Baileys Irish Cream Fudge Recipe
If you’re craving a rich, grown-up chocolate treat that’s no-bake, ridiculously easy, and perfect for gifting, this Baileys Irish Cream Fudge Recipe is about to become your new holiday tradition.
I’ve been making chocolate fudge for years, but this version—laced with smooth Baileys Irish Cream, silky, and just a tiny bit boozy—has become the first thing my friends ask for when December rolls around. It’s a creamy fudge that fits right into Christmas fudge platters, St. Patrick’s Day parties, or frankly, any Friday night when you’re in the mood for a sweet treat that feels a little special. You get all that deep, rich chocolate fudge flavor, plus the gentle warmth of Irish cream liquor in every bite.
Why You’ll Love This Baileys Irish Cream Fudge Recipe
Let me explain why this one earns a permanent spot in your dessert rotation:
- No oven needed – This is true no bake fudge; everything happens on the stovetop and in the fridge.
- Crazy easy, even for beginners – If you can stir a pot, you can make this homemade fudge.
- Luxuriously creamy texture – The combination of sweetened condensed milk, butter, and Irish cream gives you ultra-smooth, creamy fudge.
- Perfect for the holidays (and beyond) – Think Christmas fudge, New Year’s dessert, St. Patrick’s Day, or gift boxes for neighbors and coworkers.
- Make-ahead friendly – It keeps beautifully, so you can make it days ahead of your party or potluck.
- Customizable flavor – Use classic Baileys Irish, or swap in flavored Irish cream for fun twists.
- Great for gifting – Wrap the squares in pretty boxes or tins and you’ve got a lovely, grown-up party dessert to share.
- Small, satisfying servings – A little goes a long way, which is great when you’re juggling a whole table of holiday treats.
Ingredients
Here’s exactly what you’ll need to make this Baileys Irish Cream Fudge Recipe. I’ve added a few notes from my own kitchen testing to help you get it just right.
- 3 cups (about 540 g) semi-sweet chocolate chips
Use a good-quality brand like Ghirardelli or Guittard for smoother, richer chocolate fudge. - 1 can (14 oz / 396 g) sweetened condensed milk
Make sure it’s sweetened condensed milk, not evaporated milk—they’re not the same. - 1/4 cup (4 Tbsp / 57 g) unsalted butter, cut into pieces
Butter adds richness and helps the fudge set with a velvety texture. - 1/3 cup (80 ml) Baileys Irish Cream (classic Baileys Irish or your favorite Irish cream brand)
This is the star—gives that signature Irish cream fudge flavor. - 1 teaspoon pure vanilla extract
Rounds out the chocolate and liquor flavors. - 1/4 teaspoon fine sea salt
Just enough to balance the sweetness and deepen the chocolate flavor. - Optional toppings (pick one or mix and match):
- 1/4 cup mini chocolate chips
- 1/4 cup finely chopped toasted nuts (hazelnuts, almonds, or pecans)
- A light sprinkle of flaky sea salt
- Festive sprinkles for holiday fudge
If you’re wondering, yes, you can use milk chocolate chips—but the fudge will be much sweeter and a little softer. I usually stick with semi-sweet or a mix of semi-sweet and dark chocolate for a rich chocolate fudge that doesn’t taste like pure sugar.
Step-by-Step Directions
You know what? This recipe looks fancy but it’s actually very forgiving. Just take your time with low heat and gentle stirring.
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Prepare your pan
Line an 8×8-inch (20×20 cm) square baking pan with parchment paper, leaving extra overhang on two sides to create “handles.” Lightly grease the parchment with a bit of butter or nonstick spray.- This makes it easy to lift out the dessert fudge later and slice cleaner squares.
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Melt the chocolate, butter, and condensed milk
In a medium, heavy-bottomed saucepan, add the chocolate chips, sweetened condensed milk, and butter.
Set over low heat and stir constantly with a silicone spatula or wooden spoon.- Keep the heat low—if the chocolate overheats, it can seize and turn grainy.
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Stir until completely smooth
Continue stirring until the mixture is fully melted, shiny, and thick. You shouldn’t see any streaks of unmelted chocolate.- This usually takes about 5–7 minutes on low heat.
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Remove from heat and add Baileys Irish Cream
Take the pan off the heat and let it sit for about 1 minute. Then pour in the Baileys Irish Cream, vanilla extract, and salt.
Stir well until everything is fully combined and the mixture looks glossy again.- The fudge will loosen slightly when you add the liquor—just keep stirring until it comes back together.
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Pour and smooth the fudge
Quickly pour the warm Irish cream fudge mixture into your prepared pan. Use your spatula to spread it evenly into the corners and smooth the top.- If it’s very thick, gently tap the pan on the counter a few times to help it settle.
