A chocolate take on my classic Bailey’s Irish Cream fudge recipe, this No-Cook Bailey’s Chocolate Fudge recipe is incredibly easy and delicious!
I first shared this 4-Ingreident Bailey’s Fudge on my friend’s blog, Amanda’s Cookin’.
Bailey’s Chocolate Fudge Recipe
It’s no secret that I love incorporating Bailey’s Irish Cream into desserts, especially around St Patrick’s Day or Christmas! From my Guinness Cupcake with Bailey’s Frosting to my original Bailey’s Irish Cream Fudge, there is a growing number of Bailey’s-centric desserts on this blog. And who could blame me?!
Ever since I first shared my Irish Cream Fudge, I’ve been itching to do a chocolate version. Chocolate and Bailey’s works so deliciously together, complementing each other’s flavors without overpowering and combining to make one decadent dessert!
You taste the perfect balance of chocolate and Irish Cream without any harsh alcohol bite, despite this being a no-cook recipe.
I used milk chocolate chips for a creamier fudge, but dark chocolate would be incredibly decadent – especially if you topped it with a sprinkle of sea salt!
This fudge makes a wonderful gift or a light dessert when you want something that tastes indulgent but isn’t heavy. Plus, you can dissolve the fudge in a glass of hot coffee (or a Bailey’s cocktail) for an incredibly decadent cup.
Can you freeze fudge?
This fudge will last at room temperature for up to two weeks, if kept in an airtight container. Refrigerating will allow it to last up to a month.
However, if are planning way ahead of time, you can freeze this fudge for up to four months, but note that the texture will change slightly. If you do need to freeze it, try to freeze it before cutting into servings (to prevent the fudge from drying out) and wrap in wax paper before placing in an airtight zip-top bag.
My fudge isn’t setting up or hardening like the pictures – what can I do? While I have had no issues with these increments (and have made this recipe several times), 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.
The fudge will harden the longer it sets in the fridge. If yours isn’t hardened after a few hours, try leaving it overnight.
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.
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:
Bailey’s Chocolate Fudge Ingredients
- Chocolate Chips <– you can use semi-sweet, dark or milk chocolate. Whatever you prefer.
- Sweetened Condensed Milk
- Bailey’s Irish Cream
- Vanilla Extract, optional
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.
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.
Pin this No Cook Chocolate Fudge recipe:
Grab your free printable for our No-Cook Bailey’s Chocolate Fudge recipe:
Easy No-Cook Bailey’s Fudge
A delicious no-cook Bailey's Irish Cream fudge made with just 3 ingredients. This boozy dessert is a fun way to enjoy Bailey's and can be melted into a hot cup of coffee or enjoyed straight-up.
Ingredients
- 2 cups chocolate chips
- 1/2 cup sweetened condensed milk
- 1/4 cup Bailey's
- 1 teaspoon vanilla extract, optional
Instructions
- 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.
Notes
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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Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 120Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 3mgSodium: 12mgCarbohydrates: 16gFiber: 1gSugar: 15gProtein: 1g
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.
This no-cook Bailey’s Chocolate Fudge is an incredibly decadent dessert using Bailey’s Irish Cream. It makes a thoughtful gift and can also be made nonalcoholic with the use of Irish Cream coffee creamer.
For more delicious Bailey’s desserts, check out our Guinness Cupcake with Bailey’s Frosting or our original Bailey’s Irish Cream Fudge.
Check out some of our other No Bake Recipes:
Melissa Griffiths says
Gimme all of the chocolate!
Anita says
This is great fudge. I used Carmel condensed milk as I had Carmel Baileys. I also added some Macadamia nuts, nuts I like in chocolate fudge.
Jennifer Tammy says
Ooh, that sounds amazing!! I didn’t know caramel condensed milk existed!
Ros Bihet says
Followed instructions exactly as per recipe but fudge has not set after 8 hours.
Have made fudge using similar ingredients but Baileys before and never had any trouble.
Jennifer Tammy says
Hi Ros,
I’d love to try to troubleshoot this with you. What brands of milk and chocolate chips did you use?
