Truffle Fudge

Truffle Fudge


289 people made this

About this recipe: Always wanted to make fudge? Here's a "grown up" version with Irish Cream for that special night time snack. Makes a great gift at festivals.

Ruth Crickmer

Serves: 24 

  • 500g plain chocolate
  • 175g white chocolate
  • 50g butter
  • 350g icing sugar
  • 250ml Irish cream liqueur
  • 350g chopped nuts
  • Topping
  • 175g dark chocolate
  • 100g white chocolate
  • 4 tablespoons Irish cream liqueur
  • 2 tablespoons butter

Prep:1hr15min  ›  Cook:30min  ›  Ready in:1hr45min 

  1. Butter a 20cm square baking tin.
  2. In the top half of a double boiler (or you can use a small pot that fits on top of a bigger pot of boiling water), melt 500g plain chocolate, 175g white chocolate and 50g butter until combined and melted through.
  3. Stir in the 350g icing sugar and 250ml Irish cream until mixture is smooth. Stir in nuts. Place mixture in the prepared tin and lay a sheet of cling film over top; press and smooth top down.
  4. In the top half of a double boiler melt remaining chocolate until soft. Remove from heat and with a fork beat in the remaining butter and Irish cream until smooth. Spread topping over cooled fudge with a knife. If a smooth top is important place cling film over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen.

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