Baileys Irish Cream Fudge
This Baileys Irish Cream Fudge is a rich, no-bake chocolate treat made on the stovetop with sweetened condensed milk, butter, and Irish cream. Ultra-creamy, a little boozy, and perfect for Christmas trays, St. Patrick’s Day, or gifting.
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.
Notes
This is an adults-only dessert, as the Baileys is not fully cooked and some alcohol remains.
Variations: For Mocha Baileys Fudge, add 1–2 teaspoons instant espresso powder with the chocolate. For Salted Caramel Baileys Fudge, swirl 1/4 cup thick caramel sauce over the top before chilling and finish with flaky sea salt. For White Chocolate Irish Cream Fudge, swap half of the semi-sweet chocolate for white chocolate chips and reduce Baileys to 1/4 cup. For Nutty Irish Cream Fudge, fold 1/2 cup toasted chopped nuts into the fudge before spreading in the pan. For Mint Chocolate Baileys Fudge, add 1/4 teaspoon peppermint extract and top with crushed candy canes. For an extra boozy batch, increase Baileys to 1/2 cup and add 2–4 extra tablespoons of chocolate chips so the fudge still sets firmly.
Storage tips: Keep fudge in an airtight container. At room temperature (cool kitchen), it keeps up to 2 days. In the fridge, up to 1 week—let it sit at room temperature 10–15 minutes before serving for a creamier texture. To freeze, first freeze the pieces on a baking sheet, then transfer to a freezer-safe container or bag; thaw in the refrigerator overnight, then bring to room temperature before serving.
Recipe notes: Use mid-range or high-quality chocolate chips for the best texture and shine. Melt the chocolate slowly over low heat to avoid graininess. Flavor improves after resting overnight, and an 8×8 pan will give thicker, traditional fudge pieces (a 9×9 pan yields slightly thinner fudge). Cut small pieces—about 1-inch squares are ideal for a rich, boozy fudge.
Nutrition
Calories: 130kcal
Love this recipe?Follow us at @thenandnowspace for more