Bailey’s Chocolate Fudge is the easiest holiday treat! This recipe makes plenty of fudge – perfect for gifting – and doesn’t require a candy thermometer!
(This post was originally published in December of 2017 – I just gave it an update with fresh photos!)
I’m in full-on Christmas mode here, so bear with me as I share ALL THE CHRISTMAS FOOD! And by bear with me, I actually mean get excited with me because today I’ve got something extra special going on – Bailey’s Chocolate Fudge!
Look at that chocolate goodness ?? BRB while I face plant into that pan of fudge.
I started making this a few years ago for Christmas and I instantly knew it would become a Christmas tradition.
I have good reasons for making this an instant-tradition though —
- It’s super easy to make
- This recipe makes a LOT of fudge, which means easy gifts for neighbors, friends, and co-workers
- It’s LOADED with chocolate
- It’s got Bailey’s which (in my opinion) livens up any dessert!
So remember back there when I said fudge is really easy to make? You may not have believed me.
Let me reassure you – this fudge is totally doable! However, here are some helpful tips to ensure an easy breezy fudge-making experience for you.
- Read the recipe carefully before you start
- Measure all your ingredients out before you begin making the fudge
- Use a LARGE mixing bowl (this does make quite a bit of fudge)
- Use a non-stick pot
Don’t be intimidated – you can totally pull this off. And, when you’re finished you’ll have lots of yummy Christmas goodies to snack on and a lovely treat to gift to your people ?.
Did you make this recipe? Snap a photo and leave a comment!
Bailey's Chocolate Fudge
- 4 1/2 cups granulated sugar
- 12 oz evaporated milk
- 1 stick butter
- 24 oz milk chocolate chips
- 12 oz semi-sweet chocolate chips
- 14 oz marshmallow creme
- 1 1/2 tsp vanilla
- 2/3 cup Bailey's Irish Cream
- NOTE: When making fudge, it's important to read the recipe carefully and have all your ingredients and utensils out and ready before you begin - once the fudge is cooking it's important to stir it constantly to avoid burning and to move quickly so you can get the fudge in the pan before it starts to harden.
- Prep: Line a 9x13 baking dish AND an 8x8 baking dish with foil and spray well with non-stick cooking spray. Yes, this recipe makes that much fudge!Add all the chocolate chips, the marshmallow creme, vanilla, and Bailey's to a LARGE mixing bowl. No need to stir or mix. Keep the pans and the bowl with the chocolate in reach - once the fudge is ready to be poured into the pans you need to move fast.
- Make the Fudge: In a medium saucepan, combine the butter, evaporated milk, and sugar. Bring to a gentle boil over medium heat. Once it starts to boil, let cook for 10 minutes (set a timer!) while stirring constantly, so it doesn't burn. Immediately pour the mixture into the bowl with the chocolate after the 10 minutes. Stir quickly to combine everything. Once the mixture is smooth, pour it into the prepared pans immediately. Let the pans sit out for about an hour (or until the pan is relatively cool) and then cover the pans with foil and transfer to the fridge.
- Serve + Store: Cut into squares once completely cool. Store, tightly covered, in the fridge for up to 2-3 weeks.
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