Bailey’s Irish Cream & Coffee Fudge

Making fudge is a favorite of mine pastime during the holidays.  I don’t make it often, 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 & Coffee is as tasty as it is easy to make. This Bailey's Irish Cream & Coffee fudge is the perfect sweet treat for your holiday table. It is delicious and so easy to make, too.

Time to make some Bailey’s Irish cream and Coffee Fudge

To make the 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.  Bailey's Irish Cream & Coffee Fudge. To die for!

Since I had all my ingredients out and it was a Sunday, I decided to make my own Bailey’s Irish Cream.  You can find the recipe here.  It is just as good as the original and costs a fraction of the price. ingredientsTo make the fudge you will need:  (affiliate links)

  1. 3/4 cup of butter
  2. 3 cups of granulated sugar
  3. 2/3 cup of evaporated milk
  4. 1/3 cup of Bailey’s Irish cream 
  5. 2  Tbsp-cold coffee
  6. 1 – 7 oz-jar marshmallow cream
  7. 1 package of butterscotch morsels
  8. 1 tsp pure vanilla extract

line your panPlace 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. coffee and baileysMix together the Bailey’s and cold coffee in the microwave and heat for about 20 seconds until it is well  mixed. butter and marshmallowOn the stove top, combine the butter, evaporated milk, sugar and marshmallow cream until well mixed and smooth. stir in the BaileysSlowly 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. Add the butterscotchStir in the butterscotch chips and vanilla extract.  Let the fudge setPour the fudge 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 in my cooking pan.  There is nothing as discouraging as spending time on fudge and not having it set later.  Bailey's Irish Cream & Coffee Fudge. Place in the fridge until set.  Cut into pieces and enjoy. For more great Bailey’s desserts, try these Bailey’s Irish cream brownies.  YUM!

2.7 from 3 reviews
Bailey's Irish Cream & Coffee Fudge
  • ¾ cup of butter
  • 3 cups of granulated sugar
  • ⅔ cup of evaporated milk
  • ⅓ cup of Bailey's Irish cream
  • 2 Tbsp cold coffee
  • 1 - 7 oz-jar marshmallow cream
  • 1 pkg of butterscotch chips
  • 1 tsp pure vanilla extract
  1. In a small bowl combine Bailey's Irish cream and the coffee. Microwave on high for 10 seconds. or until melted and dissolved well.
  2. In a medium saucepan, over medium heat, melt the butter, milk, sugar and marshmallow cream. Slowly stir in the Bailey's coffee mixture; mix well and boil for 5 minutes.
  3. 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.
  4. Chill to set and then cut into pieces.


Disclosure of Material Connection: Some of the links in the post above are "affiliate links." This means if you click on the link and purchase the item, I will receive a small commission from the sale, but the price is the same for you. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

  13 comments for “Bailey’s Irish Cream & Coffee Fudge

  1. Stephanie
    12/10/2016 at 6:40 pm

    Big fail I think you are supposed to put marshmallows at end not beginning. Big disappointment

    • Carol
      12/10/2016 at 8:08 pm

      Hi Stephanie. It is not marshmallows, it is marshmallow cream (in a jar). Many fudge recipes use this ingredient so that it sets well. Worked fine for me. But if you used marshmallows, it would not. Carol

      • Kate Smith
        12/10/2016 at 10:50 pm

        I wondered the same thing. I’ve made several fudge recipes with marshmallow cream and always put it in at the end, after the boiling stage. I followed this recipe exactly and it never set, in fact was still quite liquidy pouring into the pan. Guess I’ll try again adding the marshmallow cream after boiling. Tasted good but wasn’t presentable.

        • Carol
          12/10/2016 at 11:14 pm

          That is interesting feedback Kate. Mine set perfectly so I don’t know why it didn’t work for you. Carol

  2. Lindsey
    12/16/2016 at 1:08 pm

    For those having issues getting the right consistency… With trial and error I have learned that your butter, sugar and evaporated milk must boil to exactly 238° which is soft ball stage before anything else is added. As soon as it reaches 238° turn off and remove from heat. Then add your other ingredients and mix until smooth. I have also started using sour cream instead of evaporated milk as I have noticed it makes fudge beautifully smooth. You don’t get that sour cream flavour, just better consistency.

    • Cathy
      12/17/2016 at 1:38 pm

      How much sour cream to evaporated milk equivalent? Thank you in advance.

  3. Cheryl (Ty) Lady
    12/17/2016 at 2:18 pm

    I have a couple questions. (1) Is the coffee already made coffee or coffee granules? (2) What size pkg. of butterscotch chips do you use? The large, 11 oz. bag?

    Thanks for your help. I’m not a fudge maker, but these look great.


    • Carol
      12/17/2016 at 9:29 pm

      Hi Cheryl. 2 tablespoons of actual coffee, not grounds and an 11 oz bag of the chips. CArol

  4. Ashley
    12/23/2016 at 10:27 pm

    This recipe isn’t consistent. I measured out all items before I started cooking. In the beginning you said 2 tbsp coffee and in the end you say 3. In the instructions you never mention how or when to mix in the milk. I should have skipped right to the bottom instead of following the reading. Now I’m worried the whole thing is ruined.

    • Carol
      12/24/2016 at 10:18 am

      Thanks for your comments. I missed the typo at the bottom where I had 3 tbsp of coffee instead of two mentioned above. That won’t affect the fudge at all. The milk is added at the same time as the butter and marshmallow cream.

  5. Nancy
    10/23/2017 at 6:00 am

    First thing I would tell inexperienced candy makers is you CAN NOT make candy if it raining. I know people say I’m crazy but I have found it true.

    • Carol
      10/23/2017 at 10:58 am

      That’s a good point Nancy. The humidity may affect it! Carol

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