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83% would make again

Irish Cream Fudge

by Ellie Holland


for 12 servings

  • ⅓ cup butter (100 g)
  • 2 ¼ cups brown sugar (500 g)
  • ½ cup golden syrup (150 g)
  • 1 ¼ cups double cream (300 mL)
  • 1 cup dark chocolate (200 g)
  • ½ cup irish cream (100 mL)
  • ⅓ cup white chocolate (100 g), melted

Nutrition Info

Shop ingredients with
    Calories 356
    Fat 21g
    Carbs 40g
    Fiber 0g
    Sugar 38g
    Protein 1g

Estimated values based on one serving size.


  1. In a saucepan, melt the butter, brown sugar, golden syrup, and double cream over a low-medium heat and mix gently until combined.
  2. Once combined, place a sugar thermometer into the saucepan and heat the mixture until it reaches 116˚C (240˚F), stirring every now and then.
  3. Take off the heat and mix in the dark chocolate and Irish cream.
  4. Pour into a baking tin and then pour the white chocolate in the middle.
  5. Using a cocktail stick or the handle of a spoon, swirl the white chocolate into the dark chocolate mixture.
  6. Chill in the fridge until solid. Cut into squares.
  7. Enjoy!