Bailey’s Fudge is rich, smooth, and melts in your mouth so well. This no-bake dessert is so simple to make, you won’t even need a candy thermometer! For everyone who loves a good boozy treat, this one is for you! Plus it makes a great adult party dessert.
I mentioned earlier that this is a great adult dessert…that’s because in this case the alcohol is not baked off. If you have kids circling the dessert table, consider making other fudge recipes such as Mint Chocolate Chip or chocolate cupcakes that they will devour in no time.
If you enjoy using liqueurs in desserts and party recipes you’ll love a Dirty Snowman, Kahlua Cheesecake Bites, and Bacardi Rum Cake. I also like making chocolate coconut rum cocktails, that reminds me of the islands but you can serve them anytime! You can also use this fudge recipe that calls for Candy Melts, so it’s easily customizable for any occasion.
Why You’ll Love This Bailey’s Irish Cream Fudge Recipe
- Quick and simple to make.
- Can be whipped up ahead of time.
- The perfect party dessert for boozy friends.
- Only 4 ingredients are required!
What Ingredients do I Need for Bailey’s Fudge?
- milk chocolate chips
- sweetened condensed milk
- Bailey’s Irish cream liqueur
- vanilla extract
Pro Tip: Melting the chocolate in increments helps to not overcook it. If you find it’s a little too thick you can add a small amount of coconut oil or shortening.
How to Make Chocolate Bailey’s Fudge
PREP: Line the loaf pan with parchment paper.
MELT THE CHOCOLATE: Heat the chocolate chips and condensed milk in the microwave in 30-second intervals, stirring each time. Heat for a total of 1 minute and stir until smooth. Pour in the Irish cream and vanilla.
SPREAD FUDGE AND CHILL: Transfer the fudge mixture to the loaf pan and chill in the fridge for 2 hours. Lift it out with the parchment paper and cut it into 2-inch squares to serve.
- If desired, you can heat the chocolate in a medium saucepan. We just like to use the microwave because it’s easier.
- Because this is a softer fudge recipe, keep it in the fridge until you are ready to serve.
- The Irish cream flavor is prominent, but not overpowering.
- Some like to use white chocolate chips instead of milk chocolate.
All of the cream found in Bailey’s is 100% Irish from their dairy cows living on Ireland’s east coast.
Leftovers should be kept in the refrigerator in an airtight container for up to 2 weeks. You can also freeze it in a sealed container for up to 3 months. It’s best to thaw in the fridge overnight. Because it’s a softer fudge, you want to minimize the time it sits out at room temperature.
Yes. We are using Bailey’s which is an Irish cream liqueur. Since it is added after the chocolate has melted, it is not baked. Therefore, it does contain alcohol and is not meant for those under 21 years old.
While some use evaporated milk as a substitute, I don’t recommend it. Condensed milk makes for a creamier fudge
More Decadent Chocolate Dessert Recipes
- 2 cups milk chocolate chips
- ½ cup sweetened condensed milk
- ½ cup Bailey’s Irish cream
- 1 teaspoon vanilla extract
- Line a loaf pan with parchment paper and set aside.
- Place the chocolate chips and sweetened condensed milk in a microwave-safe bowl.
- Heat mixture, 30 seconds at a time, stirring between each interval. Heat for a total of 1 – 1 ½ minutes.
- Stir until the chocolate is completely melted though the mixture is thick; then stir in the Irish cream and vanilla extract. Initially, the mixture will be thick and lumpy, but as the Bailey’s incorporates, it will make a smooth pourable mixture.
- Spread fudge into the prepared loaf pan and chill in the refrigerator for 2 hours.
- Lift from the pan by the parchment paper and cut into pieces.
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