Description
Ultra-creamy, rich Bailey’s Chocolate Fudge made with sweetened condensed milk and semi-sweet chocolate chips. This quick stovetop fudge sets firm in the fridge and is perfect for holidays, gifting, or an easy chocolate dessert.
Ingredients
2 cups semi-sweet chocolate chips
1 (14 oz / 396 g) can sweetened condensed milk
2 tbsp unsalted butter
1/4 cup Bailey’s Irish Cream
1 tsp vanilla extract
1/4 tsp salt
Instructions
Line an 8×8-inch (20×20 cm) pan with parchment paper, leaving overhang.
In a saucepan over LOW heat, combine chocolate chips, sweetened condensed milk, and butter.
Stir constantly until melted and smooth (do not boil).
Remove from heat; stir in Bailey’s, vanilla extract, and salt until glossy and combined.
Pour into the prepared pan and smooth the top.
Refrigerate for 2 hours, or until firm.
Lift out using parchment and cut into squares.
Notes
Keep heat low—overheating can cause grainy fudge.
For neat slices, warm a knife under hot water, wipe dry, then cut.
Storage: airtight in the fridge up to 2 weeks; freeze up to 2 months (thaw in fridge).
Family-friendly swap (no alcohol): replace Bailey’s with 1/4 cup heavy cream + 1/2 tsp extra vanilla (or 1/4 cup evaporated milk + 1 tsp vanilla).
Optional toppings: flaky sea salt, mini chocolate chips, crushed candy canes, or chopped nuts before chilling.