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Irish Cream Truffle Fudge


24 pieces


3 cups semi-sweet chocolate chips
1 cup white chocolate chips
1/4 cup butter
3 cups confectioners’ (powdered) sugar
1 cup Irish cream liqueur
1 1/2 cups nuts, chopped
1 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
4 tablespoons Irish cream liqueur
2 tablespoons butter


Line an 8" x 8" square baking pan with aluminum foil, extending foil at least 2" over ends of pan. Set aside.

In a microwave-safe bowl, combine 3 cups semisweet chocolate chips, 1 cup white chocolate chips and 1/4 cup butter. Heat at medium (50%) in the microwave until soft enough to stir. Be careful not to let it scorch.

Stir in the powdered sugar and Irish cream until mixture is smooth. Stir in nuts. Place mixture in the prepared pan and lay a sheet of plastic wrap over top. Press and smooth down.

In a microwave-safe bowl, melt remaining chocolates until soft. Beat in butter and Irish cream with fork until smooth. Spread topping over cooled fudge with a knife. If a smooth top is important place plastic wrap over the top. Press and smooth top down.

Refrigerate until firm, at least 1 to 2 hours. Using the extended edges, lift fudge from pan. Place on cutting board. Peel off foil. Cut into squares.

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