One of the best things about my Bailey’s Fudge is its shelf life. It easily keeps for two or three weeks. I make fudge every year for Christmas because it’s one of the few Christmas “cookies” that can be made weeks ahead of time. This particular recipe would also be the perfect Saint Patrick’s Day treat, since Bailey’s Irish Cream is in fact Irish.
Anyway, I digress. This fudge is incredible and you need to make it immediately. Store it in the fridge and pull it out several hours before serving so it can come to room temperature. I hope you love this as much as I do!
3 cups semi-sweet chocolate chips
1 14-oz can sweetened condensed milk
2 Tbsp Bailey’s Irish Cream
- Spray an 8″ square pan with nonstick spray.
- Melt chocolate chips and sweetened condensed milk in a double boiler until smooth.
- Remove from heat. Gently stir in Bailey’s Irish Cream. Spread in prepared pan and refrigerate for two hours.
- Loosen the sides with a spatula. Flip upside down onto a cutting board. Cut fudge into squares and enjoy!
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