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.
Grab your free printable for our No-Cook Bailey’s Chocolate Fudge recipe:
- 2 cups chocolate chips
- 1/2 cup sweetened condensed milk
- 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.
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: 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.