Irish Cream Chocolate Fudge

24 Servings
Prep Time 10 minutes
Cook Time 0 minutes
Refrigerate 4 hours
Total Time 4 hours 10 minutes

Irish Cream Chocolate Fudge is the creamiest chocolate fudge that tastes like Irish coffee! Easy no-cook treat recipe perfect for holidays!

One of the best parts of the holiday season is lots of homemade Candy and fudge! Flavors like Dark Chocolate Orange Fudge and Peppermint Fudge are classic picks for the winter holidays. But it’s also fun to try new flavors like this Irish Cream Chocolate Fudge.

About Sabrina’s Irish Cream Chocolate Fudge Recipe

If you love to indulge in a cup of Irish Coffee, this fudge recipe is sure to be a favorite! It has all the flavors of the traditional coffee cocktail but is an a soft and creamy chocolate fudge. It’s perfect for any holiday, but of course it will really be a hit for St. Patrick’s Day.

Irish Cream Fudge has a deep caramel and vanilla flavor from the Baileys Irish Cream but has less bite than adding straight whiskey to your fudge. You get just the right amount of boozy kick without it overpowering the chocolate and cream flavors. Serve it along with Rum Balls at your next office party!

Irish Cream Chocolate Fudge individual ingredients.


  • Chocolate Chips: Semi-sweet chocolate is the perfect balance between sweet and chocolate flavor. For a creamier fudge you can use milk chocolate chips, or you can use dark chocolate for a slightly deeper chocolate flavor.
  • White Chocolate Chips: For the ultimate creamy silky texture and to add a bit of vanilla flavor, this fudge recipe mixes both regular chocolate and white chocolate. You also fold whole white chocolate chips for bursts of creamy vanilla flavor in every bite.
  • Condensed Milk: The condensed milk is key to getting the chocolate to set so it’s firm on the outside but still semi-soft texture in the center. Without it, the melted chocolate will harden as it cools, similar to a candy coating.
  • Irish Cream: Baileys Irish Cream is a cream liqueur flavored to taste like Irish Coffee which is a cup of coffee with cream, Irish whiskey, and cocoa. The cream liqueur mixer has a less harsh alcohol bite than mixing cream and whiskey in your fudge but you still get the Irish Coffee flavor.

Kitchen Tools & Equipment

  • Baking Dish: An 8 × 8-inch baking pan is the perfect size pan for this recipe. I recommend lining the pan with foil or parchment paper you can remove the fudge easily after it has set.
  • Vegetable Oil Spray: Whether you line the pan or not, you want to spray your baking dish with vegetable oil spray so it doesn’t stick. It’s best not to use baking spray because the flour in it will leave a residue on the fudge.

How to Make

Time needed: 4 hours and 10 minutes.

  1. Prep your Baking Dish

    Line your baking dish with aluminum foil or parchment paper. Spray lightly all over with vegetable oil spray. Set the pan aside.

  2. Melt the Chocolate Chips

    Add the semi-sweet chocolate chips, 1 cup white chocolate chips, and condensed milk to a large microwave safe bowl. Reduce the microwave power to 50%. Heat the chocolate for 30 seconds, then stir and heat again for another 30 seconds. Repeat until the melted mixture is smooth and combined.

  3. Flavor and Layer

    Add the Bailey’s Irish Cream to the melted chocolate and stir until smooth. Pour half the fudge mixture into your prepared baking pan. Sprinkle ½ cup of chopped white chocolate chips over the fudge.

  4. Finish and Set

    Cover the chocolate chip layer with the remaining fudge mixture, spreading with a spatula to even out. Add the remaining white chocolate pieces, gently pressing them into the fudge. Chill for 4 hours, until it’s fully set and firm. 

  5. Slice and Serve

    Once the fudge is fully set, gently use the foil (or parchment paper) to lift the block of fudge from the pan. Set on a flat surface and slice clean lines with a large sharp knife.

Can this be made ahead of time?

This fudge will last for a few weeks in the fridge or in the freezer for about 4-5 months so it is great for making ahead of time! The best way to store it in the freezer is to cut it into large squares then freeze the fudge on a parchment lined baking tray for at least an hour. Finally, wrap the fudge individually in plastic wrap. Freezing helps the fudge keep it’s shape and wrapping them in plastic helps prevent ice crystals from forming.

Nutritional Facts

Nutrition Facts
Irish Cream Chocolate Fudge
Amount Per Serving
Calories 312 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Trans Fat 0.02g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 9mg3%
Sodium 33mg1%
Potassium 260mg7%
Carbohydrates 34g11%
Fiber 2g8%
Sugar 29g32%
Protein 4g8%
Vitamin A 54IU1%
Vitamin C 0.4mg0%
Calcium 85mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Tips for Gifting Irish Cream Fudge

Make sure to note that this fudge contains alcohol if you are gifting or sharing it with others.

