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Bailey’s Irish Cream Fudge

Bailey’s Irish Cream fudge is silky, chocolatey, and luxurious without being overly sweet. Every square feels like a blend of chocolate truffle and creamy liqueur.
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Prep Time 15 minutes
Chillling Time 4 hours
Total Time 4 hours 15 minutes
Servings 15 squares(MIN)

Ingredients
  

  • 2 cups semi-sweet chocolate chips or chopped chocolate
  • 1 cup white chocolate chips
  • 1 cup sweetened condensed milk
  • 4 tablespoons unsalted butter
  • ½ cup Bailey’s Irish Cream liqueur
  • 1 teaspoon vanilla extract
  • Pinch of fine salt
  • Optional toppings
  • Shaved dark chocolate
  • Cocoa powder dusting
  • Chocolate-covered espresso bean crumbs
  • Finely chopped toasted hazelnuts or pecans
  • Ingredient Substitutions
  • Alcohol-free version: ½ cup heavy cream + ½ teaspoon instant espresso or coffee extract
  • Sugar-free variation: sugar-free white chocolate + sugar-free condensed milk alternative
  • More intense chocolate: replace half the semi-sweet with 70–85% dark chocolate
  • Coconut twist: add ¼ teaspoon coconut extract and sprinkle toasted coconut on top

Instructions
 

  • Prep an 8x8-inch pan by lining it with parchment paper, leaving some overhang for lifting later.
  • Melt the chocolates, butter, and sweetened condensed milk using a double-boiler over gentle simmering water. Stir constantly until everything becomes glossy and smooth. If the mixture feels grainy, remove from heat and stir firmly to bring it back together.
  • Remove from heat and stir in Bailey’s Irish Cream, vanilla, and salt. Mix until fully combined and thick.
  • Pour into the prepared pan and spread evenly. Add toppings if desired.
  • Refrigerate for at least 4 hours, ideally overnight so it sets firmly.
  • Lift out of the pan and slice into squares using a sharp knife, wiping the blade between cuts.

Notes

Do not add Bailey’s while the chocolate is still very hot—heat causes separation.
Microwave in very short bursts if using a microwave; white chocolate burns easily.
For clean edges, chill overnight and slice with a warm knife.
Keep toppings finely chopped so cutting stays smooth.