4 oz (1/2 cup) butter
2 cups granulated sugar
1/2 cup heavy cream
1/4 cup Irish cream liqueur, like Bailey's
1 tsp salt
12 oz white chocolate chip or finely chopped white chocolate
7 oz marshmallow cream
1 tsp vanilla extract


1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. This produces a fudge about 1" thick. If you prefer a thinner fudge, use a 9x9 pan.

2. Place the butter, sugar, cream, Irish cream liqueur, and salt in a heavy-bottomed medium saucepan over medium-high heat. Stir until the sugar and butter melt.

3. Continue to cook the fudge, stirring frequently, until it comes to a boil. Brush down the sides of the pan to prevent sugar crystals from forming. Once boiling, insert a candy thermometer and cook until it reads 235 degrees Fahrenheit (114 C) on the thermometer.

4. Once at the right temperature, remove the pan from the heat and add the white chocolate chips and the marshmallow cream. Stir vigorously until the chips and marshmallow cream are melted and incorporated. If necessary, return the fudge to the heat for brief periods to melt the chips.

5. Add the vanilla and stir well. Pour the fudge into the prepared pan and smooth it into an even layer. Allow it to set at room temperature for 3-4 hours, or in the refrigerator for 1-2 hours. To serve, cut it into small 1-inch pieces. Store Irish Cream Fudge in an airtight container at room temperature for up to one week or in the refrigerator for up to two weeks.

Variations: If you want a less pronounced liqueur flavor, reduce the liqueur to 2 tbsp and add an additional 2 tbsp of heavy cream. Additionally, if you want to add a coffee flavor to your fudge, you can add 1/2-1 tsp of instant coffee or espresso powder to the fudge mixture before it comes to a boil.