Grease an 8×8 or 9×9 square size pan and line in the sides the parchment paper or aluminum foil.

In a separate saucepan add the evaporated milk, brown and white sugar, butter and salt then set the mixture to boiling point until evenly mixed and dissolved well.

Continue stirring it in a medium heat fire.

Take off from the heat then add the vanilla and Irish cream then stir.

Using an electric beater or mixer add the powdered sugar gradually after each addition.

Set aside the fudge and let it chill for at least 2 hours.

Slice into one inch squares and serve cold.