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.
Bailey’s Chocolate Fudge Ingredients
- 2 cups chocolate chips
- 1/2 cup sweetened condensed milk
- 1/4 cup Bailey’s
- 1 teaspoon vanilla extract, optional
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
- 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.
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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.