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Baileys Irish Cream Fudge Recipe
This Baileys Irish Cream Fudge Recipe makes the creamiest, no-bake chocolate fudge with a cozy boozy twist that tastes like holiday cheer in every bite.
Meet Your New Favorite Holiday Fudge
If you love rich chocolate fudge and Baileys Irish Cream, this recipe is going to feel like it was made just for you. It’s a simple no-bake fudge that combines smooth semi-sweet chocolate, sweetened condensed milk, and a generous splash of Baileys Irish Cream for a silky, melt-in-your-mouth treat. Think classic chocolate fudge, but dressed up for a Christmas party in a sparkly sweater.
I’m a 50-year-old mom, grandma-in-training, and long-time holiday-baker, and I can tell you—this is the dessert fudge that always disappears first from the tray. I first started making this Irish cream fudge for a cookie and candy exchange at my husband’s office. The “grown-ups only” plate was supposed to be off-limits to the kids… let’s just say the adults cleared it out before the kids even got a chance to peek.
This Baileys fudge is especially lovely around Christmas and New Year’s, but honestly, it works any time you want a festive fudge or party dessert. Since it’s a no bake fudge and so easy to mix together, it’s perfect for last-minute entertaining, dessert gift boxes, or a sweet treat for a quiet movie night at home.
Is it healthy? Well, it’s fudge—so we’re talking “healthy for the soul.” But you can make it a little more thoughtful with high-quality chocolate, real butter, and a controlled portion (if you can stop at just one square). And because it’s rich chocolate fudge with real flavor from Baileys Irish Cream, a small piece is usually enough to satisfy that sweet tooth.
Let’s walk through everything you need to make this creamy holiday fudge at home, stress-free.
Why You’ll Love This Baileys Irish Cream Fudge Recipe
- No oven needed – This is a completely no-bake fudge, perfect when you don’t want to turn on the oven.
- Ready to chill in about 10 minutes – Quick prep, then the fridge does the rest of the work.
- Super creamy texture – The combo of sweetened condensed milk, butter, and irish cream creates a silky, truffle-like fudge.
- Perfect for holidays and parties – Ideal as Christmas fudge, New Year’s dessert, or a classy liquor fudge for adults.
- Easy fudge recipe for beginners – No candy thermometer, no complicated stages, just melt, stir, and pour.
- Customizable flavor – You can tweak the irish cream, add nuts, swirl in caramel, or sprinkle sea salt.
- Great for gifting – Package squares in small tins or boxes; homemade fudge always feels special and thoughtful.
- Make-ahead friendly – This dessert fudge keeps well in the fridge, so you can make it days before your gathering.
- Small-batch or big-batch friendly – Double it for a crowd or keep it petite for a little household treat.
Ingredients for Baileys Irish Cream Fudge
Here’s everything you’ll need for this Baileys Irish Cream Fudge Recipe. I’ll give you some notes and simple substitutions too.
For the fudge:
-
3 cups (about 540 g) semi-sweet chocolate chips
- Use a good brand like Ghirardelli or Guittard if you can; better chocolate = better fudge. Dark chocolate chips also work if you like a deeper chocolate flavor.
-
1 can (14 oz / 396 g) sweetened condensed milk
- This is what gives you that creamy fudge texture without messing with sugar temperatures. Don’t swap it for evaporated milk; they’re not the same.
-
1/4 cup (56 g) unsalted butter, cut into pieces
- Butter adds richness and helps the fudge set with a smooth finish. If you only have salted butter, just reduce the added salt slightly.
-
1/3 cup (80 ml) Baileys Irish Cream (or your favorite irish cream liqueur)
- Classic Baileys Irish gives the best flavor, but any good irish cream works. You can go up to 1/2 cup for stronger liquor fudge, though the texture will be a bit softer.
-
1 teaspoon pure vanilla extract
- Rounds out the chocolate and irish cream flavor.
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1/4 teaspoon fine sea salt
- A little salt keeps it from tasting flat and helps balance the sweet.
Optional add-ins and toppings:
- 1/2 cup chopped toasted walnuts or pecans – For a bit of crunch and nuttiness.
- Flaky sea salt – Sprinkle on top for a salted chocolate fudge finish.
- Mini chocolate chips or chocolate shavings – For a pretty topping and extra chocolate.
- Cocoa powder or crushed chocolate cookies – To dust the top or sides once the fudge is cut.
