This Bailey’s Irish Nut Coffee Fudge is my mom’s favorite coffee transformed into fudge form. Coffee, Bailey’s Irish Cream, and Amaretto.
So I think it’s my mission to make fudge a year round food.
I mean sure you can get fudge year round at a candy shop but most people aren’t bringing fudge into the office say March 3rd kind of thing.
I’m here to change that.
Because I, as you know, am obsessed with making fudge as of late.
I especially love coming up with unique flavors.
So much so I am seriously considering writing an all fudge cookbook…though I’m not sure who would buy an all fudge cookbook.
But at least it’s something I’m passionate about.
This Bailey’s Irish Nut Coffee Fudge is a tribute to my mom.
Whenever we would go out to a nicer restaurant she would always finish the meal with what she called a Bailey’s Irish Nut Coffee.
Most of the time she had to explain what that was, mostly because I don’t think it was a real thing.
For the record its coffee, Bailey’s Irish Cream, Amaretto all topped with whipped cream and a dash of nutmeg.
They are quite tasty, even if they are made up.
Since my parents came out for Christmas I wanted to surprise my mom with this fudge.
We always make chocolate fudge but of course with my fudge making crusade I’ve been on we had quite the variety to choose from.
She was quite impressed that I got the fudge to taste like her favorite coffee.
The coffee makes it not too sweet and therefore you tend to eat a few more pieces than the average fudge.
So cut them really big and then you only had one piece of fudge. 😀
Keys to Successful Fudge:
Have a thermometer.
I don’t like the old fashioned ones that you clip to the side.
Those never work for me.
I like digital and use this one.
Use Baker’s sugar.
Also known as caster or superfine sugar.
I don’t always follow my own rule because I don’t always have it on hand but it makes for a less gritty fudge.
Use good butter. Preferably European.
They higher the butterfat content the better.
Cheaper butter often has too much water in it and will cause your fudge to separate.
Same goes for your chocolate.
The cheaper the chocolate the more likely it is to separate.
If using chips I tend to use Guittard.
And when making extra special fudge I used TCHO.
P.S. It’s a great day to buy my cookbook Holy Sweet!
Want More Fudge Recipes?
- 2 cups granulated sugar
- 4 oz. unsalted butter
- 1/3 cup heavy cream
- 1/4 tsp. freshly ground nutmeg
- 1 tsp. powdered coffee (I used Starbucks Via)
- 2 TBSP Amaretto liqueur
- ¼ cup PLUS 2 TBSP Bailey’s Irish Cream liqueur
- 2 cups white chocolate chips
- 1 tsp. vanilla bean paste (or extract)
- 7-ounce jar marshmallow crème
- Line an 8×8 inch pan with parchment with an overhang so you can lift the fudge out later and coat with baking spray.
- Combine sugar, butter, heavy cream, powdered coffee, nutmeg, and both liquors into a large heavy bottomed saucepan and bring to a boil over medium heat.
- Once boiling, attach a candy thermometer and reduce the heat to a hair above medium low and cook for 7-10 minutes until your thermometer reads 234°F (soft ball stage) , stirring constantly.
- Once you reach 234F remove from heat and add the white chocolate chips, stirring vigorously with a wooden spoon until the chocolate has melted and the mixture is smooth.
- Add the vanilla bean paste and marshmallow crème and mix until well blended.
- Pour into prepared pan.
- Let cool to room temperature. Then lift out of the pan and onto a cutting board.
- Cut into whatever amount you want. I think I got about 32 pieces.