Happy Happy Tuesday y’all!!! this particular recipe is so darn good, I thought it was definitely worthy of a repost. This Irish Fudge would be perfect for anytime but St. Patrick’s Day is this weekend, so even better! Thanks so much for stopping by and have a wonderful day!
Happy Friday everybody! I hope no one is disappointed that it is neither a cocktail Friday nor is it a how to Friday, it’s just a regular ole recipe Friday…except it’s not, because this fudge is phenomenal y’all.
Also, I would just like to point out that this fudge has delicious Bailey’s Irish Cream Liqueur in it so this is on the verge of making this a cocktail Friday anyway. Also, with the added green sprinkles I’m getting a jump start on St. Patrick’s Day because ding dang it’s less than a month away and all desserts with a St. Patrick’s Day spin are always fun.
Please don’t let the whole fudge thing scare you off from making this because there is no candy thermometer or boiling involved, just throw all the stuff in a saucepan cook it a little and dunzo. This fudge is teeming with the flavor of Bailey’s and because I used cheesecake flavored instant pudding with it, I feel like it adds this extra creaminess that’s just wonderful.
This stuff is too good & too easy not to make y’all, and if you don’t want to use alcohol in this, just substitute the liqueur with heavy whipping cream or half & half. Have a wonderful weekend!!
First, melt your butter…
now add your powdered sugar & dry pudding mixes…
once it’s mixed in a bit, add your Bailey’s…
mix, mix, mix, looks ready to go in your pan…
press into your pan…
and if you’re feeling fancy, while it’s still warm add some sprinkles…
then enjoy!!!
- 2 (4 Ounce) Packages of Instant Cheesecake Pudding Mix.
- 1 1/2 Sticks (3/4 Cup or 12 Tablespoons) of Unsalted Butter.
- 4 Cups of Powdered Sugar.
- 1/3 Cup of Bailey's Irish Cream.
- Green & Yellow Decorative Sugar (Optional).
- 9x13 Pan.
- Parchment or Wax Paper.
- Spray your 9x13 pan with bakers spray, then place your parchment paper into your pan and up the sides, then spray your parchment paper too (you really don't want this stuff to stick).
- In a medium to large saucepan on low heat place the butter in your pan and melt, then add your pudding mixes & powdered sugar.
- Stir and cook for a bit, then add your Bailey's.
- Stir all together while cooking, and when the powdered sugar has melted & the mixture is kind of like dough remove from the heat (please note if it seems like it will be difficult to spread into your pan add Baileys a little at a time).
- Spread mixture into your pan either with a spatula or your hands (which I did & yes it was hot haha) until evenly distributed in your pan.
- If adding sprinkles to your fudge, do so now while it's still warm.
- Place your dish in the fridge to chill for at least an hour to set.
- Carefully remove your fudge in one giant piece from pan picking up by the paper, then cut into pieces and serve!
- If you do not like the taste of Bailey's or wish not to put alcohol in it, you can totally substitute the Bailey's with equal amounts of milk or heavy cream.
I made this for the teachers at my school and they loved it.
Oh that’s wonderful! thank you so much!