Basic Holiday Gifting

Once you’ve made your Baileys Irish Cream Chocolate Fudge, you can package it up for an easy holiday gift. Let the fudge chill in the fridge before you cut it into squares. You can put the fudge in a small box or tin to package. Just make sure to separate each layer of candy with wax paper or food-safe tissue paper so they don’t stick together.

Cute Gift Idea

Since this chocolate fudge is flavored like a coffee drink, why not go all out with the coffee theme? Start with a large mug you want to gift. Wrap up your fudge in a small cellophane bag that fits nicely in the mug. Fill the bottom half of the mug with coffee beans then nestle your bag of fudge on the beans. Pop a stick packet or two of instant espresso into the mug as well.

What to Pair With Bailey’s Irish Cream Fudge

Drinks: This Irish Cream Chocolate Fudge would taste amazing with a cup of black coffee or a glass of Cold Brew. The bitter coffee will be perfectly balanced by the super sweet and creamy fudge.

Fruit and Nuts: Chocolate and fruit are always a good pairing. Try it with a side of some fresh strawberries or raspberries. Another option is to pair a bowl or two with fresh nuts. Hazelnuts, almonds or walnuts add a bit of crunch and satisfy a sweet and salty craving.

How to Store

Store: Place the cut up fudge in an airtight container and separate the layers with parchment paper so that they don’t stick together. You can leave the sealed fudge at room temperature for up to a week, or keep it in the fridge for 2 weeks.

Freeze: You can also make the fudge ahead and keep it in the freezer for up to 5 months. Freeze the squares on a baking sheet for an hour then store them in a freezer safe container.

Frequent Questions

Does this fudge recipe require cooking?

No, this Irish Cream Chocolate Fudge does not require any cooking on the stove top. It’s a no-cook recipe made in the microwave.

Can this recipe be made without alcohol?

Yes. There are a couple options to make this without alcohol. First, you can use an alcohol-free Irish Cream coffee creamer. Another way is to use regular cream mixed with 1 tablespoon of maple syrup and 1 teaspoon of instant espresso. 

Recipe Card

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Irish Cream Chocolate Fudge

Irish Cream Chocolate Fudge is the creamiest chocolate fudge that tastes like Irish coffee! Easy no-cook treat recipe perfect for holidays!
Yield 24 Servings
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 4 hours 10 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 4 cups semi-sweet chocolate chips
  • 1 cup white chocolate chips
  • 1 cup sweetened condensed milk
  • 1/2 cup Baileys Irish Creme Liqueur
  • 1 cup white chocolate chips , chopped


  • Add foil to an 8×8 inch pan and spray lightly with vegetable oil spray.
  • In a large microwave-safe bowl add the semi-sweet chocolate, white chocolate and condensed milk.
  • Microwave on 50% power in 30-second increments and stir until smooth and well combined.
  • Stir in the Baileys Irish Creme Liqueur until smooth.
  • Add half the mixture to the pan, add half the white chocolate chunks.
  • Top with remaining fudge and remaining white chocolate chunks, press them down very gently.
  • Refrigerate for 4 hours or until firm, before slicing.


Calories: 312kcal | Carbohydrates: 34g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 9mg | Sodium: 33mg | Potassium: 260mg | Fiber: 2g | Sugar: 29g | Vitamin A: 54IU | Vitamin C: 0.4mg | Calcium: 85mg | Iron: 2mg
Keyword: Irish Cream Chocolate Fudge


White Chocolate Fudge: Instead of making Baileys Fudge with white chocolate and semisweet chocolate, you can just make it a white chocolate fudge. Replace the semisweet chocolate with all white chocolate chips. White Chocolate Fudge is especially great if you want to make this into a St. Patrick’s Day treat. You can make the white chocolate into a festive green color by mixing in a few drops of food coloring.

Coffee Flavor: Make coffee-flavored Baileys Irish Cream by mixing 2 tablespoons of instant coffee into the Baileys original Irish cream. The coffee will make it taste even more like the cocktail and will make the chocolate flavor more intense.

Mix-Ins: You can mix up the flavors and textures a bit with some mix-ins. Try some chopped up chocolate covered espresso beans, hazelnuts or almonds, or toffee bits. Mint would go great too with the creamy vanilla and chocolate, so try peppermint candies or Andes mints. Keep the mix-ins (including the chopped white chocolate chips) to 1 cup total. 

More Homemade Chocolate Fudge Recipes

Irish Cream Chocolate Fudge cut pieces in a pile with recipe name across bottom

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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