Bailey’s Irish Cream Fudge is an easy recipe that makes the perfect grown-up treat! This rich and creamy fudge is perfect at any time!
Irish Cream Fudge
This Irish Cream Fudge is perfect for the holiday season. It’s also a big hit for St. Patrick’s day! But, you don’t really need a holiday to enjoy this yummy treat!
Granulated sugar, butter, and evaporated milk combine with white chocolate chips, marshmallows, plenty of Bailey’s Irish Cream, and optional walnuts to make this decadent fudge recipe.
Let me show you how easy it is to make …
Bailey’s Irish Cream Fudge Recipe
- granulated sugar
- salted butter
- evaporated milk
- white chocolate chips
- mini marshmallows
- Bailey’s Irish Cream
- chopped walnuts (optional)
How to make Irish Cream Fudge
Time needed: 2 hours and 20 minutes
How to make Irish Cream Fudge
- Line pan with parchment paper or aluminum foil.
Line a 9×13-inch cake pan with parchment paper or foil, leaving 2 inches on each side for easy lifting after the fudge sets. Set the pan aside.
- Bring sugar, butter, and milk to a boil.
In a medium saucepan, combine the sugar with the butter and milk. Place on the stovetop on medium heat, until it begins to boil, then stir while it boils for five minutes. It will become bubbly and very hot. Be sure to stir continuously so the mixture doesn’t stick to the saucepan.
- Remove from heat and add ingredients.
Remove the pan from the stove, and add in the chocolate chips and marshmallows. Stir the chocolate until all of the chips and marshmallows are melted. Stir in the Irish cream, (and nuts if you are using them), and continue stirring until the cream mixes into the fudge.
- Pour mixture into pan.
Pour the fudge mixture into the prepared pan, and spread it evenly. Allow the mixture to cool until it is set.
- Cut into squares and serve.
Cut into one-inch squares and serve.
Recipe Notes
- To prevent the fudge from drying out, keep it covered with saran wrap or in a sealed container.
- If you don’t have marshmallows on hand, a 7 oz tub of marshmallow creme can be substituted.
- Be sure to use evaporated milk and not sweetened condensed milk.
Irish Cream Fudge: FAQs
This fudge can be kept at room temperature for about a week or two. If you would like to extend the time you can enjoy it, place it in an air-tight container in the refrigerator – it will be good for about three to four weeks!
It doesn not need to be refrigerated – you can keep fudge at room temeprature. However, if you prefer your fudge cold, you can refrigerate it. Be sure it is in an air-tight container so it doesn’t dry out!
For fudge, it’s more about the texture. If the fudge gets hard or dries out, it needs to be thrown away. Also, if it starts to melt or seems slimy, toss it.
Yes! To properly freeze fresh fudge, cut it into whatever size pieces you want to freeze, and then wrap each piece with an airtight wrapping material, such as aluminum foil or plastic wrap. Place the wrapped pieces in a freezer-safe ziptop bag or covered container. When you are ready to eat the fudge, remove it from the freezer to thaw, keeping it in the wrapping material until completely thawed.
How did you like this recipe?
Isn’t this fudge the perfect adults-only treat? If you gave this recipe a try, I would love to hear from you! Leave me a comment down below letting me know your thoughts about the recipe, how it turned out for you, or if you have any questions!
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Bailey’s Irish Cream Fudge
Equipment
Ingredients
- 3 cups granulated sugar
- ¾ cup salted butter
- 5 fluid ounces evaporated milk
- 1 bag white chocolate chips 11 oz.
- 2 cups mini marshmallows
- ⅓ cup Bailey’s Irish Cream
- ⅓ cup chopped walnuts optional
Instructions
- Line a 9×13-inch cake pan with parchment paper or foil, leaving 2 inches on each side for easy lifting after the fudge sets. Set the pan aside.
- In a medium saucepan, combine the sugar with the butter and milk. Place on the stovetop on medium heat, until it begins to boil, then stir while it boils for five minutes. It will become bubbly and very hot. Be sure to stir continuously so the mixture doesn’t stick to the saucepan.
- Remove the pan from the stove, and add in the chocolate chips and marshmallows. Stir the chocolate until all of the chips and marshmallows are melted. Stir in the Irish cream, (and nuts if you are using them), and continue stirring until the cream mixes into the fudge.
- Pour the fudge mixture into the prepared pan, and spread it evenly. Allow the mixture to cool until it is set.
- Cut into one-inch squares and serve.
Notes
- To prevent the fudge from drying out, keep it covered with saran wrap or in a sealed container.
- If you don’t have marshmallows on hand, a 7 oz tub of marshmallow creme can be substituted.
- Be sure to use evaporated milk and not sweetened condensed milk.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
My Mom is alergic to chocolate, would Almond Bark work?
Unfortunately, I don’t think it will. It won’t set up like fudge, it’ll set up more like a candy.
It may not set up as a real fudge but it most certainly make a great truffle that would be so amazing to have, give this a try…..
How long does it keep for? I’m going to be making it to put in some Christmas hampers
Refrigerated, it’s good for about 2-3 weeks. Frozen, it’s good for about 3 months. At room temperature, I would say, at most, 5-7 days.
you need to specify 5 fluid ounces on the evaporated milk. I am an experienced baker, but was confused as to whether I needed to use a can or 5 fluid ounces
Thank you for your feedback. I have adjusted the card to help with any confusion.
Hello, I made this recipe of the Baileys Irish Cream fudge and I could not get it to set. Any advice? I followed the recipe.
In many cases, the sugar, butter, and milk mixture needed to be cooked longer or to a hotter temperature.
My store was out of white chocolate chips. Could i substitute with white baking chips
I have never tried it that way so I can’t honestly answer you. If yo try it that way, I would love to know how it turned out in case anyone else has the same question.
I really loved this fudge. Great taste and a new flavor. I would make this one over and over again.
There is no need to individually wrap the fudge for freezing, I do this all the time and you just freeze it separated, not touching pieces, then throw it in a ziplock bag. Let’s try to avoid waste when possible
I have made this recipe numerous times over the last few months! Delicious and I get tons of compliments. Thanks!
Have you ever tried it with semi sweet or milk chocolate? Thanks!
I haven’t, but it would still be delicious!
Can I use homemade Baileys in this recipe?