Skip to Content

Baileys Irish Cream Fudge

A simple Irish cream fudge made with everyone’s favorite liqueur. All you need are four ingredients to make a smooth chocolate fudge with hints of Bailey’s Irish Cream.

Bailey’s Irish Cream liqueur is one of my favorite drinks. It’s so versatile.

You can put it into cocktails, martinis, and coffees. In fact, we have quite a few recipes that feature this tasty liqueur.

We even have a Irish Cream flavored whipped topping. For today’s recipe we’re sharing our Baileys fudge.

Using only a few ingredients, you can create a chocolate fudge that’s sure to please. Shall we get started?

Six pieces of the baileys fudge on a rectangular plate.

How to make Irish cream fudge?

First, start by lining an eight by eight (8×8) inch casserole dish with parchment paper. You can use a nine by nine (9×9) inch if needed.

One good way to make sure the paper stays in place, when the fudge is added, is to butter the pan first. Once it’s lined, set the dish aside.

Chocolate chips and other ingredients melting in a large pan.

Next, grab a large saucepan and place it over low heat. To the pan, add the chocolate chips, Irish cream liqueur, sweetened condensed milk, and vanilla extract.

Stir everything to combine. It should only take about five (5) minutes for the chocolate to melt.

But, you’ll want to keep stirring the whole time to keep the chips from sticking and burning.

The ingredients have melted and mixed in the large saucepan.

Then, once the ingredients have mixed, pour the hot fudge into the prepared casserole dish.

Take a look at the photo above, your Irish cream fudge should look like ours.

The fudge has been transferred to a prepared casserole dish.

Now, use a rubber spatula to transfer the fudge and smooth it out. The next step is the hardest one of the recipe

Afterward, place the Baileys fudge into your fridge to set for up to four (4) hours.

Last, once it’s set, cut the candy into thirty-six (36) individual pieces for serving. It can be stored in a sealed container on your counter (or in your fridge) for up to five (5) days.

The fudge has been cut into thirty-six pieces for serving.

That’s it, your Bailey’s Irish cream fudge recipe is done!

Kim and I hope you enjoy the dessert and wish you all the best this holiday season 🙂

Multiple pieces of Irish cream fudge on a decorative plate.

If you like our Baileys fudge recipe, please leave us a comment and rate the recipe card. You can also find us on Facebook, Pinterest, Twitter and Instagram searching for Berly’s Kitchen!

Multiple pieces of Irish cream fudge on a decorative plate.

Bailey’s Irish Cream Fudge

4.5 from 14 votes
Print Save Pin
Prep Time: 5 minutes
Cook Time: 5 minutes
Time to Set: 4 hours
Total Time: 4 hours 10 minutes
Servings: 36 Pieces


  • 24 Ounces Semi-Sweet Chocolate Chips (four ((4)) cups by volume)
  • 14 Ounces Sweetened Condensed Milk (one ((1)) can)
  • 2/3 Cup Irish Cream Liqueur
  • 1 Teaspoon Vanilla Extract


  • Line an 8 x 8 – inch or 9 x 9 – inch baking dish with parchment paper. Set aside.
  • Combine all the ingredients 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.
  • Continue stirring for approximately 5 to 6 minutes or until the chocolate chips melt completely and all the ingredients are well mixed.
  • 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.


The calories listed are an approximation based on the ingredients and a serving size of one (1) piece of Baileys fudge. Actual calories will vary.


Serving: 1Piece | Calories: 159kcal | Carbohydrates: 17g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 5mg | Sodium: 16mg | Fiber: 2g | Sugar: 14g
Recipe Rating


Tuesday 14th of December 2021

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.


Thursday 16th of December 2021


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.


Tuesday 14th of December 2021

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! :)