Ingredients

• 1 cup packed light brown sugar
• 1 cup white sugar
• 0.75 cups unsalted butter , room temperature
• 0.5 cups evaporated milk
• 0.25 teaspoons salt
• 0.25 cups Irish cream liqueur
• 1 teaspoon vanilla extract
• 5.25 cups confectioners' sugar , sifted

Instructions

1. 1 Grease an 8-inch square baking pan; line with 2 pieces parchment paper about 14 inches long, allow ends of paper to hang over two opposite sides of the pan by several inches.
2. 2 Combine brown sugar, white sugar, unsalted butter, evaporated milk, and salt in a heavy saucepan over medium heat until forms a thick, smooth syrup; attach a candy thermometer to the saucepan without touching the bottom of the pan and bring to a boil.
3. 3 Reduce heat to medium-low; cook until center of mixture reaches 238 degrees F (112 degrees C), 20 to 30 minutes, stirring often. The temperature will rise slowly at first, then more quickly as it increases; watch mixture carefully.
4. 4 Off heat, stir in Irish cream liqueur and vanilla extract until thoroughly combined.
5. 5 Transfer mixture to the bowl of a large stand mixer fitted with the paddle attachment; beat in confectioners' sugar, in 3 additions, on low speed, blending completely before adding the next addition. Frequently scrape the sides of the bowl; beat until fudge is completely smooth, about 2 minutes.
6. 6 Transfer fudge to the prepared baking pan; place on a level surface to cool and set up, 3 to 5 hours.
7. 7 Lift fudge out of the baking pan using the parchment paper ends as handles before slicing into cubes.

Nutrition per serving