Name: Bailey’s Irish Cream Fudge
Prep time: 10 min
Total time: 3 h 10 min
Cuisine: American
Ingredients: 3 cups semi-sweet or dark chocolate chips; 1 (14 oz) can sweetened condensed milk; 1/4 cup unsalted butter; 1/4 cup Irish cream-flavored coffee creamer or Irish cream syrup; 1 tsp vanilla extract; 1/4 tsp salt; Optional: chopped nuts; Optional: chocolate shavings; Optional: sea salt flakes; Optional: white chocolate swirl for topping

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Bailey’s Irish Cream Fudge is a rich, velvety, and indulgent treat that brings together the warmth of chocolate with smooth, creamy flavor. This fudge melts in my mouth with every bite and always feels like a little bit of luxury, especially during the holidays or for gifting. It’s a no-fuss recipe that tastes like something straight from a fancy chocolatier.

Why You’ll Love This Recipe

I love this recipe because it’s simple, quick, and makes an elegant homemade treat with minimal effort. The creamy flavor adds a luxurious twist, and the texture is smooth, dense, and perfectly rich. It’s a great dessert to make ahead, and it holds up well for sharing, gifting, or keeping in the fridge for those late-night chocolate cravings. Bailey’s Irish Cream Fudge

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Semi-sweet or dark chocolate chips
Sweetened condensed milk
Unsalted butter
Irish cream-flavored coffee creamer or Irish cream syrup
Vanilla extract
Salt
Optional: chopped nuts, chocolate shavings, sea salt flakes, or white chocolate swirl for topping

Directions

I line an 8×8-inch baking pan with parchment paper or foil, leaving some overhang for easy removal.
In a saucepan over low heat, I combine the chocolate chips, sweetened condensed milk, and butter, stirring constantly until smooth and melted.
I remove it from the heat and stir in the Irish cream flavoring, vanilla extract, and a pinch of salt.
I pour the fudge into the prepared pan, smoothing the top with a spatula.
I sprinkle any optional toppings at this stage—sea salt, nuts, or a swirl of melted white chocolate.
I refrigerate for at least 3 hours (or until firm), then lift it out of the pan and cut into small squares.

Servings and timing

This recipe makes about 36 bite-sized squares. It takes 10 minutes to prep and melt everything, plus 3 hours to chill, so I usually make it the night before or in the morning for an evening dessert.

Variations

Sometimes I mix in chopped toasted walnuts or pecans for crunch. I’ve also added espresso powder for a mocha twist or used flavored chocolate chips like mint or white chocolate. For a sweeter version, I use milk chocolate instead of dark.

Storage/reheating

I store the fudge in an airtight container in the fridge for up to 2 weeks. It also freezes beautifully—I wrap pieces in parchment paper and store them in a freezer-safe container for up to 2 months. I let them come to room temperature before serving. I don’t reheat fudge—it’s best cold or at room temp. Bailey’s Irish Cream Fudge

FAQs

Can I use milk chocolate instead?

Yes, but I find that semi-sweet or dark chocolate balances the sweetness better. Milk chocolate makes it extra sweet and creamy.

Can I make this without any flavoring?

Yes, it becomes a classic chocolate fudge. I sometimes add extra vanilla or a bit of espresso powder to enhance the chocolate flavor.

How do I keep the fudge from being too soft?

I use the full amount of chocolate and chill it thoroughly. If I add more flavoring, I slightly reduce the butter or add extra chocolate to help it set.

Do I have to use a double boiler?

No, I melt everything gently in a saucepan over low heat, stirring constantly. As long as the chocolate doesn’t scorch, there’s no need for a double boiler.

Can I make it ahead?

Definitely. I usually make it a day or two in advance—it sets up perfectly and the flavor only gets better.

Conclusion

Bailey’s Irish Cream Fudge is the perfect treat when I want something rich, easy, and undeniably indulgent. It’s a great dessert to make ahead, to gift during the holidays, or to enjoy all to myself. The creamy chocolate flavor is pure magic in every bite—and once I make it, it’s hard to stop at just one square.