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Easy, five ingredients Bailey’s strawberries & cream fudge!

Baileys strawberries and 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.

Other Baileys fudge

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!

Food colouring

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) just LOVED it. Obviously, it is a sweet treat, but if you like strawberry milkshake… you’ll adore this fudge as well.

Freeze dried strawberries 

The freeze dried strawberries that I use to decorate it, can be found in Waitrose, Sainsbury’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.

Tips and advice

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!
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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. 

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  1. Rachel Rose on December 19, 2022 at 8:27 am

    Hi. I have the Eton Mess baileys.. so was going to use this but can I ask how much cruched meringue would you recommend I add or would it be best to put as a topping?

    • Jane's Patisserie on December 23, 2022 at 11:24 am

      Hiya! I would add 6-8 crushed meringues, or just push some into the top before setting! Hope this helps! x

  2. Eleanor on June 8, 2022 at 3:03 pm

    Hey, I am wanting to make this for a baby shower (so none alcoholic). Are there any alternatives to baileys that would still give the strawberry flavouring? Do you think food flavouring would work?


    • Jane's Patisserie on June 10, 2022 at 12:07 pm

      Hiya! Yes this should be fine! Hope this helps! x

  3. Jody on April 19, 2022 at 10:23 pm

    Hi, I’ve struggled to find the strawberries and cream baileys. Do you think tequila rose would work or do you have any other suggestion to get the strawberry flavour?

    • Jane's Patisserie on April 21, 2022 at 2:55 pm

      Hiya! I personally have not tested this, however it is definitely worth a go! Let me know the outcome! x

  4. Cheryl on May 29, 2021 at 12:47 pm

    4 stars
    Made this yesterday with the new Pina colada Baileys… game changer!!! 😍🍍🥥 Used the ‘half batch’ suggestion above, 90g condensed milk and 350g chocolate.
    It was lush!! 😋

  5. LaDonna on January 3, 2021 at 6:28 pm

    Will the chocolate harden when the Bailey’s is added?

    • Jane's Patisserie on January 4, 2021 at 2:11 pm

      The fudge hardens once it has been set in the fridge x

  6. Gemma on November 30, 2020 at 3:12 pm

    Hi Jane,

    What Pink Food Colouring would you recommend and the same for freeze dried strawberries.

    • Jane's Patisserie on December 2, 2020 at 7:59 pm

      A really strong colouring such as sugar flair, pro gel, or wilton – and they’re best bought on amazon! x

  7. Dina on 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 on 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

  8. Tracey on 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 on 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!

  9. Andréa Whittington on 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 on 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!

  10. Les on 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 on February 4, 2020 at 8:03 pm

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

  11. Alana wilkins on March 13, 2019 at 11:18 pm

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

    • Jane's Patisserie on 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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