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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Hi!
I used the recipe with condensed milk and 800g of milk chocolate. As soon as I mix the melted chocolate and condensed milk together though it goes really thick (it’s hard to even stir) and it starts to separate as well. I’m not sure where I’m going wrong?
Hiiya! I usually meet them together, rather than adding the chocolate already melted, this may be why! Hope this helps! x
Can i ask how long do you leave on stove so you leave to simmer
Hiya! You only need to melt for this recipe, not simmer so don’t worry! Hope this helps! x
My fudge tastes delicious but the top has set with a creamy bloom on it… can I reheat it and add water to fix it once it has set in the fridge or should I just shave the top layer off!!
Hiya! This sounds like your mixture is separated, you can try remelting if you wish but it will still be tasty like this! Enjoy! x
I made this last week but with icing sugar and it was incredible – now that ingredient has disappeared from the recipe??
Just wondered why? I’ve made a 2nd batch without the sugar and it’s a lot softer…..?
I want to make the Baileys Fudge , but I am a bit confused on the recipe… on the notes you say to add icing sugar but not in the recipe list.
And what sort of chocolate? Is half milk and half dark best?
Delicious, easy recipe! I made this Baileys fudge last night and it took about 15 minutes and it turned out brilliantly – heat on low (I melted the chocolate with the condensed milk at 2 on an induction hob that goes up to 9) and take it off the heat when the chocolate is almost melted. I used a mix of good quality 70% and 85% dark and Cadurys dairy milk and it set perfectly! 🙂
Hi, to make just a chocolate fudge would you just leave out the baileys and is it possible to make it more milk chocolate than dark chocolate. Thanks
Hiya! Id recommend using my crunchie fudge recipe and leaving out the crunchie! Hope this helps! x
Hi Jane, made these this afterno on for my dad’s 65th birthday and so far so good in terms of setting, just out of curiosity, as mint Bailey’s is no longer available 😔 could I add a few drops of mint essence?
Hiya! Yes absolutely. Hope this helps! x
Made this last year for little gifts and got asked for it again this year 😊 can I ask if you’ve tried using different alcohol, tempted to try Cointreau instead of baileys?
Do you need to cover the fudge in the fridge?
Hi, I have checked and I don’t think this has been asked yet,
I have never made fudge before but want to try this. Does the mixture stay on the heat the whole time or do you remove it when you add the Bailey’s and icing sugar?
Also, says it serves 50 people, does that mean makes 50 squares or 50 servings of so many pieces?
Thank you, I love your recipes and how helpful you are!
Hiya! So by this, I mean leave the mixture in the pan, ut turn the heat off! & this means it makes 50 pieces. Hope this helps! Enjoy! x
Made it exactly as recipe and it was PERFECT! Been begged this year to make it again for Christmas from everyone. This is the recipe with the most baileys content that I’ve found, very important factor.
Hi Jane! Does the dark chocolate need to be a certain percent cocoa or can it just be any? And are there any brands to avoid from like the comments above about it coming out sticky? xx
Hiya! Yes, you need to use 70% or drakes for the best results! Hope this helps x
Hi Jane and team I was wondering if I could make this with white chocolate. If so how would the recipe differ? I made it before with milk chocolate and it was a hit xx thank you x
Hi Jane can This be turn into a white chocolate baileys fudge? If so how would the recipe change. ? Thanks.
Hi, I was also wondering this. What chocolate would you use if using golden blond liqueur instead of baileys? Thanks
Can you freeze this fudge at all?
Yes you can!
I tried to make this for Christmas Day treats and oh what a disaster!! It just wouldn’t set! I used milk & dark chocolate, condensed milk, icing sugar and baileys and it just turned into a big block of chocolate – not fudge like at all!! I put it in the fridge for over 24 hours, then tried the freezer but it still melted when I tried to cut – now going to save it all for a cake topping coz it’s just inedible as anything else but I’m gutted.
How strange – did you use light condensed milk? That can often be a cause. But also, what brand of chocolates did you use?