BAILEY'S FUDGE -- 3-ingredient Irish cream whiskey fudge recipe (2024)

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A delicious salted Bailey's fudge recipe with only three main ingredients! Chocolate and Irish cream combine for a delicious, no-bake dessert.

BAILEY'S FUDGE -- 3-ingredient Irish cream whiskey fudge recipe (1)

Bailey's fudge recipe

I'm a bit obsessed with boozy fudge, especially since it's so easy to make and so crazy delicious. So far, I've made vodka fudge and Jack Daniel's fudge, and I'm back with Bailey's fudge. If you love Irish Cream whiskey, you'll love this recipe. It has more than twice the alcohol of traditional Bailey's fudge recipes. Hence, I've included a FREE PRINTABLE at the end of this post if you wish to package Bailey's fudge for a homemade holiday gift. It labels the fudge for "adults only."

You'll notice I add coarse salt to the top of this fudge. I find Irish cream whiskey to be sweet, so I like the salt to balance the flavor of the fudge, but adding salt is optional! I also add more liquor to this recipe than I do to the vodka and Jack Daniel's fudge recipes. Irish Cream is a thicker booze, so you need a bit more liquid to make the fudge the perfect consistency.

Scroll to the end for the printable recipe, video recipe, AND a FREE PRINTABLE.Have more questions about how to make fudge? Visit our fudge FAQ page.

BAILEY'S FUDGE -- 3-ingredient Irish cream whiskey fudge recipe (2)

how to make salted Bailey's fudge

  • In a large bowl, place one pound of confectioner's sugar (this is just under 4 cups, or one box of confectioner's sugar) in a large bowl. Pour in ¾ cup of Bailey's Irish Cream Whiskey (or any comparable brand). Whisk the ingredients together very well. It will look like icing.

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BAILEY'S FUDGE -- 3-ingredient Irish cream whiskey fudge recipe (7)

  • In a microwave-safe bowl, place 1 ½ cups of semi-sweet chocolate chips. This is 9 ounces, less than a bag. Microwave for 90 seconds at 70 percent power and stir well to use the residual heat to melt the chocolate chips. If needed, microwave for an additional 30 seconds, then 15 second intervals. Stir until the chocolate is very smooth.
    • Alternatively, you can melt the chocolate on the stove-top. Place the bowl over a saucepan of simmering water, being sure the bottom of the bowl doesn't touch the water.

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BAILEY'S FUDGE -- 3-ingredient Irish cream whiskey fudge recipe (9)

  • Scrape the chocolate into the sugar and Bailey's mixture.Stir very well and transfer to the prepared baking pan. Spread evenly. Sprinkle 2 to 3 pinches of coarse sea salt over the fudge. Chill in the refrigerator until set, about 2 hours. Cut into squares.

BAILEY'S FUDGE -- 3-ingredient Irish cream whiskey fudge recipe (10)

BAILEY'S FUDGE -- 3-ingredient Irish cream whiskey fudge recipe (11)

Why is my fudge too thick? Or why is my fudge not setting?

  • I add a bit more booze to this recipe than my other boozy fudge recipes because the liquor is denser. The combination of liquor and chocolate can sometimes stiffen the chocolate quickly. In this case, I scrape the mixture into the baking dish and place a piece of non-stick foil, parchment paper, or wax paper over the mixture. Smooth the top with your hands and remove the foil or paper. Then chill the fudge for one to two hours.
  • Alternatively, if you find your fudge isn't setting as well as you like in the fridge, or it's too soft for your taste, you can cut the amount of booze you use back to about ½ cup.

Why does chocolate seize?

When you mix melted chocolate with liquid (in this case liquor), the chocolate can seize,or stiffen too quickly. Traditional boozy fudge recipes incorporate sweetened condensed milk, which is an ingredient that mitigates the seizing. However, by not using the sweetened condensed milk, I'm able to more than double the booze in the recipe, which gives it the strong taste I prefer. If you want to try this recipe and minimize the chances of chocolate seizing, try these tips:

  • Use room temperature booze. Cold booze can trigger seizing.
  • The key to success is in the chocolate! Chocolate that is too hot or overheated can also trigger seizing. Use the residual heat (or, leftover heat from time in the microwave or on the stove over a double boiler) as much as possible. Stir the chocolate well until the residual heat fully melts all of the chocolate chips. And when the chocolate is melted, let it cool slightly before adding to the booze and sugar mixture.
  • When you mix the booze and the sugar, whisk it very well. It should look like thin icing. If it's at all thick, add more booze, a tablespoon at a time, until it thins. (Check out the video to see what the consistency should look like.)
  • If your fudge has thickened too much to manage, you can try to re-melt the fudge in a heat-safe bowl set over a saucepan of simmering water.

