This delicious Bailey’s fudge recipe has a surprise addition of coffee for a great flavor. It is creamy and sweet and has a lovely consistency.
This year, make some Irish Cream Fudge as a part of your Christmas traditions!
Who doesn’t love the taste of a glass of Bailey’s Irish cream during the holidays? It is rich and thick and so creamy with that delicious hint of whiskey in the background.
Now imagine that taste in a piece of holiday fudge! BOOM! What a flavor combo!
Making fudge is a favorite of mine pastime during the holidays. I don’t make fudge very often during the year, because I do try to watch my weight, but during November and December I indulge in it.
This recipe for Irish Cream Fudge infused with Bailey’s Irish Cream & cold Coffee is as tasty as can be. It is my favorite sweet treat, so I like to have a lot of fudge recipes on hand.
NOTE: This is not a really easy fudge. In order to get the right consistency, the main fudge mixture must be boiled for five minutes or so to get it to the soft ball stage. But the flavor makes it worth the effort.
More fudge recipes
Are you a fudge lover like I am during the holidays? Try one of these recipes, too:
Reeses peanut butter cup fudge
White Chocolate Mosaic fudge
Easy dark chocolate peanut butter fudge
Time to make someBailey’s Irish cream Fudge
To make the Irish Cream Fudge, you will need Bailey’s Irish Cream. I had a bottle on hand that was unopened, but when I undid the top, I discovered to my horror that it had gone off and I could not shake it to make it good again.
Since I had all my ingredients out and it was a Sunday, I decided to make my own Bailey’s Irish Cream.It is just as good as the original and costs a fraction of the price.
To make the fudge you will need: (affiliate links)
3/4 cup of butter
3 cups of granulated sugar
2/3 cup of evaporated milk
1/3 cup of Bailey’s Irish cream
2 Tbsp-cold coffee (the liquid from a cup of coffee, not granules)
To make this Bailey’s fudge recipe, start by placing aluminum foil in the bottom and up the sides of a 9 inch pan. It will make it so much easier to get the fudge out later.
Just use the pieces on the top as handles and then peel it off later. Mix together the Bailey’s and cold coffee and place it in a microwave safe bowl and heat for about 20 seconds until it is well mixed. On the stove top, combine the butter, evaporated milk, sugar and marshmallow cream until well mixed and smooth. Slowly stir in the Bailey’s Irish cream mixture and mix well. Continue to cook after it boils for five minutes, stirring the whole time, so that it does not stick.
It will be at the soft ball stage. (drop a bit of the fudge mixture into a glass of water…it will form a small ball.)Stir in the butterscotch chips and vanilla extract. Pour the mixture for the Bailey’s fudge recipe into your prepared pan. I had to hurry as it was starting to harden. I love this stage.
I know that I have cooked it long enough when it starts to harden on the sides of my cooking pan. There is nothing as discouraging as spending time on fudge and not having it set later.
Share this recipe for making Bailey’s fudge on Twitter
If you enjoyed this fudge recipe, be sure to share it with a friend. Here is a tweet to get you started:
The holidays will soon be here and fudge is a part of any dessert table. What is better than plain fudge? Fudge made with Bailey's Irish Cream. It's sweet and creamy and a hit at any holiday gathering. Click To Tweet“
Tasting the Bailey’s Fudge Recipe
This Irish cream fudge has the perfect texture. I like a fudge that is not too sticky and this one cuts into beautiful chunks.
The taste is sweet and creamy with a hint of coffee in the background. My husband is a big coffee drinker and really likes this fudge!
Place in the fridge until set. Cut into pieces and enjoy. For more great Bailey’s desserts, try these Baileys Mudslide Truffles, andBailey’s Irish cream brownies. YUM!
Would you like a reminder of this recipe for Bailey’s Irish cream fudge? Just pin this image to one of your Pinterest dessert Boards.
Yield: 30
Bailey's Irish Cream & Coffee Fudge
Get the taste of Bailey's Irish cream in a piece of holiday fudge, for the ultimate in Christmas sweet treats.
Cook Time10 minutes
Total Time10 minutes
Ingredients
3/4 cup of butter
3 cups of granulated sugar
2/3 cup of evaporated milk
1/3 cup of Bailey's Irish cream
2 Tbsp cold coffee (the liquid, not granules)
1 - 7 oz-jar marshmallow cream (NOT marshmallows - cream in a jar)
1 11 oz pkg of butterscotch chips
1 tsp pure vanilla extract
Instructions
In a small bowl combine Bailey's Irish cream and the cold coffee.
Place the mixture in a microwave safe bowl and heat on high for 10 seconds. or until melted and dissolved well.
