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!
Love it? Pin it!
Don’t forget to follow/like The Rose Table on Facebook, Twitter, and Instagram! Sign up for The Rose Table’s emails here. Shop The Rose Table here. Follow my blog with Bloglovin.
5 Comments Add yours
You are amazing & very happy person! Thank you for sharing your recipes.
What a sweet comment!! ❤️ Thank you so much. Happy holidays! 🌹
Thank you for sharing
Is there any way to impart more Irish cream flavor? Can you cook it down to concentrate it before adding to the chips/ s.c. Milk? I am confident adding extra would change the consistency and it most likely won’t set up. Thank you!!!
Correct, adding more Bailey’s would affect the consistency. You could however get Irish cream extract and use that instead. It’s more concentrated than actual Bailey’s.