Bailey’s Strawberries & Cream Fudge

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Easy, Five Ingredients Bailey’s Strawberries & Cream Fudge!

I think most people will realise that this recipe was on its way… I honestly couldn’t resist! My Bailey’s Strawberries & Cream Cheesecake was an absolute hit, so I thought I’d plug another recipe using this gorgeous new Baileys whilst its still popular, and available! I’ve actually made several other things with it as well, but whether they’ll make it to this blog I’m unsure.

I’m always a little nervous when I love a product such as this one because when they put ‘Limited Edition’ on the bottle, that can either mean its actually going to be around for a few years, or its genuinely Limited Edition. Kinda scared this is actually Limited Edition… so i’ve bought another two bottles.

I already have my Baileys Fudge recipe that I posted around Christmas time, and that one can be made with either Milk, or Dark Chocolate, or both! However, I think this Strawberries & Cream version will be swallowed by the Milk or Dark Chocolate, so I went with White Chocolate. I wanted to be able to demonstrate the ‘Pink’ of it!

I ended up using Pink Food Colouring in this fudge because I really did want it to look like the drink, just like my Bailey’s Strawberries & Cream Cheesecake, but this is completely optional. I wouldn’t really recommend supermarket food colours because they’re far too liquidy, and far too cheap you could say… and can sometimes ruin a recipe.

As soon as I brought these little pieces of heaven out, they were vanishing. My taste testers (who are occasionally the baristas at my local starbucks, or even my boyfriend colleagues when he’s on shift) just LOVED it. Obviously, it is a sweet treat, but if you like Strawberry Milkshake… you’ll adore this fudge as well.

The Freeze Dried Strawberries that I use to decorate it, can be found in Waitrose, Sainbury’s, or Lakeland for example.. but if you can’t find it, don’t worry. It’s not an essential thing to use, it just makes them look pretty! You could easily use red or pink sprinkles for example, or shavings of chocolate! Decorate how you fancy, or just make the fudge and eat it all.

If you find your fudge is still a little too soft set, you can whack it back in the fridge, or even in the freezer to firm up. It is a type of fudge that does need to be kept in the fridge in general however, as its not a ‘normal fudge’ like my Easter Fudge for example that you boil to a certain degree, and that is what stabilises it.

If you want this fudge to be able to be kept out of the fridge, you will need to use another 200g of white chocolate, but some people will get funny about using so much in one recipe, so I thought I would mention that in this bit rather than down below!

I hope you love this recipe as much as I did, and my Taste Testers did! Enjoy! x

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Bailey's Strawberries & Cream Fudge!

Easy, Five Ingredients Bailey's Strawberries & Cream Fudge!
Print Pin Rate
Category: Dessert
Type: Fudge
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 30 Pieces
Author: Jane's Patisserie


  • 600 g White Chocolate
  • 175 g Condensed Milk
  • 100 ml Bailey's Strawberries & Cream
  • Pink Food Colouring
  • 14 g Freeze Dried Strawberries


  • In a large bowl, add your white chocolate. Melt carefully either in the microwave, or over a pan of simmering water.
  • Once melted, add in your Condensed Milk, Bailey's Strawberries & Cream, and Pink Food Colouring, and then whisk/mix together till smooth.
  • Pour into an 8" Square Lined Tin, and sprinkle over the Freeze Dried Strawberries.
  • Leave to set in the fridge for at least 5 hours, or until firm. If in doubt, leave over night, or freeze for a couple of hours!
  • Once set, cut into your squares! If its still a little sticky, whack it back in the fridge until firm. 


  • This recipe needs the extra white chocolate as it tends to need a bit more in comparison to milk or dark chocolate. 
  • I would recommend using normal condensed milk, and not light. 
  • The extra addition of the Baileys Strawberries & Cream, also means you need a little bit more chocolate.
  • The pink food colouring is optional, but the Bailey's won't colour it enough on its own. 
  • This recipe would work well with any of the baileys flavours!
  • This will last in the fridge for up to two weeks easily!
  • This fudge can be frozen. 
Nutrition Facts
Bailey's Strawberries & Cream Fudge!
Amount Per Serving
Calories 90 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Cholesterol 6mg2%
Sodium 25mg1%
Potassium 78mg2%
Carbohydrates 15g5%
Sugar 14g16%
Protein 1g2%
Vitamin A 20IU0%
Vitamin C 0.2mg0%
Calcium 56mg6%
Iron 0.1mg1%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.


Find my other Fudge & Baileys Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Dina
    September 5, 2020 at 12:23 pm

    Hello Jane,

    Love this recipe!
    I’m just wondering if you had any ideas/suggestions on what to do with the remaining condensed milk? I’ve just had another look at a couple of fudge recipes but they seem to require a full tin. I don’t want to waste the left over 222g, any tips or ideas would be brill 🙂 xx

    • Jane's Patisserie
      September 5, 2020 at 7:58 pm

      You could make a smaller batch of fudge with what you have leftover, or you can freeze it for up to three months! X

  • Tracey
    May 12, 2020 at 3:20 pm

    Hi Jane
    If I was to use red velvet baileys would milk Chocolate be a better option than white?

    • Jane's Patisserie
      May 12, 2020 at 4:28 pm

      Hiya! It’s honestly up to you – the colour would drown a bit in the milk chocolate so it would just be brown!

  • Andréa Whittington
    April 26, 2020 at 7:01 pm

    Hi Jane,
    Is it only 175g of condensed milk in this recipe and could I half the recipe and make it more firmer using the extra 200g white chocolate. So 90g of condensed milk and 400g white chocolate?

    Thank you kindly,

    • Jane's Patisserie
      April 26, 2020 at 9:03 pm

      For half you would probably only need 350g of chocolate – and don’t forget to obviously half the baileys too haha!

  • Les
    February 3, 2020 at 10:44 pm

    Is this recipe really calling for 36 ounces of white chocolate?? Sounds like a lot.

    • Jane's Patisserie
      February 4, 2020 at 8:03 pm

      No.. it’s 600g which converts I believe to about 21oz!

  • Alana wilkins
    March 13, 2019 at 11:18 pm

    Hello! Is there anyway you can recommend an alternative to the baileys?

    • Jane's Patisserie
      March 14, 2019 at 8:27 am

      The only alternative to the strawberry one is the other flavours – I haven’t tried other alcohols as Baileys is a cream liqueur so quite specific.

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