Bailey’s Fudge!
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Easy Baileys fudge – perfect for Christmas!
Baileys fudge!
So its officially ONE WEEK UNTIL CHRISTMAS! Like I am buzzing. Honestly, I am far too excited. I’m moving into my new house today, so I thought something like a delicious recipe would be the perfect thing to have, but to be honest… it was eaten ages ago.
However, I’ve made several batches since, and there is some in my fridge waiting to go to the new house for Christmas. Honestly, I wonder why I haven’t shared this sooner. There have been oodles and oodles of requests for this recipe for SO LONG but I thought as a last minute Christmas idea, it would be perfect.
It’s something that takes minutes to make, and then a few hours to set, but it means you can make it ahead so easily. It’s one of those things that you can munch on if you’re craving something sweet, or put it out on the dessert table, or give to people as presents.
Chocolate
I used slightly more chocolate in this recipe in comparison to most of my fudge recipes, but thats because of the added liquid of the Baileys. I used quite a lot of Baileys, so it kind of needs it to set perfectly, but it’s worth it. I used dark chocolate as it works best, but see notes below on how to change this.
When using the dark chocolate, it MUST BE 70% cocoa content. I use supermarket own chocolate as it’s much cheaper, and tend to stay away from brands such as Lindt as I find they melt much wetter and have a more liquid texture.
There is a chance to use milk chocolate, but you need to use at least 800g worth, and again, stay away from branded chocolate. It may still set slightly soft, but you can set it in the fridge to make it firmer.
Baileys
I know Baileys is always a hit around Christmas as my no-bake Baileys cheesecake and Baileys cupcakes recipes for example go a little crazy, and even my Baileys cake which I didn’t post that long ago has down well! I simply adore it.
One thing a lot of people said at my work was that they’re not massive baileys fans, but they still liked this fudge. I’m not sure why, but something about Baileys being in fudge made it acceptable and delicious, so I was super happy with that!
Ingredients
- 397 g condensed milk (one tin)
- 600 g dark chocolate (see notes below)
- 125 ml Baileys
Instructions
- Line a tin with parchment paper – I use a 9" square tin as it makes a nice depth of fudge!
- Put the condensed milk and dark chocolate into a heavy based saucepan – melt on a low heat, stiring often so that the chocolate doesn’t catch on the bottom and burn and so that all the ingredients mix together well.
- Or melt the chocolate together carefully in the microwave/double boiler, and then add in the condensed milk and mix well until smooth.
- Once melted, tip in the baileys and combine well with a bit of beating.
- Pour into the tin and smooth over the mixture. Store in the fridge for at least 5-6 hours (or preferably overnight) to set!
- Once set – remove from the tin and cut into the squares – I cut my tray into small squares of fudge! Return to the fridge for another couple of hours to finish setting if its still a little soft– ENJOY!
Notes
- Updated recipe December 2021
- Original recipe
- 397g condensed milk, 300g milk chocolate, 300g dark chocolate, 75g icing sugar, 125ml baileys
- Add the condensed milk, two chocolates to a pan and melt together. Off the heat, add the baileys and mix until smooth. Then, add the icing sugar and beat again.
- Alternatively, add the icing sugar in with the condensed milk at the beginning if you are worried about icing sugar lumps.
- This recipe will last better in the fridge for up to 2-3 weeks if it manages to last that long – you can also easily half or double the recipe, the setting times will just change slightly!
- I used the regular Baileys, but you could use the chocolate Baileys, salted caramel, pumpkin spice flavours etc, or any other Irish liqueur!
- When baking with dark chocolate, you should use 70%+ cocoa content chocolate.
- If you want to make this with purely milk chocolate, you should use 800g.
ENJOY!
Find my other Sweets and Christmas Recipes on my Recipes Page!
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J x
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Can you use white chocolate for this?
