Ingredients for - Fudge of the Irish
How to cook deliciously - Fudge of the Irish
1. Stage
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.
2. Stage
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.
3. Stage
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.
4. Stage
Remove saucepan from heat and stir in the Irish cream liqueur and vanilla extract until thoroughly combined.
5. Stage
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.
6. Stage
Scrape fudge into the prepared baking pan and place on a level surface to cool and set up, 3 to 5 hours.
7. Stage
Use the parchment paper ends as handles to lift the fudge out of the baking pan before slicing into cubes for serving.
