I love this recipe because it’s foolproof, quick, and irresistibly delicious. There’s no need for complicated sugar thermometers or hours of stirring — just a quick melt, mix, and chill. The combination of chocolate, condensed milk, and Baileys gives it a silky texture and a decadent flavor that melts in the mouth. It also makes a beautiful homemade gift that looks as impressive as it tastes.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the fudge: 350 g (12 oz) Dark chocolate, See notes 350 g (12 oz) Milk chocolate, See notes 397 g (14 oz) Condensed milk 150 ml (0.75 cups) Irish cream-flavored syrup
For decoration (optional): Sprinkles, Christmas-themed
Directions
I start by breaking both types of chocolate into small pieces and placing them in a large microwave-safe bowl along with the condensed milk and Irish cream-flavored syrup. I microwave the mixture for 30 seconds, then stir well until everything begins to melt together.
I repeat this once or twice more, heating in short bursts and stirring between each one, until the mixture becomes thick, glossy, and smooth. Once ready, I pour it into a small dish lined with baking paper and smooth the surface with a spatula. If I’m feeling festive, I scatter some Christmas-themed sprinkles over the top.
Then I refrigerate the fudge overnight to set completely. When it’s firm, I lift it out of the dish using the baking paper and cut it into small cubes. I keep the pieces stored in the fridge until I’m ready to serve or gift them.
Servings and Timing
This recipe makes about 36 pieces of fudge and takes just 4 minutes in total — 2 minutes to prep and 2 minutes to cook (plus chilling time).
Variations
Sometimes I make this fudge with white chocolate instead of milk for a creamier, milder flavor. I also like to swirl in some caramel sauce before setting it for a marbled effect. For a nutty twist, I stir in chopped roasted hazelnuts or almonds. Around the holidays, I often add a pinch of sea salt or edible glitter for a little sparkle. It’s such a versatile recipe that I can easily adapt it for any occasion.
Storage/Reheating
I store the fudge in an airtight container in the fridge, where it keeps beautifully for up to 2 weeks. It also freezes well — I freeze the pieces in layers separated by baking paper, then defrost in the fridge before serving. If the fudge feels too hard straight from the fridge, I let it sit at room temperature for 20–30 minutes before cutting or serving.
FAQs
Can I make this without a microwave?
Yes, I can melt everything together gently in a heatproof bowl over a pan of simmering water instead.
Can I use only one type of chocolate?
Yes, but I find mixing dark and milk chocolate gives the perfect balance of sweetness and richness.
Why is my fudge grainy?
That usually happens if the chocolate overheats — I make sure to microwave in short bursts and stir often.
Can I use sweetened condensed milk alternatives?
I prefer using full-fat condensed milk for the best texture and flavor.
How long does it take to set?
I usually chill it overnight, but it can be firm in as little as 3–4 hours.
Can I add mix-ins like nuts or fruit?
Absolutely — chopped nuts, dried cherries, or crushed biscuits all work beautifully.
What size dish should I use?
I use a small tin or dish about 23cm (9 inches) to get nice, thick pieces of fudge.
How do I stop the fudge from sticking?
I always line the dish with baking paper, leaving an overhang to make lifting it out easy.
Can I make this recipe non-dairy?
Yes, I can use dairy-free condensed milk and vegan chocolate.
How should I gift it?
I love packing the chilled fudge pieces into small cellophane bags or tins — it makes a perfect edible gift.
Conclusion
This Baileys Fudge is one of the easiest and most delicious treats I make during the festive season. It’s rich, creamy, and indulgent, with a perfect melt-in-your-mouth texture. I love how quick it is to prepare and how impressive it looks when cut into glossy squares. Whether I’m gifting it or saving it for myself, this fudge always adds a little extra sweetness to the season.
This Baileys Fudge is a rich, creamy, and indulgent treat made with just three main ingredients. Ready in minutes using the microwave, it’s the perfect festive sweet for gifting or enjoying as a decadent after-dinner bite.
Ingredients
350 g (12 oz) dark chocolate, broken into pieces
350 g (12 oz) milk chocolate, broken into pieces
397 g (14 oz) condensed milk
150 ml (0.75 cups) Irish cream-flavored syrup (such as Baileys)
Christmas-themed sprinkles (optional, for decoration)
Instructions
Line a small square or rectangular dish (about 23 cm / 9 inches) with baking paper, leaving an overhang for easy removal.
Place the dark chocolate, milk chocolate, condensed milk, and Irish cream syrup into a large microwave-safe bowl.
Microwave for 30 seconds, then stir well until the mixture begins to melt together.
Repeat heating in 30-second bursts, stirring between each one, until the mixture is smooth, glossy, and fully combined.
Pour the mixture into the prepared dish and smooth the surface with a spatula.
Sprinkle over festive decorations if using, then refrigerate overnight (or for at least 4 hours) until firm.
Once set, lift the fudge out using the baking paper and cut into small cubes.
Store in the fridge until ready to serve or gift.
Notes
Use a mix of milk and dark chocolate for the best balance of sweetness and richness.
Melt gently — overheating can make the fudge grainy.
Try adding caramel swirls, chopped nuts, or dried fruit for variation.
For a non-dairy version, use vegan chocolate and dairy-free condensed milk.
The fudge keeps for up to 2 weeks in the fridge or can be frozen for longer storage.
