Irish Fudge

Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

  • About

If you do not like alcohol, replace this with the same quantity of milk.


  • 450 g (15 oz/2 cups) sugar
  • approx. 4 tsp vanilla sugar
  • 100 g (approx. 4 oz/1 stick) butter
  • 250 ml (9 fl oz/1 cup) thick cream
  • 50 ml (1½ fl oz/¼ cup) Irish whiskey


Line a square brownie baking tray with baking paper. Combine all ingredients in a saucepan. Bring the mixture to a boil on low heat and simmer for 30 minutes. Test for consistency by putting a droplet into cold water. If you are able to knead it into a ball, it is ready! Leave the fudge to cool for a few minutes. Stir occasionally until it thickens into a slightly crumbly consistency. Pour into the baking tray, leave to fully cool and dry for 6 hours. Use the paper to lift it out and cut into cubes. Leave a little space between each one so that they to continue to dry.