Pan prep:
- 8-inch (20 cm) square baking pan (a 9-inch pan works too; fudge will be slightly thinner)
- Parchment paper – Makes it so much easier to lift out the fudge and slice cleanly.
- Nonstick spray or a tiny bit of butter – To help the parchment stick to the pan and keep the corners neat.
Step-by-Step Directions
You’ll see how easy this homemade fudge really is. You don’t need candy-making experience—just a saucepan, a spatula, and a little patience while it chills.
1. Prepare your pan.
Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides like little “handles.” Lightly spray the parchment with nonstick spray or butter it very lightly. This step helps your Baileys fudge lift out easily and keeps the edges neat.
2. Melt the chocolate, butter, and condensed milk.
In a medium, heavy-bottomed saucepan, add the chocolate chips, sweetened condensed milk, and butter. Set the pan over low heat. Stir frequently with a heat-safe spatula or wooden spoon while everything melts together.
You want gentle heat—if the chocolate gets too hot, it can seize or turn grainy. If you see it melting too fast, pull the pan halfway off the burner and keep stirring.
3. Stir until smooth and glossy.
Keep stirring until the mixture is fully melted, smooth, and thick. There should be no visible chocolate chips. This usually takes about 5–7 minutes over low heat. If you’re unsure, turn off the heat and keep stirring; residual heat in the pan will finish the job.
4. Add the Baileys and vanilla off the heat.
Remove the pan from the burner. Let it sit for about 1 minute to cool just slightly—you don’t want the irish cream to burn off too much. Stir in the Baileys Irish Cream, vanilla, and salt until fully combined.
The mixture will look shiny and a bit looser at first; keep stirring until it thickens again and looks like glossy chocolate frosting.
5. Fold in any mix-ins.
If you’re adding nuts, mini chips, or other mix-ins, fold them in now. Work somewhat quickly so the fudge doesn’t start setting in the pan—this is a no bake fudge, but it does firm up as it cools.
6. Pour and smooth the fudge.
Scrape the fudge mixture into your prepared pan. Use your spatula to spread it into an even layer, pushing it into the corners. If you like, tap the pan firmly on the counter a few times to remove any trapped air bubbles and help it settle.
7. Add toppings (optional).
While the fudge is still soft on top, sprinkle flaky sea salt, extra chocolate chips, or chocolate shavings over the surface. Press gently with the back of a spoon so they stick. This gives your irish cream fudge a lovely bakery-style finish.
8. Chill until firm.
Cover the pan loosely with plastic wrap or foil (try not to press it onto the surface if you want a smooth top). Refrigerate for at least 2 hours, or until the fudge is firm enough to cut. For super clean squares, I like to chill mine 3–4 hours or even overnight.
9. Slice into squares.
Use the parchment “handles” to lift the fudge out of the pan and onto a cutting board. With a sharp knife, cut into small squares—about 1 to 1.5 inches each. Wipe the knife with a warm, damp cloth between cuts for the neatest edges.
10. Serve and enjoy.
Arrange your Baileys Irish Cream Fudge on a pretty plate or tuck the squares into candy boxes or tins. Serve slightly chilled or at cool room temperature. The texture should be creamy, rich, and just a little bit decadent.
Servings & Timing
- Yield: About 36 small squares of fudge (depending on how generously you slice)
- Prep Time: 10–15 minutes
- Chill Time: 2–4 hours
- Total Time: About 2 hours 15 minutes to 4 hours 15 minutes, largely hands-off
This makes a great small-batch party dessert. For a big gathering or holiday tray, you can double the recipe and use a 9×13-inch pan.
Easy Variations and Flavor Twists
One of my favorite things about this Baileys Irish Cream Fudge Recipe is how flexible it is. You can change the mood of the fudge with a couple of simple tweaks.
- Mocha Irish Cream Fudge – Use half semi-sweet and half dark chocolate chips, and stir in 1–2 teaspoons instant espresso powder with the melted mixture.
- White Chocolate Baileys Fudge – Swap the chocolate chips for white chocolate chips, keep the Baileys, and add a pinch more salt to balance the sweetness.
- Salted Caramel Irish Cream Fudge – Swirl 1/3 cup room-temperature caramel sauce into the top of the fudge before chilling, then sprinkle with flaky sea salt.
- Nutty Baileys Fudge – Fold in 1/2–3/4 cup chopped toasted pecans, almonds, or hazelnuts for a crunchy bite.
- Peppermint Holiday Fudge – Add 1/2 teaspoon peppermint extract and sprinkle the top with crushed candy canes—perfect as Christmas fudge.
