Serves 36
198 min
Irish Cream Fudge
Recipe GLPRc3dd0f920cd734
A luxurious two-tone fudge infused with Irish cream liqueur, featuring a smooth base of melted condensed milk and dark and white chocolate, topped with swirled chocolate pieces and a sprinkle of sea salt. This elegant confection melts on the tongue with its rich, creamy texture and is perfect for after-dinner indulgence or sharing with guests.
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Ingredients
397g tin condensed milk
100ml Irish cream liqueur
400g white chocolate, broken into squares
200g dark chocolate, broken into squares
3 squares white chocolate, roughly chopped
3 squares dark chocolate, roughly chopped
Sea salt flakes, for sprinkling
Directions
Line a 20cm square baking tin with parchment paper, smoothing it into the corners. Set the prepared tin aside at room temperature.
In a microwave-safe bowl, combine the condensed milk and Irish cream liqueur, stirring together well. Add the 400g of white chocolate pieces (reserving the 3 roughly chopped squares for garnish). Microwave on high heat, stirring every 30 seconds, until completely smooth and glossy, about 2–3 minutes total.
Remove the bowl from the microwave and add the 200g of dark chocolate pieces (keeping the 3 roughly chopped squares aside for garnish). Stir gently but thoroughly until the mixture is completely smooth, thick, and uniform in color. Pour into the prepared tin and use a spatula to level and smooth the surface.
Scatter the reserved chopped white chocolate and dark chocolate pieces evenly over the surface of the warm fudge. Sprinkle generously with sea salt flakes. Allow to cool at room temperature for 15 minutes, then transfer to the refrigerator and chill for at least 3 hours, or until the fudge is firm and solid throughout.
Once fully set, remove the fudge from the tin using the parchment paper as handles. Cut into 36 equal small squares using a sharp, dry knife, wiping the blade between cuts if needed. Serve at room temperature or slightly chilled as an after-dinner treat or with drinks.
