Fudge of the Irish

It’s really Christmas once this fudge is made. This festive fudge is always the star of my annual cookie tray exchange and a requested gift by friends and family. I like to shop every year for unique gift wrap. Whether it’s Chinese take-out boxes or miniature tins, it’s enjoyed by all.

Original recipe makes 32 servings

Ingredients

1/2 cup evaporated milk
1 cup light brown sugar, packed
1 cup white sugar
3/4 cup unsalted butter, room temperature
1/4 teaspoon salt
1/4 cup Irish cream liqueur
1 teaspoon vanilla extract
2 1/4 cups confectioners’ sugar, sifted

PREP

15 mins
COOK

30 mins
READY IN

3 hrs 45 mins

Directions

Grease an 8-inch square baking pan and line with 2 pieces of parchment paper about 14 inches long; allow the ends of the paper to hang over the sides of the pan by several inches.
Stir evaporated milk, light brown sugar, white sugar, unsalted butter, and salt in a heavy saucepan over medium heat until the mixture forms a thick, smooth syrup.
Bring to a boil, reduce heat to medium-low, and cook until a candy thermometer inserted into the center of the boiling syrup without touching the bottom of the pan reads 238 degrees F (112 degrees C), 20 to 30 minutes. Stir often. Candy temperature will rise slowly at first, then more quickly as temperature increases; watch carefully.
Remove saucepan from heat and stir in the Irish cream liqueur and vanilla extract until thoroughly combined.
Scrape the mixture into the work bowl of a large stand mixer fitted with beaters; set the machine on low speed and mix in confectioners’ sugar in 3 additions, allowing the sugar to blend in completely before adding the next addition. Scrape down the bowl frequently and mix fudge until completely smooth, about 2 minutes.
Scrape fudge into the prepared baking pan and place on a level surface to cool and set up, 3 to 5 hours.
Use the parchment paper ends as handles to lift the fudge out of the baking pan before slicing into cubes for serving.