When you're craving a sweet treat with a little boozy kick, try my easy 4-ingredient Baileys fudge recipe. The combination of chocolate and Bailey's Irish Cream is just heavenly.
I don't know about you, but rich, creamy, satisfying desserts are always a big, resounding yes from me. My relationship with chocolate is no joke. Seriously. Browse around this website, look in the Desserts category...chocolate orange cake, chocolate fudge, chocolate cake in a mug, mint chocolate cheesecake, and even Irish coffee chocolate mousse (hint: that has Baileys in it too!)...the list goes on and on, and on. And then throw some Baileys into the mix, and yessiree bob, I'm there!
If you've never made homemade fudge before, rest assured that it's one of the easiest desserts you'll ever make, whether you're looking for an easy chocolate fudge, old fashioned peanut butter fudge, or this Baileys fudge.
They're all made using the same simple technique, just the ingredients are different. And the best part is that the hands-on time is only about 10 minutes!
Keep this recipe in mind for the holidays..it makes a great gift that you can whip up in just a few minutes!
🧾 Ingredients
- Semi-sweet and milk chocolate chips
- Baileys Irish Cream liqueur
- Sweetened condensed milk
- Vanilla extract
See the recipe card below for full list of ingredients and their measurements.
⭐ Notes
- Chocolate - I used a combination of semi-sweet and milk chocolate chips in my recipe because I personally like the combination of the two. If you prefer to use just semi-sweet, or milk, or even dark chocolate, however, please do that! It's all about making this recipe your own and your favorite.
- Baileys Irish Cream liqueur - If you'd like to make a non-alcoholic version of this Baileys fudge, just replace the Baileys with Irish-cream-flavored coffee creamer.
🥣 How to make Baileys chocolate fudge
Although there is no baking involved in this recipe, you'll want to have a baking pan ready to pour the fudge into. Either a 9 x 9" or 13 x 9" pan will work just fine, just keep in mind that the fudge in the 13 x 9" pan won't be as thick. Just line it with parchment paper. Okay, now set that aside for a moment and let's make the fudge!
Add all ingredients to a medium saucepan over low heat. After about a minute or so, give it a stir. You'll notice that the chocolate is starting to melt.
Continue stirring and folding, stirring and folding, making sure that you get the bottom and edges of the pot.
Slowly but surely, over the next 10 minutes or so, the mixture will start to thicken up. Keep stirring and folding until it looks beautifully smooth and glossy.
Pour the warm fudge into your lined baking dish and use a rubber spatula to spread it out to the edges in an even layer.
Refrigerate for at least 2 hours before cutting into squares. Enjoy!
🧺 Storage
This Baileys fudge will stay good on the countertop in an airtight container for up to 2 weeks. In the fridge it will last for at least a month, and in the freezer for up to three months!
After taste testing repeatedly (what we won't do for you guys, I tell ya!), we found that fudge at room temperature tastes best, with a soft, silky texture.
Do you have a sweet tooth like me? Check out a few more of our delicious recipes:
- Easy Chocolate Fudge
- Old Fashioned Peanut Butter Fudge
- Irish Coffee Chocolate Mousse
- Chocolate Cake in a Mug
- Edible Brownie Batter
- Fudgy Nutella Brownies with Salted Caramel Sauce
- 3-Ingredient Homemade Peanut Butter Cups
- Coffee Bean Cookies
Did you make my Baileys Fudge? Let us know in the comments below!
📝 Recipe
Easy 4-Ingredient Baileys Fudge
Ingredients
- 3 cups semi-sweet chocolate chips
- 1 cup milk chocolate chips
- ½ cup Baileys Irish Cream
- 14 oz can sweetened condensed milk
- 1 teaspoon vanilla extract
Instructions
- Line a 9 x 9" or 13 x 9" baking pan with parchment paper and set aside.
- Add all ingredients to a medium saucepan over low heat.
- After about a minute or so, give it a stir. You'll notice that the chocolate is starting to melt.
- Continue stirring and folding, stirring and folding, making sure that you get the bottom and edges of the pot.
- Slowly but surely, over the next 10 minutes or so, the mixture will start to thicken up. Keep stirring and folding until it looks beautifully smooth and glossy.
- Pour the warm fudge into your lined baking dish and use a rubber spatula to spread it out to the edges in an even layer.
- Refrigerate for at least 2 hours before cutting into squares. Enjoy!
Notes
- Chocolate - I used a combination of semi-sweet and milk chocolate chips in my recipe because I personally like the combination of the two. If you prefer to use just one type, however, please do that! It's all about making this recipe your own and your favorite.
- Baileys Irish Cream liqueur - If you'd like to make a non-alcoholic version of this fudge, just replace the Baileys with Irish cream flavored coffee creamer.
- Storage: Fudge will stay good on the countertop in an airtight container for up to 2 weeks. In the fridge it will last for at least a month, and in the freezer for up to three months!After taste testing repeatedly (what we won't do for you guys, I tell ya!), we found that fudge at room temperature tastes best. It has a soft silky texture on the outside, with a firmer middle...the perfect combination!
- Suggestion: If you enjoy this fudge, you're gonna love our easy chocolate fudge and old fashioned peanut butter fudge!
EILEEN A MCCARTHY
I tried something similar to the recipe where I did 2 cups semi sweet chocolate and 2 cups milk chocolate and still taste good. Maybe next time I'll try dark chocolate. 🙂