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Saint Patrick's Day Irish Cream Fudge Recipe

Author Jenn Quillen

Ingredients

  • 1 package 12oz semi-sweet baking chips
  • 3 cups white chocolate baking chips about 1.5,11 ounce packages
  • 2 cans 14 oz sweetened condensed milk
  • 3 tablespoons Irish Cream liquor
  • Green Food Coloring - amerigel soft color paste in leaf green
  • St. Patrick's Day Sprinkles wilton brand used

Instructions

  1. Line a square baking pan with aluminum foil.
  2. In a saucepan and on medium-low heat, melt chocolate chips and sweetened condensed milk. Stir constantly until melted. Remove from heat and stir in 3 Tablespoon Irish Cream. Pour into prepared pan, spreading out evenly.
  3. Refrigerate for 1 hour.
  4. In a saucepan and on medium-low heat, melt white chocolate chips, sweetened condensed milk and green food coloring. Stir constantly until melted. Remove from heat and pour on top of chocolate fudge in pan. Add sprinkles to top and refrigerate for 4-6 hours.
  5. Remove from pan, remove foil from fudge and cut into cubes and serve.
  6. Note: The bottom chocolate layer will be a little softer than the top, green layer. If you struggle to cut it into bars, you can turn the entire block of fudge upside down (green side down) and use a sharp knife to cut the fudge.
  7. Another option is to toss the fudge into the freezer for about 2-3 hours and then remove it from the foil and slice it.