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So very yummy! Make sure you cut the squares small though, as it is very rich too.

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Heather W. May 22, 2009

WOW! Easy and DELICIOUS! Can you tell we loved this? It is very rich, so a little goes a long way.

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Connie K December 27, 2006

very good and rich! the bailey's was very prevalent, i don't know how you couldn't taste it! hubby loves irish cream so i made this for him for thanksgiving. came out very nice. thanks!

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Jessica K December 04, 2006

This fudge was fantastic!We tasted some soon after it was made and the Bailey's was a little too strong, but it was better after sitting in the refrigerator overnight. The fudge does freeze well too--good to take out for a quick treat! My DF and his roommate loved it! This recipe is definitely a keeper!

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StacyMD187373 May 15, 2005

Easy to make, and absolutely delish!!! I don't have a double boiler, but am used to using the microwave to melt chocolate. The Bailey's taste didn't come through as much as I thought, but that's ok. I didn't want to add anymore because it would change the consistancy-- and I wouldn't have as much to drink as I was making the fudge!!

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didyb March 16, 2005

I had to give all of this away (so I wouldn't be tempted to eat it). I love Irish cream and I love dark chocolate, so I figured this would be winner for me. I wasn't sure I wanted to use my Irish cream for a fudge recipe, but I decided to give it a try. I did not substitute any ingredients for those listed in the recipe, but I did have to tweak the preparation just a little. I know that the kettles I use tend to dry out chips when I melt them (even over very low heat) or the melted chips start to solidify as soon as I remove them from the heat, so -- when I was making the truffle layer that goes in the pan first, I left the chocolate/butter mixture on the warm burner when I mixed in the sugar and Irish cream. Then, when I made the topping, I melted the butter right in with the chips on the stove and added the Irish cream (again while still over the warm burner) when the chip/butter mixture was all melted and blended. I didn't chill the fudge because I don't care for fudge once it's been chilled. I prefer the taste and texture of fudge when it's closest to fresh, and I think it loses some of the fresh taste once it's chilled. Without chilling it, it was very soft and somewhat difficult to cut. I just wiped the knife after every cut, and that worked out well for me. I hated to give this fudge away, but I was afraid I would eat it. Not that I didn't like it -- I LOVED it -- but I'm trying to watch what I eat. This is definitely a new one for me, and I'll be making this one again. Thanks for sharing your recipe!

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PhylPhyl December 30, 2004

I made this last night and I took it to work with me today for a special Valentine's treat. Everyone loved it. It was very easy to make though it took me awhile to melt 4 cups of chocolate in a double broiler. Couple of things: I got 49 pieces of dense fudge out of this - and I still had to cut some of those pieces in half because it was very rich. If you are thinking about making this, plan to freeze some or give some away (it's a great way to make friends!). Also, when I was mixing the semisweet chocolate and the white chocolate together, I was hoping to get white chocolate swirls for some color. That didn't happen. They just seemed to mix together, so next time, I would melt the white chocolate seperately and swirl it into the regular chocolate. Finally, the alcohol in the Irish creme is never cooked out of the fudge, so you might not want to let your kids have a bite. Overall, this was a very good fudge and everyone ooh'd and awed over it. Thank you so much for the recipe Evelyn!

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The Giggle Box February 11, 2004
Irish Cream Double Chocolate Truffle Fudge