Baileys Fudge is rich, smooth, and melts in your mouth. 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 homemade fudge 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 Fudge 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; they remind me of the islands, but you can serve them anytime! You can also super simplify things with this 2-ingredient Chocolate Peanut Butter Fudge.
Why You’ll Love This Baileys 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!
- This sweet treat is great for St. Patrick’s Day, in addition to the holiday season!
- milk chocolate chips
- sweetened condensed milk
- Bailey’s Irish cream liqueur
- vanilla extract
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Substitutions and Variations
- Swap in Kahlua or creme de cocoa for the Baileys Irish cream to make a different flavored boozy fudge.
- Substitute semi-sweet chocolate or use a combination of chocolates in place of the milk chocolate.
- For a non-alcoholic version, substitute an Irish cream flavored coffee creamer for the Baileys.
🔪 Step-by-step Instructions:
PREP: Line the loaf pan with parchment paper.
Step 1: Place chocolate chips and condensed milk in a microwave safe bowl. Heat in the microwave in 30-second intervals, stirring each time. Heat for a total of 1 minute and stir until smooth.
Step 2: Pour in the Irish cream and vanilla. Whisk until mixture is smooth and consistent throughout.
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.
Step 3: Transfer the fudge mixture into the prepared pan and chill in the fridge for 2 hours.
Step 4: Lift it out with the parchment paper and cut it into 2-inch squares to serve.
Recipe Tips for making Bailey’s Irish Cream Fudge
- If desired, you can melt the chocolate in a medium saucepan over low heat. We just like to use the microwave because it’s easier than the stove top.
- 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.
- Use parchment paper instead of wax paper – warm fudge can sometimes stick to wax paper.
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 Baileys 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
If you try this Bailey’s Fudge or any other recipe on my website, please please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
- 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.