Baileys Irish Cream Fudge
Baileys Irish Cream fudge is a rich chocolate fudge made with just four ingredients. Semi-sweet chocolate, sweetened condensed milk, Irish cream liqueur, and vanilla come together in one saucepan before the fudge goes into the refrigerator to set.
Baileys is one of my favorite liqueurs because there are so many ways to use it. We add it to coffee, cocktails, whipped cream, and plenty of desserts.
This fudge has plenty of chocolate flavor with a smooth hint of Irish cream. It makes a delicious holiday treat and is easy to cut into small squares for gifting.
Tips to get Successful Fudge
The most important part of this Irish cream fudge recipe is cooking it slowly. Keep the heat low and stir constantly, making sure the spoon reaches across the bottom of the saucepan. Higher heat may scorch the chocolate or keep the mixture from setting properly.
When the fudge is ready to go into the pan, it should be glossy and very thick. The texture is similar to chocolate frosting from a tub, only thicker. Once the vanilla gets mixed in, the fudge thickens up nicely. Make sure you don’t omit it!
Use the chocolate chips and sweetened condensed milk according to the weights listed on the packages. Pour both directly from the bags and can rather than measuring them by volume. Measure the Baileys separately in a liquid measuring cup.
This fudge sets a little softer than traditional chocolate fudge made with marshmallow creme and a candy thermometer. It still firms enough to cut into clean squares and is slightly tacky on the sides.
For another easy chocolate candy, try our chocolate walnut fudge or crockpot candy.
How to Make Baileys Irish Cream Fudge
Prepare the pan: Line an 8×8-inch baking dish with parchment paper. A 9×9-inch pan also works, although the pieces will be slightly thinner. A light coating of butter underneath the parchment helps hold the paper in place.
Melt the chocolate: Add the semisweet chocolate chips, sweetened condensed milk, and Baileys Irish Cream to a large saucepan. Cook over low heat, stirring constantly and scraping across the bottom of the pan so the chocolate doesn’t stick.
The chocolate should melt in about 5 to 7 minutes. Continue stirring until the mixture is completely smooth, thick, and glossy.
Add the vanilla: Remove the saucepan from the heat, add the vanilla extract, and stir until it’s fully mixed into the chocolate.
Melt the chocolate: Add the semi-sweet chocolate chips, sweetened condensed milk, and Baileys Irish Cream to a large saucepan. Cook over low heat, stirring constantly and scraping across the bottom of the pan so the chocolate doesn’t stick.
The chocolate should melt in about 5 to 7 minutes. Continue stirring until the mixture is completely smooth, thick, and glossy.
Add the vanilla: Remove the saucepan from the heat, then stir in the vanilla extract. The fudge mixture will thicken quickly, so have the prepared pan ready before adding it.
Immediately transfer the warm fudge to the prepared pan. Use a silicone spatula to spread the thick mixture into an even layer and smooth the top.
Refrigerate the fudge for 3 to 4 hours, or until it’s firm enough to slice. Lift it from the pan using the parchment paper, then cut it into squares.
Ingredients
- 24 ounces semi-sweet chocolate chips, two (12 ounce) bags or 4 cups
- 14 ounces sweetened condensed milk, 1 can
- ⅔ cup Baileys Irish Cream Liqueur
- 1 teaspoon vanilla extract
💌 Don't forget to save this recipe!
Instructions
- Line an 8×8-inch or 9×9-inch baking dish with parchment paper. Set aside.
- Combine the chocolate chips, sweetened condensed milk, and Irish cream liqueur in a large saucepan, and heat over low heat. Stir constantly making sure to reach the bottom of the pan to ensure no chocolate chips stick and burn.24 ounces semi-sweet chocolate chips14 ounces sweetened condensed milk⅔ cup Baileys Irish Cream Liqueur
- Continue stirring for approximately 5 to 7 minutes or until the chocolate chips melt completely and all the ingredients are well mixed. The mixture should be thick and have a glossy appearance.
- Add the vanilla extract and continue to stir until combined.1 teaspoon vanilla extract
- Pour the mixture into the prepared baking dish, and use a silicone spatula to smooth into an even layer. Transfer to the refrigerator to cool for at least 3 to 4 hours.
- Cut into squares, and serve. Store any leftovers in the refrigerator for up to 5 days.
- We have recently remade/re-tested this recipe to ensure ingredient accuracy in response to reader comments that the fudge doesn't set. Please see the "Tips for Success" section in the post to ensure you have the best outcome when making this recipe.
Notes
- This fudge sets softer than traditional fudge made with marshmallow creme and a candy thermometer, but it should still be firm enough to cut into clean squares.
- For the best results, use the package weights for the chocolate chips and sweetened condensed milk rather than measuring them by volume. Cook over low heat, stir constantly, and remove the mixture from the heat when it is smooth, glossy, and as thick as chocolate frosting.
- Store the fudge in an airtight container in the refrigerator for up to 5 days.
I usually burn a lot of things so I was very careful with this recipe as I was giving it as gifts. OMG, so good and so easy. I paid attention to the details, had the pan ready to pour it into. I added a little kosher salt on top (not alot) to finish them off. Thank you for sharing. I am going to make it again and sharing it with family as they love Baileys as well.
Thank you for sharing and rating the recipe Wanda! We’re the fudge turned out perfectly for you. Have a lovely day 🙂
It has really good flavor, but didn’t firm up like the other pictures. I ended up rolling it in cocoa to be able to handle the pieces.
Good morning Karen, I’m sorry the recipe didn’t work as intended. However, rolling them in cocoa was great idea. Kim is going to remake that recipe and modify it for the next holiday season. Thanks again for making us aware of the issue. Have a lovely day 🙂
Sadly, this didn’t set in 5 hours.
I used a kitchen scale for 24 ounces of semi sweet chocolate, exact 14 oz. of sweetened condensed milk and a liquid measure for 2/3rds cup Bailey’s Irish Cream. It’s been 5 hours chilling in a 36° F refrigerator, 8 x 8 cake pan lined with parchment paper. It’s still soft and gooey. 2/3rds cup seems like too much liquid for 24 ounces of chocolate and 14 ounces of sweetened condensed milk – it’s certainly more liquid-to-chocolate in a fudge ratio than I’ve ever encountered before. I’ll leave it in the refrigerator overnight, but I doubt it will make a difference. It’s like a dense, sticky pot de creme or pliable ganache glue after 5 hours. If I can’t save it with a re-melt and chocolate addition, I’ll try to use it as a truffle fill.
Hi Angela!
We’re sorry to hear this recipe didn’t turn out. It will make a fantastic truffle filling if you decide to go that route! If you decide to make the fudge again, it may work better with 1/4 – 1/3 of a cup of Irish cream liqueur. Have a wonderful evening! 🙂
@Kimberly,
Thanks, It was still unset by the following afternoon – syrupy on the bottom and pudding-like on top. I scraped it off the parchment with a pastry blade, returned it to the double boiler, added 18 additional ounces of chocolate and set overnight. That worked. Other recipe ratios are around: 24 oz. chocolate, 8 oz. sweetened condensed milk, 1/3rd cup Irish Cream – so I almost doubled the chocolate to rescue it.
Hi Angela!
I’m so glad you were able to save it! Thank you so much for coming back with additional feedback. We hope you have a wonderful weekend! 🙂