Because of the baileys, the mix may split with white chocolate – you will also need to use probably at least 1kg of white chocolate! x
Just wondered can you freeze it to split the mix and save 1/2 for another time? X
Yep!!
Hi Jane, would I use cooking chocolate or regular eating chocolate for this recipe? Would it make much of a difference if I used either? Thank you! xx
I tend to use cooking or supermarket own plain chocolate. I wouldn’t recommend many branded eating chocolates! x
Hi i cannot find a & x 10 brownie tin anywhere! Would 7 x 11 or 10 x 6 work?
For a no-bake like this, either will work! The larger tin will just make them a smidge thinner, and the other a smidge taller!
Made this last week and it’s absolutely delicious. Keeps really well in the fridge. Massive hits with the in-laws😁 Thanks so much 😁
So glad it was a hit! x
Would this work with honey Jack Daniels?
Probably not quite the same – you would need to use only max 50ml whiskey (75ml at a push) as baileys is a cream liqueur it works differently!
Has anyone asking if you can use whisky instead actually tried it? And if so did it work and how much did you use?
Is the recipe 600 gr. of chocolate total. Or 300gr. Any certain brand of chocolate you prefer?
It’s 600g total as it says. 300g of each. I use supermarket own!
Hi, how long would it last out of the fridge, I was thinking about 1 week? Even though it probably won’t last that long 😂
If you definitely wanted it to last out of the fridge, I would add in probably another 100g of Dark Chocolate – as sometimes this recipe can come out for people a little soft depending on what chocolate they use, but with more chocolate it should be fine! I personally keep it in the fridge x
Can you use evaporated milk ans not condensed?
No, definitely not!
Do you have to heat the recipe to a certain heat?
No, just enough to melt it – it’s condensed milk fudge so it’s not a boil with a thermometer type!
Thank you.
Love your recipes have recently made the Terry’s choc orange fudge and was a massive hit. Do you think this recipe would work with white choc?
Probably for this one, no. Due to the added liquid, you would probably need nearer 1kg of white chocolate to get a solid set!
It might be that it got a smidge too hot. Did you use the right quantities of dark and milk? If you use a chocolate such as cadburys it can make it a lil’ soft, or just milk, for example, can make it softer as well. Chuck it in the freezer for a bit and it’ll be fine!
We have just made this and it is delicious, not too much Bailey. Great fun licking the saucepan out! Thanks, Jane!
I have just finished making a batch, threw some lovely Christmassy sprinkles on top, and it is now in the fridge to set. I just wanted to pop a comment on for other people trying the recipe. I found that towards the middle of melting the chocolate and condensed milk, the mixture seemed to split. Not wanting to throw away such a lot of chocolate I continued to melt together and with a bit of time it all came back together smooth as silk! So if anybody else finds themselves in a similar situation, just give it a few more minutes and it will be fine. Not sure if it was because I used cheap chocolate (I used Aldi’s 30p blocks), but didn’t want anybody to rush to throw the mixture away if it splits!
Thanks for leaving this comment. Its my first time making fudge and mine started splitting towards the end of melting too but seemed to fix itself when I added the Baileys X’D I’d have probably panicked and binned it if I hadnt seen your comment first! Setting in the fridge now. Fingers crossed it comes out ok! Tasted good off the spoon 😀
I love mixing milk and dark chocolate too. I find it gives the best of both worlds – the softness and smoothness of the milk chocolate with the strong chocolate flavour from the dark.
I tried to make this recipe with red velvet Bailey’s but didn’t have any dark chocolate so used all milk chocolate. Suprise suprise it ended up too sticky and not firm enough!
However, I then rolled into balls, coated in icing sugar and placed in the freezer for a few hours. Omg! I cannot leave them alone, they are amazing!
Will try to make again using the correct chocolate ratios, but if it takes a few attempts to get the right consistency I will be more than happy 😂
Hey! Yes, the dark chocolate is definitely the best for this one, but the fudge truffles sound amazing!! 😍