Irish Cream Truffle Fudge Recipe

Review update: This recipe is simply fantastic. After reading some reviews mentioning it was too potent, I decided to start with 3/4 cup of the ingredients. However, the reduced liquid amount made it impossible to stir the fudge properly, so I ended up adding the remaining 1/4 cup. Personally, I didn't find the flavor overpowering - it really comes down to individual preference. I'm confident this fudge will be a hit at tomorrow's St. Patrick's Day celebration at work. It's worth noting that the recipe yields more than what's needed for an 8x8 pan; I also filled a loaf pan with the fudge. I lined both pans with foil, and once the fudge set, cutting it was a breeze - simply lift the foil out of the pan and slice. A quick tip: I tried melting the chocolate in the microwave this time, which was much easier and eliminated the risk of the chocolate seizing, a problem I've encountered with a double boiler in the past. Just combine the chocolate and butter in a microwave-safe bowl, microwave on high for about 45 seconds at a time, stirring in between, until almost completely melted. A final stir will ensure any remaining bits of chocolate melt perfectly.

Fantastic recipe! I followed the instructions for the bottom layer but tweaked the top layer by using a mixture of semisweet, milk, and white chocolate. I added the full amount of Irish Cream as suggested in the recipe. The flavor was a bit intense at first, but it mellowed out nicely by the next day. To make the bottom layer creamier, I used my hand mixer when adding powdered sugar and vanilla, which was much easier and quicker than stirring. The fudge turned out delightfully creamy. I used the hand mixer for the top layer as well, and then smoothed it out with a rubber spatula, resulting in a beautiful finish. After chilling it for 10 minutes, I sliced it into bite-sized pieces and returned it to the fridge for a couple more hours. Using a 9 x 9 pan worked perfectly for this recipe, ensuring easy cutting even when the fudge was firm.

My husband and I were pleasantly surprised by how much we enjoyed this recipe. I was initially hesitant to make it for a holiday cookie exchange after reading some mixed reviews, but we decided to give it a try. The fudge turned out to be wonderfully creamy with just the right amount of Irish cream flavor. Both layers spread easily in the pan, though we did notice that it needed to be kept chilled to avoid getting too soft at room temperature. Using a 9x12 pan gave us the perfect thickness, and lining it with aluminum foil, as suggested by another reviewer, made it a breeze to remove and cut. I found it helpful to transfer the melted chocolate and butter mixture to a saucepan on low heat when adding the confectioners sugar and Irish cream for a smoother consistency. I also opted for a mix of semi-sweet and milk chocolate chips to balance out the bitterness. By using 3/4 cup of Irish cream and 1/4 cup of heavy cream instead of a full cup of Irish cream, the fudge turned out just right for our taste. This recipe has definitely earned a spot in my holiday lineup for years to come – it's a must-have fudge recipe that has already been devoured by friends and family!

After hesitating due to mixed reviews, I decided to try out this recipe, and I'm pleased that I did. The end result is a decadent treat with a rich taste reminiscent of Baileys. Following some suggestions, I opted to use the microwave instead of a double boiler. I heated the ingredients in small intervals, adding a portion of the Baileys towards the end and the remainder once everything had melted together. Prior to incorporating it into the chocolate, I slightly warmed the Baileys for about 10-15 seconds. Forgoing the foil, I greased an 11x13 pan and allowed the mixture to set for around 30 minutes before cutting it. After shaping, I left it in the pan to set further in the refrigerator for a few more hours. Instead of using plastic to smooth it out, I found success using a plastic scraper which also gave it a shiny appearance. This recipe deviates from the traditional fudge-making process and is aptly named "truffle" for its taste and smooth texture akin to gourmet truffles. While I haven't received feedback from taste testers yet, if any negative comments arise, I'll be sure to provide an update.

I want to start by saying that I didn't follow the original recipe exactly. After reading some other reviews, I decided to make a few adjustments. And let me tell you, it came out absolutely amazing! Instead of just melting the chocolate and butter together, I used a hand mixer in my makeshift double boiler to ensure they were well combined and smooth. I then added the sugar and Bailey's, continuing to mix until the mixture was silky smooth. After gently folding in the nuts, I poured the mixture into my prepared 9x12" pan lined with aluminum foil for easy removal. Once set, I lifted the fudge out onto a cutting board by the foil handles, which made the process a breeze. For the topping, I modified the recipe by using around 2 cups of white chocolate morsels and 3/4 cup of semi-sweet chocolate. I adjusted the quantities to accommodate the larger pan size. After removing it from the heat, I used my hand mixer to ensure the topping was velvety smooth. The end result? Absolutely delicious! This recipe is definitely a keeper!

