FUDGE SHOTS: Three ingredient Irish cream boozy fudge.
I will never stop making boozy fudge. Ever. Not until all the liquor in my cabinet is gone and every hard alcohol is represented by this crazy delicious, creamy, chocolaty fudge. It takes minutes to make and has only three ingredients. And it’s just so freaking amazing.
First, there was the Jack Daniels fudge. Then I tried some gin fudge with lime zest. Next up was rum with coconut. With St. Patrick’s Day looming, I broke out the Irish cream. You can use Bailey’s or any of your favorite Irish cream liquors. I used Ryan’s, because that’s what was sitting in my cabinet.
As I’m working my way through these bottles, I do notice different liquors have different interactions with the chocolate and sugar. Some just mix more easily. Because the Bailey’s is thicker, you need more muscle when mixing it into the confectioner’s sugar and then when adding the melted chocolate. And it is thicker when pouring the mixture into the baking dish. If you need to, pat the mixture down and smooth it with your hands. It might seem odd to handle fudge in that way, but it works and it’s awesome and you’ll be praising my name as you’re washing fudge off of your hands.
Here’s a quick video how-to showing you how easy it is to make these (written instructions below).
See how easy it is to make boozy fudge? And it’s creamy and delicious and all your friends will love you this St. Patrick’s Day.
how to make Irish Cream boozy fudge
you will need:
1 (12 ounce) package (2 cups) of semi-sweet chocolate chips
2 pounds (about 8 cups) confectioner’s sugar
1 cup Irish Cream liquor
what to do:
Line a 9 x 13 inch baking pan with parchment paper. Crease the edges so the sides are also lined and you can later use the parchment paper to lift the fudge out of the pan. If necessary, snip the corners of the paper with scissors.
Place the chocolate chips in a microwave-safe bowl. Microwave for 90 seconds at 70 percent power. Stir and continue to melt at 30 second, then 15 second, intervals just until melted, stirring well each time.
While the chocolate is melting, place the confectioner’s sugar in a large bowl. Whisk the liquor into the sugar. The mixture will look like icing.
When the chocolate is melted, quickly pour the chocolate into the sugar and liquor mixture and stir very well. Since the Irish Cream is thicker than other liquors, this may take some muscle. Scrape the chocolate, liquor and sugar mixture into the prepared baking pan. Spread evenly.
Let the fudge set at room temperature just until firm, about 30 minutes. Lift from the pan and cut into squares. Let set fully for another hour. If the fudge is still too soft, place in the refrigerator to firm.
Makes 60 one-inch pieces.