BAILEY'S FUDGE -- 3-ingredient Irish cream whiskey fudge recipe (12)

homemade gift idea

Fudge is the perfect homemade gift idea for the holidays, especially boozy fudge. But because the booze does not cook out of this fudge, it's important add a label that the fudge contains alcohol. Package the Bailey's fudge in any container you like, then attach these fun holiday printables to label your fudge for grown-ups only!

Use this TEMPLATE FOR BOOZY FUDGE PRINTABLE TAGS. Print on heavier-weight white paper using a color printer. Cut circles around the gray line (or, use a 3-inch circle punch). Punch a hole for a ribbon and attach to your boozy fudge gift.

BAILEY'S FUDGE -- 3-ingredient Irish cream whiskey fudge recipe (13)

watch this short video on how to make Bailey's fudge

printable Bailey's fudge recipe

Bailey's fudge

Prep Time

10 mins

Cook Time

2 mins

Chill for

2 hrs

Total Time

12 mins

Bailey's fudge: Delicious, salted Bailey's fudge recipe with chocolate and Irish Cream whiskey.

Course: Dessert

Cuisine: American

Keyword: Bailey's Fudge

Servings: 25 pieces

Calories: 151 kcal


  • ¾ cup Bailey's Irish Cream whiskey
  • 1 pound confectioner's sugar
  • 1 ½ cups semi-sweet chocolate chips 9 ounces
  • 2 to 3 pinches coarse sea salt (optional)


  1. Line an 8-inch square baking pan with lightly greased parchment paper or non-stick foil.

  2. In a large bowl, combine the whiskey and confectioner's sugar with a whisk until the mixture is very smooth.

  3. In a microwave-safe bowl, place the chocolate chips. Melt at 70 percent power for 90 seconds in the microwave. Stir, using the residual heat to melt the chocolate chips. Continue to microwave, if needed, at 30 second, then 15 second intervals.

  4. Alternatively, you may set the bowl of chocolate chips over a saucepan of simmering water to melt the chocolate.

  5. Scrape the chocolate into the liquor and sugar mixture. Stir very well. Transfer to the prepared baking dish and smooth evenly.

  6. Sprinkle salt (if using) over the fudge.

  7. Chill the fudge until well set, about 2 hours. Cut into squares.

Recipe Notes

Combining melted chocolate with liquid (in this case, booze) can be risky. The chocolate can seize and thicken too quickly. To prevent this from happening, make sure to use room temperature alcohol and do NOT overheat the chocolate. Melt the chocolate slowly, using the residual heat as much as possible to fully melt the chocolate chips. Let the chocolate cool slightly before mixing in to the liquor and sugar mixture.

BAILEY'S FUDGE -- 3-ingredient Irish cream whiskey fudge recipe (15)

more Bailey's recipes

So you bought a bottle of Bailey's. Now what? Here are more Bailey's recipes you might enjoy.

more easy fudge recipes

the best chocolate fudge recipe

butterbeer fudge

buckeye fudge

  • Author
  • Recent Posts


Hi! I’m Meaghan, the creator of delicious desserts and easy recipes at I've published several cookbooks including SUGARLICIOUS and COOKIE SENSATIONS and have teamed up with Beth to make easy fudge recipes to share with you.

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BAILEY'S FUDGE -- 3-ingredient Irish cream whiskey fudge recipe (25)

About Meaghan

Hi! I’m Meaghan, the creator of delicious desserts and easy recipes at I've published several cookbooks including SUGARLICIOUS and COOKIE SENSATIONS and have teamed up with Beth to make easy fudge recipes to share with you.

Reader Interactions


    Please leave a comment.

  1. Alison

    Hi would it be possible to have the metric equivalents for the baileys fudge please. Thank you.


    • Meaghan

      Hi Alison! 3/4 cup of Bailey's is 6 fluid ounces. 1 pound of confectioner's sugar (icing sugar outside the US). 1 1/2 cups of chocolate chips is 9 ounces.