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Add toppings (if using)
While the fudge is still soft, sprinkle on mini chocolate chips, chopped nuts, flaky sea salt, or festive sprinkles.
Press them very lightly so they stick without sinking too deep. -
Chill until firm
Transfer the pan to the refrigerator and chill for at least 2–3 hours, or until the fudge is firm enough to slice.- For the cleanest slices, chill for 4 hours or even overnight. This also helps the flavors blend and mellow.
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Slice and serve
Use the parchment “handles” to lift the set fudge out of the pan and onto a cutting board.
With a sharp knife, cut into 1-inch squares (or smaller, since this is rich chocolate fudge).- Wipe the knife with a warm, damp cloth between cuts for neat edges.
Now you’ve got a full pan of creamy, boozy, homemade Baileys fudge—ready for gift boxes, dessert trays, or a late-night nibble when the house quiets down.
Servings & Timing
- Yield: About 36 small squares (or 25 larger squares)
- Prep Time: 15 minutes
- Chill Time: 2–4 hours
- Total Time: About 2 hours 15 minutes to 4 hours 15 minutes, including chilling
If you’re planning this for a party dessert table, I’d make it the day before. That way it’s completely set, sliceable, and one less thing on your to-do list.
Easy Variations and Flavor Twists
Once you’ve made the base Baileys Irish Cream Fudge Recipe, it’s fun to play a little. Here are some simple, reader-friendly variations:
- Mocha Baileys Fudge – Stir in 1–2 teaspoons instant espresso powder with the chocolate for a coffeehouse-style liquor fudge.
- Salted Caramel Baileys Fudge – Swirl 1/4 cup thick caramel sauce on top before chilling, then sprinkle with flaky sea salt.
- White Chocolate Irish Cream Fudge – Swap half the semi-sweet chocolate for white chocolate chips and reduce the Baileys to 1/4 cup for a sweeter, lighter twist.
- Nutty Irish Cream Fudge – Fold 1/2 cup chopped toasted hazelnuts, pecans, or walnuts into the fudge before spreading in the pan.
- Mint Chocolate Baileys Fudge – Add 1/4 teaspoon peppermint extract and top with crushed candy canes for holiday fudge that looks and tastes festive.
- Extra Boozy Batch (for adults only) – Increase Baileys to 1/2 cup and add 2–4 extra tablespoons of chocolate chips to help the fudge set a bit firmer.
Storage, Freezing & Make-Ahead Tips
One reason this recipe is so popular in my house around the holidays is that it works beautifully ahead of time.
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Room temperature:
If your kitchen is cool, you can keep the fudge in an airtight container at room temperature for up to 2 days. Keep layers separated with parchment or wax paper so they don’t stick. -
Refrigerator:
For the best texture and longer storage, keep Baileys fudge in the fridge for up to 1 week.- Let the fudge sit at room temp for about 10–15 minutes before serving so it softens slightly and tastes creamier.
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Freezer:
Yes, this holiday fudge freezes well.- Place cut pieces on a baking sheet to freeze individually, then transfer to a freezer bag or sealed container.
- Freeze for up to 2 months.
- Thaw in the fridge overnight, then bring to room temperature before serving for the best flavor.
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Make-ahead tip:
If you’re planning goodie tins or party platters, make the fudge 3–4 days ahead and store it in the fridge. Add it to your Christmas cookie or dessert plates the morning of your event.
Recipe Notes From My Kitchen
I’ve tested this Baileys Irish Cream fudge recipe more times than I probably should admit—my neighbors never complain, though.
A few things I’ve learned:
- Chocolate quality matters. Cheap chocolate chips can give you a waxy, dull fudge. A mid-range brand from the grocery store makes a noticeable difference.
- Don’t rush the melting. Low and slow heat keeps your chocolate fudge smooth and creamy. High heat can burn or cause graininess.
- Flavor improves overnight. The Irish cream, vanilla, and chocolate really marry together as it rests. Day-two fudge tastes even better.
- Size of the pan changes thickness. An 8×8 pan gives thicker, more traditional fudge squares. A 9×9 pan will give slightly thinner pieces but a bit more yield.
- This is an alcoholic dessert. The Baileys isn’t cooked for very long, so some alcohol remains. Keep it away from kids and anyone avoiding alcohol.
If you’re balancing a big dessert spread—cookies, pie, maybe a trifle—keep the squares small. People like having just a little bite of rich fudge between all the other treats.
FAQs About Baileys Irish Cream Fudge
Does the alcohol cook out of Baileys in this fudge?
Not completely. The fudge mixture is only briefly heated with the liquor, so you should treat this as an adults-only dessert fudge.
Can I make this recipe without alcohol?
