Bailey's Irish Cream Fudge

Heather M. Baker


This is the creamiest fudge ever and is sure to put a smile in those Irish eyes. The alcohol does not burn out of this very much, so I wouldn't recommend this for the wee leprechauns in the houselhold. Fantastic to give away for St. Patrick's Day gifts.

★★★★☆ 12 votes
10 Min
10 Min
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
This recipe is not for the wee leprechauns. But, the older leprechauns are sure to enjoy this recipe! The fudge is easy to prepare and turns out super creamy.



24 oz
milk chocolate chips ( 2 - 12 oz.pkgs.)
12 oz
semi-sweet chocolate chips
14 oz
marshmallow cream
2 tsp
vanilla extract
2/3 c
Bailey's irish cream
4-1/2 c
granulated sugar
12 oz
evaporated milk
1/2 lb
butter or margarine

How to Make Bailey's Irish Cream Fudge


  • 1In a very large bowl, combine the milk chocolate chips, semi-sweet chips, marshmallow cream, vanilla, and Bailey's Irish Cream. Set aside.
  • 2Line a 10x15" baking pan with foil. Lightly spray with cooking spray.
  • 3In a medium saucepan, combine granulated sugar, evaporated milk, and butter. Bring to a gentle boil over medium heat. Cook slowly and stir constantly for 10 minutes.
  • 4Pour the hot mixture into the bowl with the chips. Stir slowly by hand to combine. It is important to do this step by hand NOT with a mixer. Stir for approx. 2-3 minutes.
  • 5Pour fudge into greased pan and chill to set.

Printable Recipe Card

About Bailey's Irish Cream Fudge

Course/Dish: Candies, Chocolate
Main Ingredient: Sugar
Regional Style: American
Other Tag: Quick & Easy