This Easy Chocolate Fudge Recipe is made with chocolate chips, white chocolate, Irish cream liquor, and sweetened condensed milk. This is a no fail non-cook fudge recipe that is warmed on the stove only long enough to melt the chocolate chips.
This Chocolate Fudge recipe is so simple it can be made in just minutes with about 1 hour of chilling time. It stores great in the fridge and has a great fudgy texture. It is great for adding to holiday treat platters or to set out on the sweet table for any holiday gathering.
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A Never Fail Fudge Recipe
Candy making is not always easy to do and I am one who has been candy challenged in the past, especially with fudge. For years I tried to make boiled fudge and always failed. I think what changed was I actually learned how to have patience. Once I did that, my fudge turned out every single time.
However, before I perfected boiled fudge, I would make this never fail, easy chocolate fudge. The chocolate chips help the fudge to set and when kept refrigerated the fudge stays nice and firm. I haven't tried leaving it out and don't recommend it as it would likely soften some.
What You Need To Make Easy Chocolate Fudge
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Irish Cream Liquor
Fleur de Sel, also known as grey sea salts, this adds a touch of saltiness.
Tips and Substitutions
- Make sure to use a heavy bottom saucepan, one that will heat evenly.
- Keep the heat on medium low to prevent scorching. This easy chocolate fudge is a no cook, just a heat to melt fudge
- Stir in ½ cup of toffee bits
- Substitute a dark chocolate chip for semi sweet, go all semi sweet, or just use white chocolate
- Line the fudge pan with before the fudge is poured in for easy removal.
- Store the fudge in an airtight container in the refrigerator up to 4 weeks.
- Use Kahlua or Amaretto in place of the Irish Cream Liquor
More Fudge Recipes You May Like
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Easy Chocolate Fudge with Irish Cream
Ingredients
- 2 cups semi sweet chocolate chips
- 2 cups white chocolate chips
- 1 cup sweetened condensed milk
- ⅔ cup Irish Cream liquor
- ½ teaspoon vanilla extract
- ¼ teaspoon fleur de sel
Instructions
- Place the chocolate chips, white chocolate, sweetened condensed milk, Irish Cream liquor, and vanilla extract in a large saucepan over medium low heat. Stir constantly until chocolate has melted.
- Pour the fudge into a tin foil lined 8 x 8 dish.
- Smooth the top of the fudge with a spatula and sprinkle with fleur de sel. Refrigerate for 1 hour, or until fudge is firm.
- Cut the fudge into 40 equal pieces. Store in an airtight container in the refrigerator up to 4 weeks.
Video
Notes
Tips and Substitutions
- Make sure to use a heavy bottom saucepan, one that will heat evenly.
- Keep the heat on medium low to prevent scorching. This easy chocolate fudge is a no cook, just a heat to melt fudge
- Stir in ½ cup of toffee bits
- Substitute a dark chocolate chip for semi sweet, go all semi sweet, or just use white chocolate
- Line the fudge pan with before the fudge is poured in for easy removal.
- Store the fudge in an airtight container in the refrigerator up to 4 weeks.
- Use Kahlua or Amaretto in place of the Irish Cream Liquor
- If the white chocolate doesn't fully melt, that is ok, you will end up with tiny bits of white chocolate in the fudge.
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