Yes. Replace the Baileys Irish Cream with heavy cream plus 1 teaspoon vanilla and 1–2 teaspoons instant coffee or cocoa powder for extra flavor.
Why didn’t my fudge set properly?
Usually it’s from too much liquid (extra Baileys or thinner chocolate) or not enough chilling time. Chill it longer, or place it in the freezer for 30–60 minutes to help it firm up.
Can I use dark chocolate instead of semi-sweet?
You can. The fudge will be less sweet and a bit more intense, which many adults love. If it tastes too bitter, drizzle with caramel or top with a light sprinkle of powdered sugar.
How small should I cut the fudge?
I recommend 1-inch squares—this is a rich chocolate fudge, so small pieces are perfect, especially for party platters.
Is this recipe gluten-free?
Most brands of Baileys and chocolate chips are gluten-free, but always check labels to be sure. If needed, use certified gluten-free chocolate and liquor.
Can I double the recipe?
Yes. Use a 9×13-inch pan and keep the same proportions. The chill time might be a bit longer because the layer is thicker.
How long can I leave the fudge out on a dessert table?
About 2–3 hours is fine for texture and food safety, especially in a cooler room. After that, return leftovers to the fridge.
Final Thoughts
This Baileys Irish Cream Fudge Recipe is one of those easy fudge recipes that looks fancy, tastes luxurious, and still fits into a busy season—no oven, minimal dishes, and a big payoff in flavor. It’s creamy, rich, just boozy enough, and makes a beautiful addition to any holiday fudge plate or sweet treat tray.
If you try this Baileys fudge, I’d love to hear how it turns out for you—tell me your variations, who you shared it with, or whether it made it into your Christmas tins or party dessert platters. And if you’re in the mood for more no-bake desserts, take a look around the blog for my chocolate truffles and festive bark recipes next.
Baileys Irish Cream Fudge
Ingredients
- 3 cups semi-sweet chocolate chips about 540 g; use good-quality chips such as Ghirardelli or Guittard
- 14 oz sweetened condensed milk one can (about 396 g); do not substitute evaporated milk
- 4 tablespoons unsalted butter about 57 g; cut into pieces
- 1/3 cup Baileys Irish Cream or your favorite Irish cream liqueur
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 1/4 cup mini chocolate chips optional topping
- 1/4 cup finely chopped toasted nuts such as hazelnuts, almonds, or pecans; optional topping
- flaky sea salt light sprinkle, optional topping
- festive sprinkles optional topping, especially for holidays
Instructions
- Line an 8×8-inch (20×20 cm) square baking pan with parchment paper, leaving an overhang on two sides to create handles. Lightly grease the parchment with butter or nonstick spray to make removing and slicing the fudge easier.
- In a medium, heavy-bottomed saucepan, add the semi-sweet chocolate chips, sweetened condensed milk, and butter pieces. Set the pan over low heat.
- Stir constantly with a silicone spatula or wooden spoon as the mixture warms. Keep the heat low to prevent the chocolate from scorching or seizing. Continue stirring for about 5–7 minutes, until the mixture is fully melted, thick, shiny, and completely smooth with no streaks of unmelted chocolate.
- Remove the saucepan from the heat and let it sit for about 1 minute. Pour in the Baileys Irish Cream, vanilla extract, and fine sea salt. Stir well until everything is fully combined and the fudge mixture looks glossy again. It may loosen slightly when you add the liqueur; keep stirring until it thickens back up and looks uniform.
- Quickly scrape the warm fudge mixture into the prepared baking pan. Use the spatula to spread it evenly into the corners and smooth the top. If it seems very thick, gently tap the pan on the counter a few times to help the fudge settle and release air bubbles.
- While the fudge is still soft, sprinkle mini chocolate chips, chopped toasted nuts, flaky sea salt, and/or festive sprinkles evenly over the surface. Press the toppings very lightly so they adhere without sinking too deeply into the fudge.
- Transfer the pan to the refrigerator and chill for at least 2–3 hours, or until the fudge is firm enough to slice. For the cleanest slices and best flavor, chill for 4 hours or overnight to allow the fudge to fully set and the flavors to meld.
- Once firm, use the parchment handles to lift the fudge slab out of the pan and onto a cutting board. With a sharp knife, cut into about 1-inch squares (or smaller, since the fudge is quite rich). Wipe the knife with a warm, damp cloth between cuts for neat, clean edges.
- Serve the Baileys Irish Cream fudge as part of a dessert tray, gift box, or as an indulgent treat. Store leftovers in an airtight container at room temperature for up to 2 days (if your kitchen is cool) or in the refrigerator for up to 1 week. For longer storage, freeze for up to 2 months, separating layers with parchment.
