Irish cream fudge

Irish cream fudge



  • 500g dark chocolate melts
  • 1 x tin (395g) sweetened condensed milk
  • 60g butter
  • 1/4 cup (65ml) Irish cream liqueur


Line a 18cm x 26cm slice tin with baking paper and set aside.

Place the chocolate, condensed milk and butter in a small saucepan. Stir continuously over a low heat until the chocolate is melted.

Remove saucepan from heat and whisk in Irish cream liqueur. Pour into slice tin and refrigerate for 3-4 hours or until set. Cut into squares.

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Serving Suggestions


  • I like a nice clean cut when making these so I freeze the tray and then slice.
  • If it starts to burn you should remove it from the heat and keep stirring until you need a little more heat to continue the melting process.
  • You can wrap these in green cellophane to give as gifts or serve them with coffee to visitors.
  • When the weather is warm or you live in a hot climate, you may need to store this fudge in the fridge.
  • You can vary this fudge by varying the flavour of liqueur. You could use Tia Maria for coffee flavour or Crème de Menthe for a minty chocolate fudge.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe.

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