24ouncessemi-sweet chocolate chipstwo (12 ounce) bags or 4 cups
14ouncessweetened condensed milk1 can
⅔cupBailey's Irish Cream Liqueur
1teaspoonpure vanilla extract
Instructions
Line an 8x8-inch or 9x9-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.
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 pure 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
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 piece of fudge. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.