      • Margaret Nugent

        1 pound of icing sugar is meaningless to a Canadian, what is that in cups, or grams


        • Meaghan

          One pound is the equivalent of 454 grams and 16 ounces. It's the same as just under 4 cups. In the US, powdered sugar is sold by the pound or two pounds, so it's an entire package. I prefer listing the weight so those who use the metric system are accommodated.


  2. Lila O.

    I am so happy I finally found a boozy fudge that actually tastes like alcohol. Most recipes call for so little booze. This was great.


BAILEY'S FUDGE -- 3-ingredient Irish cream whiskey fudge recipe (2024)


Why is my 3 ingredient fudge not setting? ›

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

Does Baileys fudge have alcohol? ›

Baileys Fudge. This fudge has the perfect balance of chocolate and Irish cream flavor with no harsh alcohol bite. Treat yourself!

What makes high quality fudge? ›

You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

Can I fix fudge that didn't set? ›

OPTION 3) Sieve together some powdered sugar and cocoa powder, and gradually work this into your unset fudge until it reaches the consistency of dough, then roll out and cut into squares, or shape into balls and then roll in powdered sugar (roll the balls in icing sugar, not yourself).

What do you do if fudge didn't set? ›

It sounds like your fudge simply wasn't heated enough. ... If it's overcooked (resulting in grainy fudge) or undercooked (resulting in poor setting) all you really need to do is add a bit of cream, reheat the fudge to the target temperature, and let it set again.

What is the secret to smooth fudge that is not gritty? ›

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

How do you keep fudge creamy? ›

So, the key to smooth yet firm fudge, pralines, and fondant is to first bring the mixture to a high enough concentration and then let it cool off somewhat before starting to stir. And once you do start to stir, stir fanatically and without stopping for the finest, creamiest texture.

Why does fudge fail? ›

Homemade Fudge Doesn't Always Set

If your fudge doesn't firm up after a few hours, you either have too high an amount of liquid to sugar, or your mixture hasn't reached the soft-ball stage. Using a candy thermometer can help home cooks avoid this problem.

Is there whiskey in Baileys? ›

Baileys Irish Cream is an Irish cream liqueur made of cream, cocoa and Irish whiskey emulsified together with vegetable oil.

What is the alcoholic ingredient in Baileys Irish Cream? ›

One of life's most pleasurable indulgences, Baileys Original Irish Cream is the sweetest meeting of fine Irish whiskey and spirits, Irish dairy cream, and rich chocolate and vanilla flavors.

What is the main alcohol in Baileys? ›

This is where it all began! Original Irish Cream blends Irish whiskey and spirits with Irish dairy cream and a touch of rich chocolate and vanilla flavours. Pour over ice cream, mix into coffee, or enjoy it with ice for an originally delish Baileys moment.

Should you stir fudge constantly? ›

It is important to stir constantly with a wooden spoon until the mixture starts to thicken and its surface starts to look dull or matte. Now is the time to stop beating and pour the fudge into a mould. Another tip: Do not scrape the sides of the pan or the spoon used for stirring.

Do you stir fudge while it is boiling? ›

Stir the ingredients to dissolve the sugar until the mixture comes to a boil. If your recipe uses milk, stirring will keep the mixture from curdling. But once it reaches about 236–238 degrees F/113–114 degrees C (the "soft-ball" stage), do not stir it or even shake the pan.

Can you over beat fudge? ›

Beating the cooled batter is one of the crucial steps of fudge-making, but overbeating can turn fudge hard as a rock. Pay close attention to the change in appearance and only beat the fudge until it loses its glossy sheen.

Why did my homemade fudge not harden? ›

The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.

How do you make homemade fudge firmer? ›

​Harden the fudge:​ Place your container or tins in the fridge for 2 hours, which is the time it takes for the fudge to set. Once it's hardened, cut the fudge into 12 pieces or remove it from the muffin tins. Store in the fridge or the freezer (if you don't devour it right away).

What causes fudge to be too soft? ›

Conversely, if the cooking time is too brief and there is not enough evaporation, too much water will remain and the fudge will be too soft. A temperature of 112°C to 114°C (234°F to 237°F) must be maintained. This will ensure the fudge has the ideal concentration of water and sugar. Fudge is difficult to make.

What consistency should fudge be before it sets? ›

Points to remember

You know it's ready when a small amount of the mixture dropped into a glass of cold water sets into a soft ball that you can lift out with a teaspoon and pinch between your fingers. Turn off the heat and keep stirring for 5 minutes or until the mix starts to thicken a little.

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