What better accompaniment to pork chops than a tart-sweet plum sauce? This typical pork meal becomes a family favorite thanks to the spice mixture! cilantro should be added before serving with rice.
| Cook Time: | 30 mins |
| Additional Time: | 1 hr 15 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 24 |
| Yield: | 24 pieces |
Ingredients
- 3 cups semisweet chocolate chips
- 1 cup white chocolate chips
- ¼ cup butter
- 3 cups confectioners’ sugar
- 1 cup Irish cream liqueur
- 1 ½ cups chopped nuts
- 1 cup semisweet chocolate chips
- ½ cup white chocolate chips
- 4 tablespoons Irish cream liqueur
- 2 tablespoons butter
Instructions
- Butter a 8×8 inch pan.
- In the top half of a double boiler melt the 3 cups semisweet chocolate chips, 1 cup white chocolate chips and 1/4 cup butter until soft enough to stir.
- Stir in the confectioner’s sugar and Irish cream until mixture is smooth. Stir in nuts. Place mixture in the prepared pan and lay a sheet of plastic wrap over top; press and smooth top down.
- In the top half of a double boiler melt remaining chocolates until soft. Remove from heat and with a fork beat in the butter and Irish cream until smooth. Spread topping over cooled fudge with a knife. If a smooth top is important place plastic wrap over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen.
Nutrition Facts
| Calories | 383 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 10 g |
| Sodium | 37 mg |
| Sugars | 42 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Absolutely delicious. I made twenty five dozen of these for my men’s group, and when their wives ate it, I had to make another ten dozen! I did put it in a larger, shallower pan, as the 8″x8″ yielded a very thick and cumbersome serving. This recipe is now a permanent fixture in my book. Thank you, Ruth. Great recipe! Don
This was so easy to make and so delicious to eat. It was not as hard as other fudge recipes, but, so creamy and so good. I followed the recipe and found it very easy to make. My neighbors love it.
Delicious. Made it according to the recipe and live it. I usually do not make fudge with a chocolate chip base and was skeptical that is would measure up to my expectations, but it did! Great flavor and texture.
Was awesome did not do the topping was good enough without it
Oh my, I absolutely love this fudge! It is such a different type of fudge than what is usually on a Christmas candy plate and so easy to make. Too strong? I don’t think so, but remember, you are not cooking the alcohol out so it will be strong. I have found that the longer it sits the more mellow it will get. So if you can stay out of it (I can’t??) it won’t be as strong -tasting. Will be making this with the salted caramel liqueur this year. Will definitely enjoy.
Very easy to make. Very rich. I’ve used some flavored Irish Creams for a little different taste, like mint or caramel.
Love it!
As recommended by others I double the top layer… And I cheat, I microwave the chocolate. I get rave reviews every year.
Full disclosure; I did not make the original recipe as-is. I read through other reviews first and made some adjustments…but it turned out FABULOUS! For the first step, I used a hand mixer right in my double boiler, and mixed the chocolates and butter until it was well mixed and smooth. Next, added the sugar and Bailey’s and continued to mix until it was nice and smooth again. I added the nuts, mixing by hand, and then poured into my prepared pan. The pan I used was a 9×12″ and lined with a sheet of aluminum foil leaving several inches hanging out on the ends. It made it amazingly easy to just lift the whole thing out onto a cutting board, once set. Peeled the foil off, then cut. East peasy! For the topping, I used about 2 cups of white chocolate morsels, and about 3/4 cup of semi sweet. So, basically swapping the amounts, and adding a tad bit more to make up for the larger pan. I removed from heat as in the directions, but then also mixed the topping with my hand mixer until nice and smooth. SO YUMMY! This is a keeper!
Delicious!! Turned out great. Followed the recipe completely. I find the Irish Creme taste just right, of course I really like Irish Creme!
Excellent! So very happy with it. I did use a bigger dish 8 X 11, CAREFULLY melted chocolate in Microwave not stove top, used Fireball Whiskey instead of Irish Cream, per reviewers suggestion, used 3/4 C. liqueur and 1/4 C. heavy cream for 1st half. Delicious, thank you!!
The recipe is fine, we just don’t like the alcohol in the fudge
I found this recipe easy to make, and the directions clear. If I was to make it again, I may opt for a microwave, rather then melting in a double boiler. I found the flavouring very, strong. I will have to come up with a way to reduce the liquor while maintaining the liquid ratio. I also think that if I was to make this again, I would line the ban with parchment paper. It does make more then a 8×8 pan though. If you can get over the strong flavour the rest of it is quite good.
After reading some reviews I made the fudge using the ingredients as written. The only changes I made was melting the chocolate in the microwave as one of the reviewers suggested & then using a 9×9 pan. This is a very light fudge & everyone liked it. Definitely make again.
Excellent fudge. Extremely smooth and wonderful flavor. Only thing I did differently was to use the microwave.
I was hesitant to make this recipe after reading some of the reviews. I’m glad I went ahead and made it. Its very rich and taste like baileys, which I’m ok with. I followed some recommendations, and used the microwave instead of the double boiler. I heated in small increments, and added about 1/3 of baileys towards the last heating, then the rest once warmed/melted through. I also warmed the baileys slightly (like 10-15 seconds) before adding it to the chocolate. I did not use foil, I buttered an 11×13 pan. I let it set for about 30 mins, brought it out to cut, left it in the pan and let set for another couple of hours in fridge. I did not cover with plastic to get it smooth, I used a plastic scraper instead and it worked well, and made it shiny. It is not your typical fudge process/recipe, hence the truffle in the name. It tastes and has a smooth texture like I would expect in a truffle. No one has tried it yet, but if I get some bad feedback from my taste testers, I will update…
I read quite a few reviews first. I used a 11×13 pan (foiled-lined, a must!) This made a lot of candy! I thought it was the right thickness, as well (about a 110 1-inch squares!) I used the microwave method for melting chocolate and it worked perfectly. I used good quality Irish Cream and did not think it was too strong (my husband heartily agreed!). The only difficulty I had was in spreading the top layer – using the larger pan, the top layer was a little thinner than I would have liked and as it began cooling it became harder to spread. Otherwise, we loved this fudge and will definitely make it again!
I have made this as part of my Christmas candy gift boxes for the last two years, and it’s a huge hit! I love the way Irish cream and chocolate work together. My only suggestion is to make this in a 9″x13″ pan (you may want to make a little extra “icing” to get a good thick layer). Otherwise, the fudge pieces are really really thick and are difficult to cut.
A little strong on the Irish cream. I may try this again with milk chocolate in place of semi sweet.
This is the only thing I make at Christmas time. Everybody begs for it!
This is a fantastic fudge recipe. A fudge for grown-ups that is supple in the mouth and delivers amazing Irish Cream flavor. I didn’t do the layered approach, I just did it all with nuts and it turned out great! I ran out, so I went back and made it again but without the nuts and it was delicious as well. A+ in my book!