Irish Cream Fudge
Irish cream fudge with lots of Baileys flavor. Couldn’t be any easier to make and is naturally gluten-free!
Servings 64 pieces
Ingredients
- 4 cups 24 ounces semi-sweet chocolate chips or chopped chocolate
- 1 cup sweetened condensed milk
- ⅔ cup Irish cream*
- ½ teaspoon vanilla extract
- pinch of salt
- 1 ½ cups chopped walnuts optional
Instructions
- Line an 8"x8" or 9"x9" pan with a piece of parchment paper or foil.
- Mix together all the ingredients, except for the walnuts, in a large saucepan and then turn the heat to low. Using a silicone spatula, stir frequently until no lumps of chocolate remain, being sure to scrape the bottom of the pan often.
- It will take about 7-10 minutes. Once well combined, stir in the walnuts, if using.
- Scoop the fudge into the lined pan and use the spatula to even it out.
- Refrigerate for 3-4 hours or until firm before cutting into pieces.
Notes
- Store in an airtight container for up to 1 week.
- If you're gluten-free, make sure your Irish cream (and every ingredient you use) is gluten-free. I recommend the brand Carolans.