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Irish cream fudge with lots of Baileys flavor. Couldn’t be any easier to make and is naturally gluten-free!

Irish cream desserts are my favorite treats for St. Patrick’s Day. Last year I made these Irish cream brownies and wanted to make something equally as chocolaty and boozy this year.

By the way, if you haven’t made this homemade chocolate pudding with Baileys yet, you have to try it! It’s one of my favorite pudding recipes.

What I love about this fudge recipe is that it uses quite a bit more Baileys than other similar recipes I’ve seen. When it comes to boozy desserts, I don’t like subtle!

Something else that makes this recipe a winner for me is how simple it is. You know those fudge recipes that require boiling? I’m terrified of them.

With this recipe, all you do is mix everything together in one pot. So easy! There’s really nothing to mess up, as long as you don’t overheat the fudge mixture.

This fudge really doesn’t need any add-ins but I tossed in some walnuts for a bit of a crunch. I didn’t want a strong nutty flavor so I didn’t toast the walnuts.

If you prefer a stronger walnut taste, spread the walnuts out on a baking sheet and bake for about 5-8 minutes at 350°F or until they smell toasted.

One thing I haven’t experimented with is using a different type of alcohol. If you want to try something else, I recommend going with a cream-based liqueur and not something like rum.

If you love Irish cream as much as I do, try my mini Irish cream cheesecakes. They have a homemade chocolate cookie crust and can be made with all-purpose or gluten-free flour!

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Irish Cream Fudge

By: Erin
4.45 from 59 ratings
Prep: 5 minutes
Cook: 10 minutes
Chill Time: 4 hours
Total: 4 hours 15 minutes
Servings: 64 pieces
Irish cream fudge with lots of Baileys flavor. Couldn’t be any easier to make and is naturally gluten-free!


  • 4 cups 24 ounces semi-sweet chocolate chips or chopped chocolate
  • 1 cup sweetened condensed milk
  • cup Irish cream*
  • ½ teaspoon vanilla extract
  • pinch of salt
  • 1 ½ cups chopped walnuts optional


  • Line an 8"x8" or 9"x9" pan with a piece of parchment paper or foil.
  • Mix together all the ingredients, except for the walnuts, in a large saucepan and then turn the heat to low. Using a silicone spatula, stir frequently until no lumps of chocolate remain, being sure to scrape the bottom of the pan often.
  • It will take about 7-10 minutes. Once well combined, stir in the walnuts, if using.
  • Scoop the fudge into the lined pan and use the spatula to even it out.
  • Refrigerate for 3-4 hours or until firm before cutting into pieces.


  • Store in an airtight container for up to 1 week.
  • If you're gluten-free, make sure your Irish cream (and every ingredient you use) is gluten-free. I recommend the brand Carolans.
4.45 from 59 votes (59 ratings without comment)

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  1. Wendy says:

    What do you line the pan with?

    1. Jamie says:

      Hello – You will want to line the pan with a piece of parchment paper or foil. Hope this helps! Happy baking.

    2. Richard says:

      @Jamie, I tried the recipe and mine didn’t set completely even after being in the fridge all night. How long do you need to cook it for?

    3. Jamie says:

      Hi Richard-
      It should take about 7-10 minutes for the mixture to completely melt.

  2. Jess says:

    I just finished making this and it’s delicious! Thank you! Do you think it would work using amaretto in place of the Bailey’s? Would I need to add a little heavy cream or would a straight substitution work? My imagination is running wild with boozy fudge options, lol. 

    1. Jamie says:

      Hello! I haven’t attempted this recipe with this substitution, so I am not sure of the result. If you happen to give it a try, I’d love to know how it turns out. Thanks so much for stopping by.

  3. pat says:

    how do you get the speckled look if all the ingredients are all mixed?

    1. pat says:

      sorry i missed out the optional nuts in the recipe Duh!!

  4. Bruce says:

    The ice cream fudge is looking so delicious and tasty.

    1. Jamie says:

      It’s really good, Bruce. Let me know if you give it a try!

  5. Leann says:

    Hi can I have the measurements in ounces instead of cups please 

    1. Jamie says:

      Hi, Leann! This conversion tool should help. I hope you enjoy the fudge!

  6. Rossana says:

    Excellent fail proof recipe great after dinner with a nice French Roast 

    1. Jamie says:

      I’m so glad you enjoyed it, Rossana!

  7. Mejdi Hachani says:

    Looks Delicious

    1. Jamie says:

      Thank you, Mejdi!

  8. Roseanne says:

    Oh my goodness – this just sounds and looks delicious. I always make a traditional fudge for my sister at the holidays, but this might be something to make to get her through. She is a HUGE fudge lover! Thank you for sharing . . . I will have to tempt her with it. ~smile~

    1. Erin says:

      Thanks so much! I hope that you and your sister will both enjoy the fudge. I’d love to hear how it comes out!

  9. addie says:

    Would these be safe for kids to eat or are they adult only? I don’t know how hot things have to be to cook off the alcohol. I am definitely trying them, just want to know if I need to hide them from the kiddos :)

    1. Erin says:

      It definitely doesn’t get hot enough to cook off the alcohol. Whether or not the small amount of alcohol in each piece is okay for kids, I guess that’s up to you. ;) I hope you’ll enjoy them!

  10. Heidi says:

    Yum Yum!  What can I say… I needed another excuse to indulge in Baileys.  Love this recipe.  It looks pretty easy to follow too.  Thx.

    1. Erin says:

      You’re welcome! I hope you’ll get the chance to try it out. :)