Ros Bihet says
Jennifer
Used Cadbury choc chips and carnation condensed milk
Jennifer Tammy says
I tried researching to see if their milk solids (etc) ratio is the same as what the ghiradelli chips I used, but not having much luck with Google.
If you still have the liquidy-fudge, you should be able to melt more chocolate chips and stir it together to get a stiffer texture. It could also be stirred into a no-churn ice cream to be used as a fudge ripple.
I’m so sorry for the bad experience – I’ll add to my list to make a video of this recipe to much easily see the texture differences at each stage of the recipe.
Ros Bihet says
Jennifer
Thank you for taking time to reply.
Will just try another recipe if I want to make it in the future to see if that makes a difference.
Gerri says
I added more condensed milk as when I stirred it it with the 1/2c it was too hard. It looked like it almost seized up. Mine is setting now so I guess I’ll see.
Lisa says
Hi. I tried this recipe yesterday, I used ghiradelli milk chocolate chips and carnation condensed milk and Baileys. Followed the recipe exact but my fudge never hardened enough 😟 it taste fabulous though. Any helpful hints?
Jennifer Tammy says
I’m not sure which brand of sweetened condensed milk I used – most likely the Walmart store brand.
I’m thinking what might be more helpful going forward is to encourage using only half the amount of sweetened condensed milk initially, and then adding more after adding the Bailey’s. I’ve updated the recipe with that suggestion.
But – I don’t want you to have to remake this recipe! Try leaving it in the fridge a bit longer, I find that sometimes it does need to set overnight to completely harden.
If the fudge is still REALLY soft, you can melt some more chocolate chips and stir or knead it in.
Gerri says
If it did not set you likely need more sweetened condensed milk. Other recipes I’ve tried said 2c chips and 1-14 oz can. This recipe only used maybe 1/2 can. I put another 1/4 in and setting now. Fingers crossed.
Debbie says
Hi there. Just came across this recipe and thought I might like to try it. I have had horrible luck in the past with fudge. Made some last week using a super simple recipe and it turned out great!
My question is, would you be able to swap out the Baileys for a sugar free Irish cream syrup with the same results? Just curious.
Thanks!
Jennifer Tammy says
Ooh, now that I don’t know about! I have tried using sugar-free Irish Cream flavored coffee creamer with good results, but I think you could add 1-2 Tablespoons of the syrup with no issues. I find those syrups really strong so using that amount should impart the flavor without negatively affecting the texture of the fudge. (Just add a bit more sweetened condensed milk if the fudge seems too hard.)
Emma says
Hi. I’m from the UK and find converting cups into grams very difficult because it seems that a cup changes depending on the substance. Have you ever weighed your ingredients in grams please? Love tge look of tge recipe and wiuld like to make some for the family for Chritmas. Many thanks
Jennifer Tammy says
Hi Emma,
Thank you for the suggestion! It is definitely something on my to-do list, but I wanted to actually measure the ingredients myself rather than rely on internet conversions for best experience. Luckily, this is a recipe that can be tweaked a bit so starting with a standard bag of chocolate chips and a 240mL can of sweetened condensed milk and adjusting as you go (starting with half the can and increasing bit by bit) is the best way to go with this recipe.
Hannah says
Omg….was there a recipe in there somewhere? Whew….
Jennifer Tammy says
My thoughts and prayers to your thumb. I hope you enjoyed the free recipe.
Geraldine says
Hi
Lovely recipe, I made the fudge and it was a huge success!
One question: what size loaf tin did you use?
Jennifer Tammy says
Hi Geraldine, I’m so glad you liked it! I’ve used a few different sizes – in the pictures, I used a 8.5″ x 2.5″ standard loaf pan, but in the video I used a 8″x4″ glass casserole dish. You’ll notice the fudge is thicker in the pictures versus the video because of the dimension change, but it still turns out perfectly either way 🙂
Geraldine says
Thank you – just about to make it again….😋
Andrea Robert says
I had the same trouble as ROS BIHET. It tastes great, but by the time I tried to cut it into pieces (after refrigerating overnight), I ended up with a tray of miniature dog poop looking mounds. Think I will try rolling them into balls and then rolling in ground pecans to save this batch. Like I said, they taste great!