Melt the butter milk, sugar and marshmallow cream in a saucepan on the stove over medium heat.
Slowly stir in the Bailey's coffee mixture; mix well and boil for 5 minutes. (Should be to the soft ball stage)
Remove from heat and stir in butterscotch chips and vanilla extract.
Stir for 3-4 minutes. until the mixture is smooth. Pour into a foil lined 8 x 8" pan.
One of life's delicious indulgences. Put Baileys in hot coffee and you've got a hot drink made in heaven. Psst – you can even make Baileys Hot Coffee with instant coffee for a super quick treat! If you're wondering how to make Baileys Hot Coffee, it's oh-so-simple and tastes like pure bliss in a cup!
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.
In a medium sized saucepan, combine 4 1/2 cups of granulated sugar, 1 can of evaporated milk, and 1/2 pound of butter. Bring to a gentle boil over medium heat first and then cook slowly, stirring constantly for about 10 minutes. Pour the milk mixture into the very large bowl holding the chocolate chip mixture.
Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!
Baileys can be easily mixed with all manner of beverages to make a simple, creamy drink. The only rule is to avoid citrus or anything with a lot of citric acid, which makes it curdle. That means avoid juices and soda.
Manufacturers of cream liqueurs point to the effective preservative qualities of alcohol as the reason that refrigeration is not required. Baileys™ guarantees it's product for 2 years from the date of manufacture, opened or unopened, and suggests a storage temperature range of 0-25˚Celsius.
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).
If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream. Stir the fudge as it heats, but only until the sugar in the chocolate is completely melted again.
Although fudge often contains chocolate, fudge is not the same as chocolate. Chocolate is a mix of cocoa solids, cocoa butter and sometimes sugar and other flavorings and is hard and brittle. Fudge is a mixture of sugar, dairy and flavorings that is cooked and cooled to form a smooth, semi-soft confection.
Put sugar and milk into a saucepan. Heat gently, sitrring constantly until sugar dissolves. Add condensed milk, butter, salt and golden syrup. Stir until butter has melted.
To avoid this issue, swirl the pan instead of stirring it with a spoon. You can use a wet pastry brush to wipe down any sugar that sticks to the sides of the pot.
By letting the fudge cool without stirring, you avoid creating seed crystals. Stirring would help sucrose molecules "find" one another and start forming crystals. Stirring also introduces air, dust, and small dried bits from the walls of the saucepan—all potential seeds for crystal formation.
Coarse grainy fudge results when large crystals are allowed to form. Butter is added in the final stages to add flavor and smoothness and inhibit large crystal formation. Use unsalted butter so you can add a small amount of salt (¼ teaspoon per stick of butter) to the sugar/liquid mixture.
The beauty of Baileys is that there are lots of ways to mix it up when you want to treat yourself. It goes well with hot drinks, like coffee, hot chocolate, and even earl grey tea. You can mix Baileys with cold drinks, working wonders mixed with co*cktails like an espresso martini or a white Russian.
If you prefer a creamier, smoother texture reminiscent of melted ice cream, Baileys may be the best choice. The Baileys taste is both indulgent and satisfying with its signature blend of Irish cream, whiskey, and cocoa. Consider both flavor profiles when deciding whether you want to try Kahlua or Baileys in coffee.
However, which one should you choose from the two of them depends on what you typically like to eat/drink. If you're looking for something sweet with chocolate notes, Baileys is your best bet. On the other hand, if you're looking for something creamy with coffee notes, Kahlua is your best bet!
Whiskey. Irish whiskey is the classic choice for Irish Coffee, but any member of the whiskey family pairs well with an espresso-based coffee drink. Try cinnamon whiskey for a spiced-up option or maple whiskey for a seasonal note.
Introduction: My name is Dr. Pierre Goyette, I am a enchanting, powerful, jolly, rich, graceful, colorful, zany person who loves writing and wants to share my knowledge and understanding with you.
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To make this Bailey’s fudge recipe, start by placing aluminum foil in the bottom and up the sides of a 9 inch pan. It will make it so much easier to get the fudge out later.
Mix together the Bailey’s and cold coffee and place it in a microwave safe bowl and heat for about 20 seconds until it is well mixed. 
On the stove top, combine the butter, evaporated milk, sugar and marshmallow cream until well mixed and smooth. 
Slowly stir in the Bailey’s Irish cream mixture and mix well. Continue to cook after it boils for five minutes, stirring the whole time, so that it does not stick.
Stir in the butterscotch chips and vanilla extract. 
Pour the mixture for the Bailey’s fudge recipe into your prepared pan. I had to hurry as it was starting to harden. I love this stage.
