Baileys Irish cream fudge recipe - Helen's Fuss Free Flavours (2024)

Rich, melting, Baileys Irish cream fudge is one of those little luxuries that is so easy to make that you can indulge any time you like.

Baileys fudge

The best fudge is smooth, creamy and melt in the mouth – just like a really good Irish cream liqueur. Put the two together and you get this wonderfully luxurious Baileys Irish cream fudge.

See also

• Baileys bread and butter pudding, an indulgent spin on a traditional favourite
• Simply delicious, this Baileys ice cream is an easy way to indulge your loved ones
• For a dessert that’s sure to impress, try this chocolate and Baileys ice cream bombe

With smooth cream (and condensed milk), irresistible chocolate and just a hint of your favourite malt whiskey, there’s a whole indulgent evening wrapped up in these little cubes. Enjoy them when you are putting your feet up for some ‘me time’ or serve them with coffee after dinner to spoil your friends.

There’s no need to boil sugar for this easy Baileys fudge recipe but I do find that it is better made on the stove top rather than the microwave. Microwaves work well for many of my chocolate fudge recipes but adding a liquid makes a difference, so use a saucepan for this one.

Why make Irish cream fudge?

• a lovely little luxury

• easy to make

• just three ingredients

• an impressive end to a dinner party

• makes a great gift

Irish cream fudge ingredients

• Condensed milk – half a standard 397g can, as I like to make a modest batch, though you can double the recipe

• Chocolate – I like a mixture of dark and milk but you can use what you like and have to hand

• Irish cream liqueur – or your favourite cream liqueur

Easy condensed milk fudge

Condensed milk fudge can be stored, but the texture is better when it is fresh, soft and melt-in-the-mouth smooth. I like to make smaller batches and make it more frequently to enjoy that silky texture at its best.

My fudge recipes use half a can of condensed milk, which produces 18–24 squares. This is plenty for two of us over a week, and if I made more I fear we would overindulge!

If you want to use the rest of the condensed milk immediately, you could try ano churn ice creamor make a different fudge. I like to freeze it for next time.

Fuss Free Tip

You canfreeze leftover condensed milk, but take care to store it in a watertight containeror make sure you keep it upright.

Because condensed milk does not freeze solid it will make an awful mess of your freezer if you allow it to escape.

How to make Baileys fudge – step by step

Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this perfectly every time.

Scroll down for the recipe card with quantities and more tips at the bottom of the page.

Step One – Before you start, prepare a tray to set the fudge. A plastic takeaway tray (4x6) is good for this. They last well and can go through the dishwasher many times. Coat a flexible tray with cake release spray or a light touch of neutral oil. For a rigid pan, line with baking paper.

Once the tray is prepared, put the condensed milk and the chocolate in a saucepan and set on a very gentle heat to warm through.

Step Two – As the chocolate starts to melt, stir to combine with the condensed milk. Keep the heat very low and continue stirring until you have a dense mix with no big pieces of unmelted chocolate.

You should be able to remove the pan from the heat and finish melting the chocolate in the residual heat of the mixture.

You may find the mixture seems slightly grainy at times but don’t worry – adding the Baileys will sort it out.

Step Three – Once you have got rid of all the lumps, and with the pan off the heat, add the Baileys. Beat in until you have a smooth, glossy fudge mixture.

See Also

Sourdough Biscuits - The Best Sourdough Discard Recipe!Gravy Recipe without Drippings with many variations - A Gouda LifeTrader Joe's Pancake Bread Copycat RecipeSoft and Fluffy Sweet Marbled Bread Recipe (Easy to Make!)

Step Four – Transfer the fudge mixture to the tray and smooth out. Leave it to cool and transfer to the fridge to set overnight.

Step Five – Once the fudge has set, remove it from the tray, either by lifting the baking paper or by giving the base a sharp rap. A flexible mould can be flexed. If you have difficulty getting the fudge out of a soft mould, put it in the freezer for an hour and try again.

Cut your Baileys Irish cream fudge into bite sized cubes and enjoy.

Serving suggestion

Serve at room temperature. Makes a lovely after-dinner treat.

Variations

• Use your favourite cream liqueur, whether it is one of the Baileys versions with extra flavourings, or one based on a different spirit.

• Add a shake of sprinkles to decorate the fudge at step 4 gently pushing them into the mix.

Storage

Fridge – This Baileys fudge stores well in the fridge for about a week in an airtight box.

Hints and tips

• Heat gently over the lowest heat on the stove top. I use a diffuser to keep the heat low. Alternatively, you can put your ingredients in a jug in an open slow cooker on warm, using it as a bain marie.

• Any graininess should beat out when you add the Baileys to the mixture.

FAQs

More fudge recipes

• Nutella fudge – a chocolate hazelnut treat that’s easy to make

• Easy coffee fudge – serve with coffee for an after-dinner treat

• Peanut butter fudge – sweet, salt and moreish

• For more ideas, explore my all my best easy fudge recipes