This Bailey’s fudge is the best fudge I’ve ever had! Melt-in-your-mouth Irish cream fudge that you can put together in no time.
This amazing Bailey’s fudge recipe is made with only four ingredients and is one of the best treats you can imagine. Two sorts of chocolate – semisweet and dark, sweetened condensed milk and Bailey’s Irish Cream come together to create a homemade fudge that’s bursting with flavor.
And yes! You can taste the Bailey’s! That’s one of the best parts of this recipe. On top of that, the texture is just perfect. I’ve had fudge that was too soft or fudge that was too dry and crumbly.
But not this Bailey’s chocolate fudge; this one has a perfect consistency: creamy without being too soft or smudgy, and not at all dry or crumbly, which I like best! And did I mention the best part? It really tastes of Bailey’s! I think I did mention it.
Really the best sweet treat for the holiday season or to celebrate St. Patrick’s Day. This easy recipe also makes the perfect gift for anyone with a sweet tooth.
And if you already have that opened bottle, why not try another delicious recipe to celebrate St. Patrick’s Day? Try this excellent Baileys Bundt Cake, Bailey’s Muffins, or make Bailey’s Hot Chocolate.
And once you’re at it, make this Strawberry Fudge with Marshmallow Fluff as well. Otherwise, you will have to hide the boozy Bailey’s fudge so they won’t eat it.
Recipe ingredients
- Chocolate: You may use only dark or a mixture of dark and semi-sweet chocolate. I prefer to mix the two; using only semi-sweet chocolate would make the fudge too sweet; both the booze and the sweetened condensed milk are already very sweet.
- For the most intense chocolate flavor, use only dark chocolate with at least 72% cocoa (See Expert Tips).
- Sweetened condensed milk: Thick and very sweet milk sold in cans; the kind of milk you use to make dulce de leche. Please don’t confuse it with evaporated milk; that is a different product (See Expert Tips).
- Bailey’s: Irish cream liqueur – an alcoholic drink made with Irish whisky, cream, and cocoa.
- Optional: A sprinkle of best-quality flaky sea salt. You don’t have to sprinkle the chocolate fudge with it, it will be amazing without it, but if you do, you will know what I mean. It just brings the treat to a whole new level.
How to make fudge with Bailey’s?
- Grease an 8-inch/ 20 cm square baking pan and line it with parchment paper. Leave an overhang on two sides; it will make it easier to remove the set fudge from the tin.
- Chop the chocolate very finely. I prefer to chop it roughly and then process it shortly in the food processor; it saves time, and the finer the chocolate is, the faster it will melt.
- Melt the chocolate at bain-marie on very low heat. As there is a lot of chocolate, I prefer to do it in two batches, but if your pan and bowls are large enough, you can do that in one batch (1).
- Mix the melted chocolate with 1/2 cup of Baileys and sweetened condensed milk (2, 3).
- Pour the fudge mixture into the prepared pan (4).
- Let set: Cover the pan with plastic wrap and refrigerate the fudge until set; it will take at least 5 hours. I usually leave it overnight.
- Remove the dessert from the tin and cut it into small squares. If desired, sprinkle it lightly with coarse salt.
Expert Tips
What is the best chocolate for fudge?
- I prefer to use blocks of really good quality chocolate for this Bailey’s fudge recipe. The chocolate flavor is intense, and only using the best chocolate can ensure the best flavor.
- Technically, you can use chocolate chips, but in terms of flavor, they will never keep up with real chocolate.
What is the best sweetened condensed milk for fudge?
- I buy my sweetened condensed milk in Russian stores, and that product has the best consistency for making fudge and is also the cheapest.
- If you cannot find it, it’s preferable to use Eagle Brand or another brand that makes really really thick and unctuous milk. I’ve never used Carnation Condensed Milk myself, but I read many times that it is not very good for making fudge as it is runnier than other brands.
- Check out more recipes using this product: Easy Condensed Milk Biscuits, Rice Pudding with Condensed Milk, or No Churn Ice Cream (Strawberry or Peanut Butter Ice Cream).
Melt chocolate at bain-marie (water bath)
- You will need a medium saucepan and a heatproof bowl that fits on top of it.
- Half-fill the saucepan with water, place it on the stovetop, and bring it to a simmer.
- Place the finely chopped chocolate in the heatproof bowl and place this bowl on top of the saucepan, ensuring it doesn’t touch the water. Let the chocolate melt slowly on barely simmering water, often stirring with a metal spoon.
- Ensure that the water underneath the bowl of chocolate is barely simmering and never comes to a boil. If the water gets too hot, remove the saucepan from the heat and continue stirring the chocolate off the heat until melted.
Recipe FAQ
No, the alcohol content makes this decadent dessert unsuitable to serve children, pregnant women, or people dealing with alcohol issues.
Keep Bailey’s fudge at room temperature in a sealed container; it will be fine for at least one week. But you will never manage to keep it for so long because I swear this stuff is addictive.
Freeze it for 2-3 months. Wrap it in wax paper before placing it in an airtight container or freezer bag. However, the texture might change a bit after freezing. Defrost it in the refrigerator and let it come to room temperature for about one hour before serving.
More Irish cream recipes
Easy Bailey’s Fudge Recipe
Equipment
- 8-inch/ 20 cm square baking tin
- Saucepan
- Heatproof bowl
Ingredients
- 11 oz dark chocolate at least 72% cocoa, 300 g, Note 1
- 11 oz semi-sweet chocolate 300 g
- 1 can sweetened condensed milk 14 oz/400 g, Note 2
- ½ cup Bailey’s Irish cream 125 ml
- sea salt flakes optional
Instructions
Prepare:
- Grease the tin and line it with parchment paper, leaving an overhang on two sides; it will make it easier to remove the set fudge from the container.
- Finely chop the chocolate. You can also do it in the food processor; the finer the chocolate is chopped, the faster it will melt.
Melt chocolate at bain-marie (water bath):
- You will need a saucepan and a heatproof bowl that fits on top of it.
- Half-fill the saucepan with water, place it on the stovetop, and bring it to a simmer.
- Melt chocolate: Place the finely chopped chocolate in the heatproof bowl and place this bowl on top of the saucepan, ensuring that it doesn’t touch the water. Melt the chocolate slowly on barely simmering water, often stirring with a metal spoon.
- Ensure that the water underneath the bowl of chocolate is barely simmering and never comes to a boil. If the water gets too hot, remove the saucepan from the heat and continue stirring the chocolate off the heat until melted.
Make fudge:
- Add sweetened condensed milk and Bailey’s to the melted chocolate. Stir well to combine.
- Let set: Pour the chocolate mixture into the pan. Cover the pan with plastic wrap and refrigerate the fudge until set for at least 5 hours or even better overnight.
- Cut fudge: Remove the fudge from the pan and cut it into small squares. If desired, sprinkle it lightly with sea salt flakes.
Notes
- Chocolate: You may use only dark or a mixture of dark and semi-sweet chocolate. I prefer to mix the two; using only semi-sweet chocolate would make the fudge too sweet; both the Bailey’s and the sweetened condensed milk are very sweet. Use only dark chocolate with at least 72% cocoa for the most intense chocolate flavor.
- Sweetened condensed milk brands: I buy it in Russian stores; that product has the best consistency for making fudge and is also the cheapest.
If you cannot find it, using Eagle Brand or another brand that makes really thick milk is preferable. I’ve never used Carnation Condensed Milk myself, but I read many times that it is not very good for making fudge as it is runnier than other brands.