About this recipe: This creamy sweet confection will disappear in a wink! Perfect for a homemade food gift at Christmas.
Read our Making perfect fudge article to learn a few secret tips and tricks to making perfect fudge every time.
Something else. when I make fudge I use a 23cm foil tin which makes it so much easier to take out and cut. I also keep my fudge in a large bag in the freezer and eat it directly from there. No need to defrost and tastes great. - 15 Jun 2009
Altered ingredient amounts. I loved this recipe but I reduced the amount of Irish Cream Liqueur as it was a little over powering. Other than that - YUMMY! - 14 May 2009
Took shortcuts. Oh this is the best. I didn't find this too strong.. guess it is personal preference. I lined both tins with foil and when the fudge was set, it was easy to cut.. just remove from tin lifting the foil.. and slice. Easier than trying to cut in the tin. - 21 Jul 2008