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:
Time to make some Bailey’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)
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.
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!
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.
- 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
- 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.
- Chill to set and then cut into pieces.