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Easy Baileys fudge – perfect for Christmas!
So its officially ONE WEEK UNTIL CHRISTMAS! Like I am buzzing. Honestly, I am far too excited. I’m moving into my new house today, so I thought something like a delicious recipe would be the perfect thing to have, but to be honest… it was eaten ages ago.
However, I’ve made several batches since, and there is some in my fridge waiting to go to the new house for Christmas. Honestly, I wonder why I haven’t shared this sooner. There have been oodles and oodles of requests for this recipe for SO LONG but I thought as a last minute Christmas idea, it would be perfect.
It’s something that takes minutes to make, and then a few hours to set, but it means you can make it ahead so easily. It’s one of those things that you can munch on if you’re craving something sweet, or put it out on the dessert table, or give to people as presents.
I used slightly more chocolate in this recipe in comparison to most of my fudge recipes, but thats because of the added liquid of the Baileys. I used quite a lot of Baileys, so it kind of needs it to set perfectly, but its worth it. I used dark chocolate as it works best, but see notes below on how to change this.
I know Baileys is always a hit around Christmas as my no-bake Baileys cheesecake and Baileys cupcakes recipes for example go a little crazy, and even my Baileys cake which I didn’t post that long ago has down well! I simply adore it.
One thing a lot of people said at my work was that they’re not massive baileys fans, but they still liked this fudge. I’m not sure why, but something about Baileys being in fudge made it acceptable and delicious, so I was super happy with that!
- 397 g condensed milk (one tin)
- 600 g dark chocolate (see notes below)
- 125 ml Baileys
- Line a tin with parchment paper – I use a 9" square tin as it makes a nice depth of fudge!
- Put the condensed milk and dark chocolate into a heavy based saucepan – melt on a low heat, stiring often so that the chocolate doesn’t catch on the bottom and burn and so that all the ingredients mix together well.
- Or melt the chocolate together carefully in the microwave/double boiler, and then add in the condensed milk and mix well until smooth.
- Once melted, tip in the baileys and combine well with a bit of beating.
- Pour into the tin and smooth over the mixture. Store in the fridge for at least 5-6 hours (or preferably overnight) to set!
- Once set – remove from the tin and cut into the squares – I cut my tray into small squares of fudge! Return to the fridge for another couple of hours to finish setting if its still a little soft– ENJOY!
- Updated recipe December 2021
- Original recipe
- 397g condensed milk, 300g milk chocolate, 300g dark chocolate, 75g icing sugar, 125ml baileys
- Add the condensed milk, two chocolates to a pan and melt together. Off the heat, add the baileys and mix until smooth. Then, add the icing sugar and beat again.
- Alternatively, add the icing sugar in with the condensed milk at the beginning if you are worried about icing sugar lumps.
- The original recipe used 300g milk chocolate and 300g dark chocolate with 75g icing sugar - this recipe does still work well if you want to make it.
- This recipe will last better in the fridge for up to 2-3 weeks if it manages to last that long – you can also easily half or double the recipe, the setting times will just change slightly!
- I used the regular Baileys, but you could use the chocolate Baileys, salted caramel, pumpkin spice flavours etc, or any other Irish liqueur!
- When baking with dark chocolate, you should use 70%+ cocoa content chocolate.
- If you want to make this with purely milk chocolate, you should use 800g.
Find my other Sweets and Christmas Recipes on my Recipes Page!
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