When you want a hearty soup at any time of the year or during the cooler months, this dish is ideal. It’s enough to make your mouth water just read the ingredients list: chorizo sausage, black beans, and rice with garlic and butter flavoring. Enjoy!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 45 mins |
| Servings: | 32 |
| Yield: | 32 servings |
Ingredients
- ½ cup evaporated milk
- 1 cup light brown sugar, packed
- 1 cup white sugar
- ¾ cup unsalted butter, room temperature
- ¼ teaspoon salt
- ¼ cup Irish cream liqueur
- 1 teaspoon vanilla extract
- 2 ¼ cups confectioners’ sugar, sifted
Instructions
- Grease an 8-inch square baking pan and line with 2 pieces of parchment paper about 14 inches long; allow the ends of the paper to hang over the sides of the pan by several inches.
- Stir evaporated milk, light brown sugar, white sugar, unsalted butter, and salt in a heavy saucepan over medium heat until the mixture forms a thick, smooth syrup.
- Bring to a boil, reduce heat to medium-low, and cook until a candy thermometer inserted into the center of the boiling syrup without touching the bottom of the pan reads 238 degrees F (112 degrees C), 20 to 30 minutes. Stir often. Candy temperature will rise slowly at first, then more quickly as temperature increases; watch carefully.
- Remove saucepan from heat and stir in the Irish cream liqueur and vanilla extract until thoroughly combined.
- Scrape the mixture into the work bowl of a large stand mixer fitted with beaters; set the machine on low speed and mix in confectioners’ sugar in 3 additions, allowing the sugar to blend in completely before adding the next addition. Scrape down the bowl frequently and mix fudge until completely smooth, about 2 minutes.
- Scrape fudge into the prepared baking pan and place on a level surface to cool and set up, 3 to 5 hours.
- Use the parchment paper ends as handles to lift the fudge out of the baking pan before slicing into cubes for serving.
Reviews
Excellent! Followed the directions exactly and it came out perfect. Will be on my St. Patrick’s day menu from now on.
I don’t normally make candy or deserts like this but did for Christmas. Recipe worked perfect. I used a local product, Mary Hite Bowman cream liquer so it has a mild burbon flavor.
I made this using Kahlua in place of the Irish cream and it turned out so well! Beyond delicious!
I used heavy cream in place of the irish cream and placed biscoff cookies on top. Amazing!!!
This fudge was super yummy! I needed to add powdered sugar to help it set, but that’s because I live at a high altitude. I highly recommend this recipe.
This is extremely sweet, but oh so tasty! I have never made real fudge before, but I bought a candy thermometer and followed the recipe to a “T” and it turned out great….in one inch squares…anything bigger is a bit too much for me, but we will be able to enjoy it for a few days at that serving size
great and easy. Directions were spot on.
I didn’t use Irish Cream. Recipe worked fine without it!! I even used a meat thermometer instead of a candy one, which was tricky and not as accurate, but it still worked!! My sons were thrilled!
I followed the recipe exactly. It was delicious with just a hint of Irish cream. The texture was creamy and melt in your mouth. I will make this one again.
Super easy and straight forward. A candy thermometer and patience are essential for texture and color. If you cook candy too fast, it burns, separates, darkens, becomes granulated and will not set. It must be stirred often. Do not scrape the granulated sides of pan back into the mixture either or this can ruin texture. Mine took over 30 min to reach desired temp. The temps listed here are off also. 238 F is actually 114 C. The goal is to cook to the soft ball stage on a standard candy thermometer. I made these for a St. patrick’s day picnic. Yum!
Fantastic! Really smooth. I skipped the “1 cup white sugar”. Plenty sweet without it. Also greasy enough that it will come out of the pan easily, so you can skip the parchment paper and just butter your pan.
This was delicious! I followed the directions exactly, and it turned out perfectly. Yes, it is sweet, but that is to be expected from fudge. The flavor is delicious. To the reviewer who’s fudge did not set, make sure you have a good candy thermometer, or it is difficult to know when it is done. I have been searching for Christmas candy recipes that don’t involve nuts (due to a nut allergy) and this is going to be added to our new traditions. Thank you so much!
loved it
Delicious! Turned out beautifully! Quite sweet, but oh so creamy and wonderful flavor.
Great taste! Followed exactly, except I took it to the soft ball temperature mark on my thermometer.
I thought this recipe was amazing…I had some concerns because one of the other reviewers said that it had no irish cream flavor…but wow! I tasted it while it was still warm and I was concerned it did not have any Irish cream flavor…so I left it to cool and walked away…it turned into the creamiest, smoothest, fluffy (but still dense?) fudge ever. Make it soon :0)
I really wanted to like this recipe. I am certainly not an experienced candy/ fudge cook so I’m sure some of this went wrong due to my errors, but I was pretty disappointed. The fudge never solidified, even after 5 hours and time in the fridge, and it did not come out the cream color as shown in the picture, it was much more of a caramel color and it tastes like caramel too, which covers over the flavor of the Irish cream completely. It is also MUCH too sweet for my tastes, but I should have expected that with over 4 cups of sugar in the recipe!
Wow, delicious! My first attempt at fudge and it turned out great!
All I can say is it is great! We made one batch for tomorrow, and had to make a second batch to take to work as a treat! We used a homemade Irish cream instead of the alchool variety. Thank you for sharing the recipe!