- Extra Boozy Fudge – Increase the Baileys to 1/2 cup and reduce the sweetened condensed milk by a couple of tablespoons; chill overnight so it sets nicely.
If you’re serving a mixed crowd, you can make one pan with Baileys and one pan as a simple non-alcoholic chocolate fudge by using heavy cream instead of irish cream.
Storage & Reheating (Well, “Softening”)
Fudge doesn’t really get reheated like leftovers, but storing it well makes all the difference.
How to store:
- Place fudge squares in an airtight container, layering with parchment or wax paper to keep them from sticking together.
- Store in the refrigerator for the best texture since this is a liquor fudge made with irish cream.
Shelf life:
- In the fridge, your Baileys Irish Cream Fudge will keep for up to 2 weeks.
- In the freezer, it can last about 2–3 months if wrapped well and kept airtight.
Freezing tips:
- Freeze the whole slab (uncut) wrapped in parchment and then in foil, or freeze cut squares in a single layer on a tray before transferring them to a container.
- Thaw in the fridge overnight, still wrapped, so condensation forms on the wrapping instead of the fudge.
Serving from the fridge or freezer:
- From the fridge: Let the fudge sit at room temperature for 10–15 minutes so it softens slightly and tastes creamier.
- From the freezer: Thaw in the fridge, then bring to room temp for 15–20 minutes before serving.
This makes it a fantastic make-ahead holiday fudge—perfect when you’re juggling appetizers, main dishes, and everything else at once.
Notes from My Kitchen (And What I Learned)
- Use low heat and patience. Every time I’ve tried to rush the melting step, the chocolate has fought back. Gentle heat gives that smooth, creamy texture that makes homemade fudge feel special.
- Baileys flavor vs. firmness. More Baileys Irish Cream means stronger flavor but slightly softer fudge. If you like a firmer, more “sliceable” fudge, stick to 1/3 cup and use high-quality chocolate chips.
- Good chocolate really matters. Because this is such a simple recipe, the chocolate is front and center. I’ve made it with budget chips and with better ones, and the difference is real. The rich chocolate fudge flavor shines when the chocolate is decent.
- Don’t skip the salt. Even a tiny 1/4 teaspoon makes the fudge taste more complex and less cloying. If you love sweet-salty, add flaky sea salt on top too.
- Let it fully chill. It’s tempting to cut into the fudge early—believe me, I know—but giving it several hours in the fridge makes slicing cleaner and the texture more set.
- Perfect for gift boxes. I like to put squares in mini paper candy cups, arrange them in small tins, and tuck a little note saying “contains alcohol” if it’s going to a party or mixed-age gathering.
You know what? This is one of those recipes that looks fancy but feels very forgiving. If it’s a little softer, it’s more like truffle fudge; if it’s firmer, it’s classic creamy fudge. Either way, nobody complains.
FAQs About Baileys Irish Cream Fudge
1. Can I make this fudge without alcohol?
Yes. Replace the Baileys Irish Cream with heavy cream plus 1 teaspoon extra vanilla, and you’ll have a delicious non-alcoholic chocolate fudge.
2. Does the alcohol cook out of the fudge?
Not completely. Because the Baileys is stirred in off the heat, some alcohol remains, which is why this is an adults-only dessert fudge.
3. My fudge turned grainy—what happened?
Grainy texture usually means the chocolate got too hot or scorched. Next time, melt over low heat, stir often, and remove from heat as soon as it’s smooth.
4. Can I use milk chocolate instead of semi-sweet?
You can, but the fudge will be sweeter and may set a bit softer. If you switch to milk chocolate, you may want to reduce the sweetened condensed milk very slightly or add a pinch more salt.
5. How do I cut neat squares without making a mess?
Chill the fudge fully, use a sharp knife, and wipe the blade with a warm, damp cloth between cuts. You can also warm the knife slightly by running it under hot water and drying it well.
6. Can I double this Baileys Irish Cream Fudge Recipe?
Yes. Double all ingredients and use a 9×13-inch pan. The fudge may need a bit longer in the fridge to set because the layer is thicker.
7. Do I have to refrigerate Baileys fudge?
Because this fudge contains irish cream liqueur, I strongly recommend keeping it in the fridge, especially if you’re making it as Christmas fudge and your kitchen is warm from holiday cooking.
8. Can I make this ahead for a holiday party?
Absolutely. This is a perfect make-ahead dessert. Make it up to 3–5 days in advance, keep it well covered in the fridge, and cut it the day you serve.
