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Bailey's Sugar Fudge

Sucre a la Creme, Sugar Fudge, or Penuche is similar to fudge but has a distinctly different grainy and crumbly texture. The addition of Bailey's Irish Creme liqueur make this perfect for St. Patrick's Day!


For years, my mom has visited several times per year, for a week or so. It was a great time for us to enjoy each other's company and a nice little break for my Dad. But seriously, it was usually when my Dad would go away on hunting excursions. Since the pandemic, we haven't been able to visit much and I miss both my parents terribly. When mom can come and visit, I love having her here! Not only is it nice to have someone to chat with,  and it's great to have another adult that appreciates the new recipes I'm always trying. Rather than hearing negative comments and refusals to eat dinner, Mom is always happy to dig into anything I create. When she visits, we always brainstorm recipes and late one night, I mentioned making Sucre a la Creme. Mom learned how to make sugar fudge from my grandma and I remember always hoping that there would be some fudge when we would go visit my mom's parents. I've never really learned how to make this, so while Mom was making this, I watched attentively. You kinda have to, since this is more of a technique, rather than a recipe.

Late that night, I also suggested we add some Baileys to the fudge. I was looking for a fun St. Patrick's Day recipe and thought fudge laced with Irish cream whiskey would fit the bill. Plus I knew that it would go splendidly with the brown sugar. This isn't your typical fudge. While nice and sweet, the texture is more grainy and the fudge is more crumbly than traditional fudge. The Baileys Irish Cream gave the fudge a wonderful pop of flavour.


Sucre a la Creme- Baileys Sugar Fudge

1 C brown sugar, packed
1 C white sugar
1/2 C Baileys Irish Cream whiskey
1/2 C 35% whipping cream
1 Tbs butter

Line an 8-inch square baking dish with parchment paper.

In a medium sauce pot, combine the sugars, Baileys and cream; whisk together. Bring to a boil over medium heat and cook, stirring constantly, until softball stage (112-116 degrees on candy thermometer).

Remove from heat and stir to help the mixture cool down; about 3 minutes. Add the butter and stir vigorously until the mixture takes on a thick like gravy consistency.

Pour into prepared pan and let cool 2 hrs. Cut into small squares and enjoy!

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