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Three pieces of creamy, light brown Baileys Fudge are stacked on top of each other, with the top piece showing a bite taken out. More pieces of fudge are visible in the blurred background.

Baileys Fudge

Elien Lewis
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.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Additional Time 3 hours
Total Time 3 hours 30 minutes
Course Sweet
Servings 36
Calories 112 kcal

Ingredients
 
 

  • 400 g soft brown sugar
  • 395 g sweetened condensed milk
  • 120 g Baileys Irish Cream
  • 115 g butter salted or unsalted
  • 60 g whole milk
  • 1/4 teaspoon of salt

Instructions
 

  • Line an 8x8 pan (20x20cm) with parchment paper.
  • In a large saucepan, combine brown sugar, sweetened condensed milk, 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 around 115 °C / 240 °F. Stir to stop it from burning at the bottom and don't turn up the heat high.
  • Testing without a sugar thermometer: Drop a small amount of the hot fudge mixture into a glass of ice-cold water. If it forms a soft ball immediately, it's ready.
  • Remove from heat and let cool for 5-10 minutes, then beat with a wooden spoon or an electric hand mixer until it loses its shine and becomes matte.
  • Pour it into the prepared pan, smooth the top, and let it cool to room temperature for 3-4 hours.
  • Cut into small squares. Store fudge in an airtight container at room temperature for 2 weeks or refrigerated for up to 3 weeks.

Notes

Both metric and US customary cup measurements are provided. Use the toggle on the recipe card to switch between the two.

Tips

  • Use a heavy pot: Thin pans can scorch easily while a thick base spreads heat evenly.
  • Cook on low heat: Let the sugar dissolve slowly before it boils.
  • Stir constantly if it's catching. Keep it moving so nothing sticks or burns on the bottom.
  • Let it boil slowly: Fast boiling can make the fudge grainy, bitty, or curdled.
  • Be patient: It can take 15 to 20 minutes to reach the soft-ball stage (115 °C / 240 °F).
  • If it stays glossy after beating for ages: It likely wasn’t cooked hot enough. Gently reheat, then cook a little longer; cool and beat again.

Nutrition

Serving: 1pieceCalories: 112kcalCarbohydrates: 18gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gCholesterol: 11mgSodium: 42mgSugar: 18g
Keyword Baileys, Fudge
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