Fudge of the Irish
Description
This festive Irish fudge recipe is made with rich, creamy Irish liqueur, evaporated milk, white and brown sugars, vanilla, and confectioners' sugar.
Ingredients
•
1 cup light brown sugar, packed
•
1 cup white sugar
•
3/4 cup unsalted butter, room temperature
•
1/2 cup evaporated milk
•
1/4 teaspoon salt
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1/4 cup Irish cream liqueur
•
1 teaspoon vanilla extract
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2 1/4 cups confectioners' sugar, sifted
Directions
1
Grease an 8-inch square baking pan; line with 2 pieces parchment paper about 14 inches long, allow ends of paper to hang over two opposite sides of the pan by several inches.
2
Combine brown sugar, white sugar, unsalted butter, evaporated milk, and salt in a heavy saucepan over medium heat until forms a thick, smooth syrup; attach a candy thermometer to the saucepan without touching the bottom of the pan and bring to a boil.
3
Reduce heat to medium-low; cook until center of mixture reaches 238 degrees F (112 degrees C), 20 to 30 minutes, stirring often. The temperature will rise slowly at first, then more quickly as it increases; watch mixture carefully.
4
Off heat, stir in Irish cream liqueur and vanilla extract until thoroughly combined.
5
Transfer mixture to the bowl of a large stand mixer fitted with the paddle attachment; beat in confectioners' sugar, in 3 additions, on low speed, blending completely before adding the next addition. Frequently scrape the sides of the bowl; beat until fudge is completely smooth, about 2 minutes.
6
Transfer fudge to the prepared baking pan; place on a level surface to cool and set up, 3 to 5 hours.
7
Lift fudge out of the baking pan using the parchment paper ends as handles before slicing into cubes.