In the top half of a double boiler melt 500g plain chocolate, 175g white chocolate and 50g butter until combined and melted through.
Stir in the 350g icing sugar and 250ml Irish cream until mixture is smooth. Stir in nuts. Place mixture in the prepared tin and lay a sheet of cling film over top; press and smooth top down.
In the top half of a double boiler melt remaining chocolate until soft. Remove from heat and with a fork beat in the remaining butter and Irish cream until smooth. Spread topping over cooled fudge with a knife. If a smooth top is important place cling film over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen.
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
by JEANNE ROBERTS
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