Okay, so it might be out of the budget to give a bottle of Irish Cream to all my friends this year – but I can definitely buy one bottle and whip up countless batches of this Bailey’s Irish Cream No-Cook Fudge!
Irish Cream Fudge Recipe
This easy no-cook fudge recipe is creamy, melt-in-your-mouth decadence with a smooth Irish Cream flavor and no harsh alcohol burn.
The white chocolate and Bailey’s Irish Cream combines together to make a delicious dessert that is perfect for entertaining or gift-giving.
There’s a very small amount of alcohol in each piece (only 1/4 cup of Bailey’s in the whole batch and I cut mine into 15-18 squares) so not only is it affordable to make multiple batches for gift-giving, you also don’t have to worry about over-indulging.
This Irish Cream fudge is a great way to enjoy Bailey’s without having a drink – perfect for parties or nights when you want something special but don’t want to imbibe.
Or… you can always double-down and pair the fudge with my Bailey’s Coffee a la Mode or Bailey’s dessert cocktail! I’ve melted this fudge into a hot cup of coffee for a delicious coffee cocktail that is creamy, smooth and has just the right amount of Bailey’s flavor.
If you wanted to make a non-alcoholic version of this recipe, you could swap in Bailey’s Coffee Creamer in place of the Irish Cream.
You can also adapt this recipe with other creamy alcohols – Horchata fudge or Tequila Rose fudge, anyone?
I often order my liquor from Drizly because they have a quick delivery time (sometimes within 40 minutes) and no expensive mark-ups. Purchasing from them supports local retailers, too. They have a great variety of Irish Cream Whiskeys to choose from.
More Boozy Desserts You’ll Love
- Irish Whiskey Bread Pudding with Bailey’s Sauce
- Guinness Cupcakes with Bailey’s Frosting
- Guinness Chocolate Cake Pops
- Bailey’s Chocolate Fudge
- Amaretto Tiramisu
- Boozy Candy Corn Jell-O for Grown-Ups
- Rumchata Chocolate Pudding from Scrumptious Spoonfuls
- Prosecco Cake from BBC Good Food
Check out our quick recipe video to see how easy this Bailey’s Irish Cream Fudge is to make (the video shows our chocolate version, but the method is the same) and then don’t forget to scroll down to grab your free printable recipe:
Ingredients to Make No-Cook Irish Cream Fudge
Scroll down to the printable recipe card for full measurements.
Tip: if you just want the flavor of Bailey’s without adding in the alcohol content (especially since its not being “baked off” in this recipe), you can use the Bailey’s coffee creamers or an Irish Cream-flavored coffee creamer in it’s place.
Kitchen Tools You May Find Helpful
- Loaf pan
- Large microwave-safe bowl
- Spatula <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty.
- Parchment paper
- Measuring cups and spoons
How to Make Bailey’s Fudge
Line a loaf pan with parchment paper and set aside.
Place the chocolate in a microwave safe bowl and add the sweetened condensed milk. (Note, you can add just half to begin with to have more control over the texture.)
Heat for 30 seconds and stir well for 30 seconds to dissolve the chocolate chips. You may need to reheat for another 20 seconds to fully melt the chocolate chips.
Once the mixture is smooth, add in the Bailey’s and optional vanilla.
Fold the fudge mixture out into the loaf pan and smooth flat with your spatula.
Refrigerate for 2 hours or overnight.
Pop the parchment paper out of the loaf pan and cut the Bailey’s fudge into 1 inch squares. Store in a sealed container.
Grab our free printable recipe for your no-cook Irish Cream fudge:
- 2 cups white chocolate chips
- 1/2 cup sweetened condensed milk, as needed
- 1/4 cup Bailey's
- 1 teaspoon vanilla extract, optional
- Line a loaf pan with parchment paper and set aside.
- Place the chocolate in a microwave safe bowl and add the sweetened condensed milk.
- Heat for 30 seconds and stir well for 30 seconds to dissolve the chocolate chips. You may need to reheat for another 20 seconds to fully melt the chocolate chips.
- Once the mixture is smooth, add in the Bailey's and optional vanilla.
- Fold the fudge mixture out into the loaf pan and smooth flat with your spatula.
- Refrigerate for 2 hours or overnight.
- Pop the parchment paper out of the loaf pan and cut the Bailey's fudge into 1 inch squares. Store in a sealed container.
If you wanted to make a non-alcoholic version of this recipe, you could swap in Bailey's Coffee Creamer in place of the Irish Cream.
TIP: while I have had no issues with these increments, you may want to start off using just 1/4 cup of sweetened condensed milk and then adding some more after the addition of the Bailey's. This will allow you more control over the texture - make sure your fudge "batter" looks like mine does in the video and pictures.
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Amount Per Serving: Calories: 140Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 7mgSodium: 28mgCarbohydrates: 17gFiber: 0gSugar: 17gProtein: 2g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
If you make this no-cook Bailey’s Fudge, be sure to double the recipe and save some for yourself!