Following others' advice, I decided to add an extra layer on top... And I'll admit, I took a shortcut and microwaved the chocolate. The result? Rave reviews every single year.

Absolutely amazing! I am extremely pleased with this recipe. I opted for a larger dish, 8 X 11, and melted the chocolate in the microwave instead of on the stove, being careful with the process. Following the advice of other reviewers, I used Fireball Whiskey instead of Irish Cream and incorporated 3/4 cup liqueur and 1/4 cup heavy cream for the first half. The result was absolutely delicious. Thank you so much!

I am completely in love with this fudge! It's a unique twist compared to the typical fudges found on a Christmas dessert platter, and it's incredibly simple to whip up. Worried it might be too potent? I personally don't find it overwhelming, but do keep in mind that the alcohol isn't cooked off, so it does carry a punch. I've noticed that the longer it sits, the smoother the flavor becomes. If you can resist temptation (I certainly can't!), the intensity lessens. This year, I can't wait to try it with salted caramel liqueur. I'm sure it will be a delightful treat this holiday season.

Rewritten review: I absolutely adore this fudge! It's not overly sweet like a typical frosting, which is a relief. When I made it, the bottom layer was incredibly delicious, smooth but not creamy, and not crumbly at all. It had a subtle hint of Bailey's (I omitted the nuts), while the top layer ended up slightly firm because I added extra butter to help it melt better. Instead of a ganache-like consistency, I got a thin, semi-hard layer with a strong Bailey's kick! I appreciated the contrast in textures between the layers, and the Bailey's flavor was perfectly balanced, not too overwhelming. After letting the fudge sit for two days in the fridge in an airtight container, the alcohol taste mellowed out, and all the flavors melded together beautifully. There's a slight sweet aftertaste, but nothing overpowering—it just makes you crave more. This fudge is fantastic! Thank you for sharing your recipe.

This fudge was fantastic and incredibly easy to make. The Bailey's flavor was perfectly balanced and not too strong. Since I didn't have a double boiler, I melted the chocolate chips in the microwave, heating them at half power in short intervals. The end result was absolutely perfect!

This dish was absolutely delicious! It was a huge hit with everyone. It's worth mentioning that I only prepared the initial portion of the recipe, and it yielded a huge quantity. Once I incorporated the Irish Cream, I mixed it well, transferred it to the pan, and dubbed it "fantastic." There was no need to use the double boiler again. The mixture filled an entire large pie pan almost to the top!

I only made one change by using the microwave instead of the stove while preparing dinner. The flavor was excellent, and I will definitely be making it again. I also used a 9x9 pan.

I absolutely adore this recipe, and everyone I have made it for does too! It's simple to prepare, tastes incredible, and simply melts in your mouth. I also found it easy to make without nuts by accident once, and it still tasted fantastic!

This is a must-have during the holiday season for my homemade baked treats! Experiment with various Irish cream flavors for a delicious twist. Absolutely delicious!

Absolutely scrumptious! I prepared twenty-five dozen of these for my men's group, and the response was so good that I ended up making another ten dozen for their wives! I opted for a larger, shallower pan instead of the 8"x8" suggested, as the serving turned out a bit too thick and difficult to handle. This recipe has definitely earned a spot in my permanent collection. Huge thanks to Ruth for this fantastic recipe! Highly recommended!

This recipe was incredibly easy to follow and the end result was absolutely delicious. Unlike other fudge recipes I've tried, this one was surprisingly simple yet incredibly creamy and tasty. I followed the instructions exactly and it turned out perfectly. My neighbors couldn't get enough of it!

Delicious. I followed the recipe and loved it. I typically don't make fudge with a chocolate chip base and was unsure if it would meet my expectations, but it exceeded them! Fantastic flavor and texture.

It was fantastic! I didn't even need the topping, as the dish was delicious on its own.

Extremely simple to prepare. Incredibly indulgent. I've experimented with various flavored Irish Creams, such as mint or caramel, for a unique twist in taste.

I absolutely adore it!