With only four ingredients, this Baileys fudge is rich, creamy, and incredibly simple to make—ideal for gifting or satisfying a sweet craving.
Made this last night to celebrate St. Patrick’s Day. They’re addicting!
– Meredith
If you love Baileys desserts, this fudge joins favorites like Baileys truffles, Baileys ice cream, and Baileys red velvet cupcakes. Traditional fudge is beloved for its dense, creamy texture. Although making fudge can seem daunting, this version keeps the process straightforward—no candy thermometer required—so it’s a great recipe for beginners.
Why You Will Love This Fudge
- Few ingredients – This Baileys Irish Cream fudge needs just four main ingredients (plus an optional pinch of salt).
- Easy and reliable – There’s no complex candy-making required: melt the chocolate with the sweetened condensed milk, stir in the remaining ingredients, and chill until set.
- Great for gifts – Properly stored, the fudge keeps well at room temperature for up to a few weeks, making it a thoughtful homemade present.
Ingredient Notes
- Chocolate chips – Use good-quality dark, semi‑sweet, or milk chocolate chips or chunks. Mixing varieties can add depth.
- Sweetened condensed milk – This gives the fudge its creamy sweetness and smooth texture.
- Baileys Irish Cream – The liqueur adds richness and its distinctive flavor; try different Baileys flavors for variations if desired.
- Vanilla extract – A little vanilla enhances the chocolate and Baileys notes.
- Salt (optional) – A pinch of sea salt balances the sweetness and brightens the overall flavor.
How to Make Baileys Fudge
Full ingredient amounts and step-by-step instructions are in the recipe card below.
Step 1: Combine the chocolate and sweetened condensed milk in a large microwave-safe bowl. Heat in 30-second intervals, stirring after each, until the chocolate is fully melted and smooth.
Step 2: Stir in the Baileys, vanilla extract, and a pinch of salt if using, until evenly combined.
Step 3: Pour the mixture into a lined 8 x 8-inch pan and smooth the top.
Step 4: Refrigerate for at least 4 hours or overnight for best texture, then cut into squares.
Recipe FAQs
Yes. While original Baileys is classic, flavored varieties like salted caramel or chocolate cherry work well and change the profile of the fudge.
Absolutely—stir in about ½ cup of chopped nuts such as walnuts, pecans, or hazelnuts for crunch.
Graininess usually means the chocolate wasn’t fully melted. Return the bowl to the microwave for another short interval and stir until smooth, or melt using a double boiler.
Keep fudge in an airtight container in a cool, dry place or in the refrigerator. Layer pieces between parchment to prevent sticking. At room temperature it can keep for a couple of weeks; refrigeration extends freshness.
Yes. Wrap pieces tightly in plastic wrap or foil, place in an airtight container or freezer bag, and thaw in the refrigerator before serving.
Pro Tips / Recipe Notes
- Line the pan with parchment so the fudge lifts out easily once set.
- Heat chocolate and condensed milk in short intervals (30 seconds) and stir thoroughly between each to avoid overheating and ensure a smooth texture.
- Chill for at least 4 hours, preferably overnight, to let flavors develop and the fudge firm up.
- Let the fudge sit a few minutes at room temperature before slicing for cleaner cuts. Use a sharp knife dipped in hot water and wiped dry between slices.
Similar Recommended Recipes
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Maple Walnut Fudge
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Nutella Biscuits
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Biscoff Truffles
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Candied Pecans
If you’ve tried this Baileys fudge or any recipe from Chisel & Fork, please share how it turned out in the comments below.
Baileys Fudge
Ryan Beck
Ingredients
- 4 cups dark chocolate chips
- 1 cup sweetened condensed milk
- ½ cup Baileys Irish Cream
- 1 ½ teaspoon vanilla extract
- pinch of sea salt (optional)
Instructions
- Line an 8 x 8-inch pan with overlapping parchment paper.
- Add the chocolate and sweetened condensed milk to a large microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the chocolate is melted and smooth.
- Stir in the Baileys, vanilla extract, and salt if using.
- Pour into the prepared pan and spread evenly. Refrigerate for at least 4 hours or overnight, then cut into squares.
Notes
- Line the pan for easy removal once set.
- Melt chocolate and condensed milk in 30-second intervals, stirring between each to avoid overheating.
- Chill for at least 4 hours, preferably overnight, for the best texture and flavor.
- Let pieces sit a few minutes at room temperature before slicing for cleaner cuts. Wipe a hot, sharp knife between slices.
Nutrition
Calories: 102 kcal
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