Heather Cream Liqueur Fudge

Sure, I know….holiday times bring on different and sometimes exciting things to serve your guests. This is a dandy.


  • 3/4 cup unsalted butter,
  • 1/2 cup evaported milk
  • 1 cup brown sugar
  • 1 cup sugar
  • pinch of salt
  • 1 tsp. vanilla
  • 1/4 cup Heather Cream Liqueur**
  • `1  1/2 tsp. instant espresso powder
  • 2  1/4 cup icing sugar
  • 1/2 cup vanilla wafers, crushed
  • 3 oz. dark chocolate melting disks


Grease an 8 inch square pan with butter and line with cross-cross pieces of parchment paper, making sure to leave a 2 inch overhang on all sides. Set aside.

In a large saucepan, combine the butter, evaporated milk, sugars and salt over medium heat. Stir this constantly until it reaches the boil. Now attach a candy thermometer until it reads 234F or  112C. Remove from the heat and immediately stir in the vanilla, liqueur and espresso powder. Tip this into your mixer with a paddle attachment and while on low, spoon in the icing sugar and vanilla wafers in three portions, mixing really well after each one.

Pour into prepared  pan and let cool to room temperature before covering with plastic wrap and placing in a refrigerator over night.

To serve, cut into one inch pieces and serve to your guests. There won’t be anything left….not even any crumbs.


** Heather Cream liqueur is a scotch whiskey and cream liqueur, sweetened with Heather honey.


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