Chocolate Fudge is a terrific invention – and this Bailey’s Fudge Recipe ups the ante with a healthy dose of Bailey’s Irish Cream splashed into the mix.
Whether you want to end a dinner party on a high note, add something special to your Christmas recipe repertoire, feel like indulging in a bit of self-care or want to treat someone with an edible gift, Bailey’s Fudge is the perfect choice.
This 4-ingredient treat uses condensed milk – making it much easier to make than the traditional fudge-making methods.
And it’s absolutely, amazingly delicious. A luxurious mix of chocolate and Bailey’s in a rich, smooth fudge.
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Ingredient notes
Bailey’s Irish Cream is the signature ingredient here. There are other (and cheaper) Irish Cream liqueurs out there. Check out Aldi – I think they stock a reasonable alternative.
If, like me, you’re a fan of Bailey’s on ice every now and again, you might already have a bottle in the fridge. And you might also like to check out my Bailey’s Tiramisu or Choc Ripple Cake with Bailey’s.
The other ingredients are condensed milk, butter and chocolate.
See recipe card for ingredient quantities.
Variation ideas
- You can replace the Bailey’s with another cream liqueur
- I prefer and suggest a mix of milk and dark chocolate for this recipe. But you can also use all milk or all dark chocolate. You could even try a white chocolate version for Bailey’s White Chocolate Fudge.
How to make Baileys Fudge
Start by preparing a slice tin (27 x 17cm approx) – grease it and line with baking paper, leaving excess on the sides to lift out fudge once set (see image 1).
Next, place all ingredients in a saucepan and place over low heat (see image 2). Stir with a wooden spoon until all the butter has dissolved and the ingredients are combined and smooth (see images 3 and 4).
Continue to cook over low heat for another 10 to 15 minutes. The mixture should turn from smooth and glossy to a little darker and thicker (see image 5). Continue cooking and stirring until the mixture becomes thick enough that you can see the bottom of the saucepan briefly as you stir the mixture (see image 6).
Pour the mixture straight into the prepared slice tin (see image 7). Allow to cool to room temperature and then place in the fridge to set for at least 4-5 hours.
Once set, lift fudge from the tin and use a sharp knife to cut into small squares (see image 8).
Tips
This is a more straightforward way of making fudge compared to old-fashioned fudge recipes, and if you follow the step-by-step instructions above you should find success. However, keep these things in mind:
- Make sure you maintain a low heat to avoid burning the fudge. Once it’s burnt, it’s burnt!
- If your fudge doesn’t set properly in the fridge, it’s likely you didn’t cook it enough. You can rescue it! Simply put it back in the saucepan and heat gently until it’s soft again. Then cook over low heat again and follow the steps above.
Storage
Bailey’s Fudge is best kept in the fridge and should last a few weeks in an airtight container.
Yes, you can freeze it to enjoy later, too. Wrap well and store for up to a few months. Allow to thaw overnight in fridge before enjoying.
Other tiny treats
Want more bite-sized party starters?
Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling’s recipes are being made, shared and loved all around the world! – Libby x)
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Bailey’s Fudge
Bailey’s Irish Cream meets chocolate-y goodness in this easy and creamy fudge recipe.
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Instructions
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Grease the slice tin and line with baking paper, leaving excess on the sides to lift out fudge once set.
-
Place all ingredients in a saucepan and place over low heat. Stir until all the butter has dissolved and the ingredients are combined and smooth.
-
Continue to cook over low heat for another 10 to 15 minutes. The mixture should turn from smooth and glossy to a little darker and thicker. Continue cooking and stirring until the mixture becomes thick enough that you can see the bottom of the saucepan briefly as you stir the mixture.
-
Pour straight into the prepared slice tin. Allow to cool to room temperature and then place in the fridge to set for at least 4-5 hours.
-
Once set, lift fudge from the tin and use a sharp knife to cut into small squares.
Notes
Freezing: You can freeze it to enjoy later. Wrap well and store for up to a few months. Allow to thaw overnight in fridge before enjoying.
Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
Tips:
- Make sure you maintain a low heat to avoid burning the fudge. Once it’s burnt, it’s burnt!
- If your fudge doesn’t set properly in the fridge, it’s likely you didn’t cook it enough. You can rescue it! Simply put it back in the saucepan and heat gently until it’s soft again. Then cook over low heat again and follow the steps above.
Nutrition
Calories: 129kcalCarbohydrates: 13gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 9mgSodium: 31mgPotassium: 96mgFiber: 1gSugar: 11gVitamin A: 91IUVitamin C: 0.3mgCalcium: 34mgIron: 1mg
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