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Irish Cream Fudge

by Ellie Holland


for 12 servings

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


  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!
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