Baileys Dark Chocolate Fudge Recipe
This Baileys Dark Chocolate Fudge Recipe is so rich and delicious. It comes together with just a few ingredients; dark chocolate, condensed milk, butter, icing sugar and Baileys Irish Cream Liqueur. It is firm yet smooth when bitten into and a real treat. Thanks to the high sugar content (and the alcohol) it has a wonderfully long shelf life too. It’s perfect for giving if you are generous enough to share! While I did choose Baileys, you can also use Coole Swan, Five Farms or Micil Irish Cream. Most supermarkets such as Lidl or Aldi also stock Irish cream liqueurs which can be used.
So how do I make this Baileys Dark Chocolate Fudge from scratch?
This Baileys Dark Chocolate Fudge is super easy to make. There are only a few steps required. To begin, in a medium sized saucepan, add all the ingredients and mix together. Cook on a low/ low-medium heat stirring often for 4-5 minutes. Keep stirring until everything has completely melted and combined. Switch to a low heat and continue cooking while stirring for 5 more minutes until the mix thickens significantly. Pour into a greased and lined 20cm square baking tin. Spread out evenly to all the corners. Pick up the tin and tap the bottom against the counter to help level the top.
Leave at room temperature for an hour to cool, then transfer to the fridge for 3 hours. When the fudge is set, remove from the fridge and take out of the tin. Peel back the sides of the baking paper and cut into 6 lines vertically. Then cut horizontally into 6 also to make 36 square pieces. You can dip your knife into hot water between slices to make it a little easier.
Leftovers can be stored in an airtight container in the fridge for 2-3 weeks.
Frequently Asked Questions
If you would like this fudge to taste a bit more sweet and lighter, I would recommend removing the icing sugar completely if you really want to use milk chocolate instead. My advice would actually be to just replace half of the dark chocolate with milk chocolate and keep the icing sugar for a sweeter, less rich fudge.
Absolutely, you can remove the Baileys from the recipe and keep everything the same if you’d like to keep it alcohol free. If you would like to switch the alcohol to something different, I would recommend using half the amount for a spirt (50grams) and taste it before you pour it into the tin to see if the balance is right for you.
As long as you follow the recipe exactly, it shouldn’t be that soft. It’s possible you missed an ingredient or you haven’t allowed it to set long enough. I recommend at least 4 hours chill time for this fudge to set, overnight preferably if you have the time. It’s also possible you skipped the cooking step and just simply melted everything together and then let it set. Fudge has to be cooked in order for it to set more solid.
I believe you could, yes! I have not tried it but Carnation do have a vegan condensed milk you could use as a substitute. You could switch the alcohol for a vegan friendly spirit, remove it completely or try Baileys Almonde which is vegan.
Baileys Dark Chocolate Fudge
Equipment
- 1 medium saucepan
- 1 20 cm square baking tin greased and lined
Ingredients
- 400 grams dark chocolate
- 400 grams condensed milk 1 can
- 25 grams butter
- 100 grams icing sugar
- 100 grams Baileys Irish Crem Liqueur
Instructions
- In a medium sized saucepan, add all the ingredients and mix together.
- Cook on a low/ low-medium heat stirring often for 4-5 minutes.
- Keep stirring until everything has completely melted and combined. Switch to a low heat and continue cooking while stirring for 5 more minutes until the mix thickens significantly.
- Pour into a greased and lined 20cm square baking tin.
- Spread out evenly to all the corners. Pick up the tin and tap the bottom against the counter to help level the top.
- Leave at room temperature for an hour to cool, then transfer to the fridge for 3 hours.
- When the fudge is set, remove from the fridge and take out of the tin. Peel back the sides of the baking paper and cut into 6 lines vertically. Then cut horizontally into 6 also to make 36 square pieces. You can dip your knife into hot water between slices to make it a little easier.
- Leftovers can be stored in an airtight container in the fridge for 2-3 weeks.
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