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
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
Thank you for all your delicious recipes. I’ve made lots and my (your) cheesecakes are always in demand. I have 8 x 50g bars of dark chocolate and wondered if I used these but more than the 600 in this fudge recipe would that be possible.
Thank you.
Did this with half milk and half 70% dark. Sprinkled some white choc chips over the top before it set. (patted them down a little to make sure they stuck).
It’s come out so well I am fighting my other half off it as some is for gifts!
I made this yesterday and it’s been in the fridge overnight but has still not set.
Any suggestions?
This is likely due to the chocolate used – what brand did you use? You can melt it down, and add more to help it set. Or freeze it for a firmer structure x
Can I do this in a slow cooker. I’ve seen a lot of slow cooker recipes for Bailey’s fudge.
Hi Jane, would this recipe work with white chocolate instead of dark? Thanks!
I would say potentially not in the same way – due to the added liquid, it wouldn’t marry well with white chocolate as white chocolate has much less cocoa content (sometimes none at all) compared to dark chocolate. You would need to use alot more white chocolate so it would be quite expensive to make! x
Can you use cointreau with this recipe it’s such a hit with my family and friends wondering if you can use different liquors.
We love this, thank you for the recipe. Can it be frozen?
Yes, it can!
Hello I just made this using 70% dark choc as the recipe states but it looks really dark in colour and not at all like yours? I made it a couple of years ago and I’m sure then it was a mixture of plain and milk chocolate?
The fudge photographed is purely dark chocolate – chocolate can vary in colour depending on brand and also photos are taken in a bright kitchen with a nice camera, so may purely look different based on lighting in a kitchen. x
I made this today, following the recipe exactly. I even bought a new tin so I’d have the same size as you used. What I’ve ended up with is a lovely dark chocolate fudge without the slightest hint of the taste of Bailey’s 😂 My husband said to put it more but I was scared it wouldn’t set. An odd sort of problem to have lol. But an easy recipe to follow and the fudge is delicious even without the kick from the Bailey’s
I will say with something like this, it’s a bit of a personal taste thing – also, it depends on the dark chocolate as some have stronger flavours. Some people review the recipe to say it’s too strong in Baileys (I don’t think thats possible, more baileys the better!) but sorry it wasn’t strong enough for you. If you added more it may likely make it not set. xx
How long does this keep for? And does it need to be kept in the fridge?
2-3 weeks
This fudge looks amazing!
Could I use other liquors in this recipe?
Can you use a different liqueur in this recipe?, was thinking of possible tia Maria. Would obviously need to keep it the same volume of liqueur
I made this yesterday and it tastes amazing. So thank you for the recipe.
Nobody in the house likes dark chocolate so I did the milk chocolate version.
I used 800g as suggested in the recipe. Left it the fridge overnight.
It was set but seemed quite soft still.
Also, it seemed very chocolaty, so I was wondering if I reduced the chocolate amount, what issues there may be and would it still work?
Hiya! Unfortunately if you lower the amount of chocolate, it won’t set properly (as it’s a condensed milk fudge). Hope this helps! x
Hi, I used 70% dark chocolate and my mixture seemed to split. I melt the chocolate and condensed milk in a pot in low heat but it went thick and gritty and not like melted chocolate. I continued to mix hoping it would sort itself out and added the baileys, although while beating a greasy liquid stared to appear which I assume was it splitting? What caused this? I put in fridge but got white butter like substance on top. Also I was wondering if I make again can I use Tia Maria instead of baileys? Thank you
Hiya! The grittiness makes it sound as though the chocolate burnt in the pan, and then the greasiness does sound as though it split unfortunately! x
Hi, just wondering if the baileys could be replaced with foodie flavours irish cream for this fudge? If so, does it change the amount of other ingredients required in the recipe?
Thanks in advance!
Hey Jane,
Thank you for your recipes, I have tried many and I love them.
I have a question for tehe fudge, what kind of condensed milk to you use? I’m from Germany and I’m not sure if your condensed milk is the same as the one available here. There is sweetened and und unsweetened.
Many Thanks
Hiya! I use sweetened tinned condensed milk! Hope this helps! x
Hi, any idea what I did wrong??! I used good quality 70% dark chocolate and normal condensed milk but it melted into a stiff, grainy lump😩 An expensive disaster!!
Hiya! Add it back into a pan with a little whole milk and melt it together again, it should be fine! Hope this helps! x
I made this today and the same happened to me? Really grainy and thick. But when I added the baileys and put my electric hand mixer in there it loosened up and went to the right texture. Panick over, thank goodness. Did you bin yours?
I’m puzzled why there is icing sugar in one recipe but not in the other? What difference does the icing sugar make to the fudge? Is the 600g of dark chocolate (only) the newer updated recipe?
Does 600g of dark chocolate and not using any milk chocolate give a firmer texture?
Hiya! Dark chocolate will always give a firmer texture, the old version is still an option, the newer version is simply an updated version! Hope this helps! x
I followed the recipe and it’s now been in over night and is still really soft?
Hiya! This may mean that your cocoa content in your chocolate was too low. Hope this helps! x