A simple Irish cream fudge made with everyone’s favorite liqueur. All you need are four ingredients to make a smooth chocolate fudge with hints of Bailey’s Irish Cream.

Bailey’s Irish Cream liqueur is one of my favorite drinks. It’s so versatile.

You can put it into cocktails, martinis, and coffees. In fact, we have quite a few recipes that feature this tasty liqueur.

We even have a Irish Cream flavored whipped topping. For today’s recipe we’re sharing our Baileys fudge.

Using only a few ingredients, you can create a chocolate fudge that’s sure to please. Shall we get started?

How to make Irish cream fudge?

First, start by lining an 8×8-inch dish with parchment paper. You can use a 9×9-inch if needed.

One good way to make sure the paper stays in place, when the fudge is added, is to butter the pan first. Once it’s lined, set the dish aside.

Chocolate chips and other ingredients melting in a large pan.

Next, grab a large saucepan and place it over low heat. To the pan, add the chocolate chips, Irish cream liqueur, and sweetened condensed milk.

Stir everything to combine. It should only take about 5 to 7 minutes for the chocolate to fully melt.

But, you’ll want to keep stirring the whole time to keep the chips from sticking and burning. The mixture will be thick and have a glossy appearance.

Add the vanilla extract and stir until well combined.

The ingredients have melted and mixed in the large saucepan.

Then, once the ingredients have mixed, pour the hot fudge into the prepared pan.

Now, use a rubber spatula to transfer the fudge and smooth it out. The next step is the hardest one of the recipe.

The fudge has been transferred to a prepared casserole dish.

Afterward, place the Baileys fudge into your fridge to set for 3 to 4 hours.

Last, once it’s set, cut the candy into 36 individual pieces for serving. It can be stored in a sealed container on your counter (or in your fridge) for up to 5 days.

The fudge has been cut into thirty-six pieces for serving.

Tips for Success:

Prep all of the ingredients ahead of time. This recipe moves quickly and you don’t want to move away from the pan for a second once the fudges starts to cook.
Make sure you cook the ingredients over low heat and stir constantly. Don’t rush this part! Trying to cook the fudge over a higher heat may cause the chocolate to burn and the fudge may not set.
Make sure to use the proper amounts. We use two (12 ounce) bags of semi-sweet chocolate chips, one (14 ounce) can of sweetened condensed milk, 2/3 cup of Bailey’s Irish Cream liqueur and 1 teaspoon of pure vanilla extract.
Do not measure the chocolate chips or sweetened condensed milk with a measuring cup. These ingredients are poured directly from the bags and can. Their measurements are listed by weight not by volume.
The Bailey’s Irish Cream is measured in a glass measuring cup.
The fudge should be the consistency of thick, chocolate frosting when it’s ready to be transferred to the dish. Think Duncan Hines or Betty Crocker frosting in a container or tub, only thicker.
We recommend name brand chocolate chips for this Irish cream fudge. A couple of our favorites are Ghiradelli and Nestle Toll House.
This fudge sets softer than chocolate fudge made using marshmallow creme and a candy thermometer for temperature accuracy. However, it’s not nearly as soft as our Key Lime Fudge. It still sets enough to for clean slices and easy gift giving.

Multiple pieces of irish cream fudge on a decorative plate.

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