Baileys Fudge

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Baileys fudge is a creamy and sweet treat, spiked with Baileys Irish cream. Perfect for any time of year, but ideal for the holiday season or St. Patrick’s day celebrations. Homemade fudge makes a great gift!

baileys fudge with a bottle of baileys in the background.

This boozy bailey’s fudge has a creamy, melt-in-your-mouth texture.

It needs to be boiled first, either on the stove top or in the microwave to get the correct consistency. Ideally you will have a candy thermometer. However, if you don’t I’ll show you how to make it without one too. After that, it’s get beaten until thick, before being poured into the pan to set.

Ingredients

Here’s what you need to make Bailey’s irish cream fudge. Find the full list of ingredients and amounts in the free printable recipe card at the bottom of this post.

Baileys Irish cream. Infuses the fudge with a distinctive, boozy flavor. You can swap this with an irish cream liqueur if you don’t have baileys.
Soft brown sugar . The hint of molasses in soft brown sugar pairs well with baileys.
Whole milk. Loosens the mixture up for a softer fudge
Sweetened condensed milk. Adds sweetness and a creamy texture.
Butter. Gives the fudge a smooth, rich taste.
Vanilla Extract. Enhances the overall flavor profile.
Salt. Balances the sweetness.

Step-by-step instructions

Line an 8×8 pan (20x20cm) with parchment paper.

baileys poured over condensed milk and butter in a saucepan.

In a large saucepan, combine sweetened condensed milk, sugar, 1/2 cup of bailey Irish cream, milk, salt and butter.

wooden spoon stirring, sugar baileys and butter.

Cook over low-medium heat, stirring constantly until the sugar has dissolved and the mixture comes to a boil.

Once dissolved, cook until the mixture reaches the soft-ball stage between 237 °F -239°/ 114°C-115 °C. Stir to stop it burning.

wooden spoon stirring bubbling sugar mixture.

Testing without a sugar thermometer. Drop a small amount of the hot fudge mixture into a glass of ice cold water. If it immediately forms a soft ball, it’s ready. It’s essential the fudge is cooked to this stage or it won’t set.

water glass with ball of fudge at the bottom.

Remove from heat, stir through the vanilla and baileys, and let it cool for 5 minutes.
Using an electric mixer, beat the fudge for around 5-10 minutes until it thickens up and loses its gloss. The time will depend on the mixer used.

Pour it into the prepared pan, smooth the top, and let it cool to room temperature. Then chill in the fridge until set.

Spatula spreading golden mixture into pan.

Cut into squares and store in an airtight container. Or, add to cellophane bags and give as gifts!

Microwave version

In a very large microwave safe bowl, add sweetened condensed milk, sugar, 1/2 cup of bailey Irish cream and butter.
Microwave the mixture uncovered for 10 minutes, stirring every minute. Take care because the mixture will bubble and get extremely hot. After around 8 minutes, test for soft ball stage by dropping a bit into cold water or with a sugar thermometer.
Once it reaches this stage, Let it cool for 2 minutes, then then stir in the vanilla extract and the remaining baileys. Using an electric mixer, beat the fudge for around 5-10 minutes until it thickens up and looses it’s shine.
Pour into the prepared pan, smooth the top, and let it cool to room temperature then chill it in the fridge until set.

Variations

Irish Coffee Fudge: Add a teaspoon of instant coffee to the fudge mixture for an Irish coffee twist. Or, make espresso fudge.

Nutty Baileys Fudge recipe: Stir in chopped nuts before setting for added texture. The crunch of nuts is delicious with the creamy fudge texture.

For more candy ideas, try raspeberry chocolate truffles, or white chocolate lemon truffles!

FAQS

My fudge didn’t set properly, what can I do?

It’s likely it hadn’t been heated to soft ball stage properly. You can try again by melting the fudge back down over low heat, with a tablespoon of milk. Bring it back to a bubble and cook until it reaches soft ball stage. Then, take it off the heat, beat it and pour it in a pan.

Why is my fudge hard and dry?

This can happen if it’s cooked past the soft ball stage.

How should I store fudge, and how long will it last?

Store fudge in an airtight container at room temperature for 2 weeks, or refrigerated for up to 3 weeks.

Yield: 36

Prep Time: 15 minutes

Cook Time: 15 minutes

Additional Time: 2 hours

Total Time: 2 hours 30 minutes

Baileys fudge is a creamy and sweet treat perfect for any time of year, but ideal for the holiday season or St. Patrick’s day celebrations. It's silky smooth and melts in the mouth.

Ingredients

400g (2 cups, packed) soft brown sugar
395g (1 x 14oz can) condensed milk
120g (1/2 cup) Baileys Irish Cream, plus 2 more Tablespoons
115g (1/2 cup) butter, salted or unsalted
60g (1/4 cup) whole milk
1/4 teaspoon of salt
1/2 teaspoon vanilla paste

Instructions

Line an 8x8 pan (20x20cm) with parchment paper.
In a large saucepan, combine brown sugar, sweetened condensed milk, 120g (half a cup) of Baileys Irish cream, milk, butter and salt.
Cook over low-medium heat, stirring constantly until the sugar has dissolved and the mixture boils. Once dissolved, cook until the mixture reaches the soft-ball stage between 237 °F -239°/ 114°C-115 °C. Stir to stop it burning at the bottom.
Testing without a sugar thermometer. Drop a small amount of the hot fudge mixture into a glass of ice-cold water. If it immediately forms a soft ball, it's ready. The fudge must be cooked to this stage or it won't set.
Remove from heat and stir in the vanilla extract and 2 Tablespoons of Baileys. Let the mixture cool for 5 minutes.
Using an electric mixer, beat the fudge for around 5-10 minutes until it thickens up and loses some of its gloss. The time will depend on the mixer used.
Pour it into the prepared pan, smooth the top, and let it cool to room temperature. Then chill in the fridge until set, around 2-3 hours.
Cut into small squares. Store fudge in an airtight container at room temperature for 2 weeks or refrigerated for up to 3 weeks.