Conclusion: A Sweet, Festive Treat Worth Repeating
This Baileys Irish Cream Fudge Recipe gives you everything you want in a holiday fudge: rich chocolate flavor, creamy texture, and that little whisper of irish cream that makes it feel extra grown-up and festive. It’s easy enough for a busy weeknight, yet special enough for Christmas, New Year’s, or any celebration where a sweet treat is welcome.
I’d love for you to try this Baileys fudge, share it with your favorite people, and let me know how it goes. Leave a comment with your favorite variation—peppermint, nutty, extra boozy—and if you enjoy this, you might also like exploring more no-bake desserts or holiday treats on my site.
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
- 1/4 cup unsalted butter about 56 g, cut into pieces
- 1/3 cup Baileys Irish Cream or another Irish cream liqueur; up to 1/2 cup for stronger flavor (fudge will be softer)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 1/2 cup chopped toasted walnuts or pecans optional, for mix-in
- flaky sea salt optional, for sprinkling on top
- mini chocolate chips or chocolate shavings optional, for topping
- cocoa powder or crushed chocolate cookies optional, for dusting cut fudge
- 1 8-inch (20 cm) square baking pan or 9-inch pan for slightly thinner fudge
- parchment paper for lining pan
- nonstick spray or butter to lightly grease parchment
Instructions
- Line an 8-inch (20 cm) square baking pan with parchment paper, leaving an overhang on two sides to create handles. Lightly spray the parchment with nonstick spray or butter it very lightly to make it easy to lift out the fudge and keep the edges neat.1 8-inch (20 cm) square baking pan, parchment paper, nonstick spray or butter
- In a medium, heavy-bottomed saucepan, combine the semi-sweet chocolate chips, sweetened condensed milk, and butter. Set over low heat and stir frequently with a heat-safe spatula or wooden spoon until the mixture begins to melt. Keep the heat gentle so the chocolate does not scorch or seize; if it seems to be melting too quickly, pull the pan partially off the burner and continue stirring.3 cups semi-sweet chocolate chips, 14 oz sweetened condensed milk, 1/4 cup unsalted butter
- Continue cooking over low heat, stirring constantly, until the mixture is fully melted, thick, and smooth with no visible chocolate chips remaining, about 5–7 minutes. Turn off the heat and keep stirring for a bit; the residual heat in the pan will finish melting any last bits.3 cups semi-sweet chocolate chips, 14 oz sweetened condensed milk, 1/4 cup unsalted butter
- Remove the saucepan from the burner and let it sit for about 1 minute to cool slightly. Stir in the Baileys Irish Cream, vanilla extract, and fine sea salt until fully combined. The mixture will loosen and look extra shiny at first; keep stirring until it thickens again to a texture similar to glossy chocolate frosting.1/3 cup Baileys Irish Cream, 1 teaspoon pure vanilla extract, 1/4 teaspoon fine sea salt
- If using chopped toasted nuts, mini chocolate chips, or other mix-ins, fold them into the warm fudge mixture now, working fairly quickly so the fudge does not start to set in the pan.1/2 cup chopped toasted walnuts or pecans, mini chocolate chips or chocolate shavings
- Scrape the fudge mixture into the prepared pan. Use a spatula to spread it into an even layer, pushing it into the corners. Tap the pan firmly on the counter a few times to remove any trapped air bubbles and help the surface level out.1 8-inch (20 cm) square baking pan, parchment paper
- While the top of the fudge is still soft, sprinkle with flaky sea salt, extra mini chocolate chips, or chocolate shavings, if desired. Press gently with the back of a spoon so the toppings adhere.flaky sea salt, mini chocolate chips or chocolate shavings
- Cover the pan loosely with plastic wrap or foil, avoiding direct contact with the surface if you want a perfectly smooth top. Refrigerate for at least 2 hours, or 3–4 hours (or overnight) for very clean slices, until the fudge is firm enough to cut.
- Use the parchment handles to lift the chilled fudge out of the pan and onto a cutting board. With a sharp knife, cut into small squares about 1 to 1.5 inches each, wiping the blade with a warm, damp cloth between cuts for the neatest edges.
- Arrange the Baileys Irish Cream fudge squares on a serving plate or pack them into candy boxes or tins. Serve slightly chilled or at cool room temperature. Store leftovers in an airtight container in the refrigerator for up to 2 weeks, layering parchment or wax paper between pieces to prevent sticking.
