes.
03 - Remove from heat. Add instant coffee granules, vanilla extract, almond extract, and salt. Stir well to fully incorporate.
04 - Pour the mixture into the prepared pan, spreading evenly with a spatula.
05 - Refrigerate for at least 2 hours, or until fully set.
06 - Once firm, lift the fudge out of the pan using the parchment paper. Cut into 36 squares.
07 - Store in an airtight container in the refrigerator for up to 2 weeks.

# Expert suggestions:

01 -
  • It captures all the cozy flavors of Irish cream without actually using any alcohol, making it perfect for everyone including kids
  • The texture is incredibly silky and smooth, like something you'd buy from a fancy chocolate shop
  • You probably have everything in your pantry right now, and it comes together in under 30 minutes of active time
02 -
  • Never walk away from the stove while the chocolate is melting, because it can go from perfect to scorched in seconds and there's no coming back from that burnt taste
  • The fudge needs to cool completely at room temperature before going into the fridge, or you might get those strange white streaks called sugar bloom
03 -
  • Let your ingredients come to room temperature before starting, especially the chocolate chips, for smoother melting
  • Run your knife under hot water and dry it between cuts for the cleanest, most professional-looking squares

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