Skip to Content

Recipe: Baileys and White Chocolate Fudge

This post may contain affiliate links. Read the disclosure to find out more.

This Baileys and white chocolate fudge recipe has been a favourite for years. It’s so easy and fast to make and will be a hit with your family and friends.

Plate of Baileys and White Chocolate Fudge sitting on a christmas napkin with 2 gold bird ornaments

Do you need to ‘bring a plate’ or pull together a quick kitchen gift?  This Baileys and White Chocolate Fudge is always a hit and so quick and easy to put together. 

Unlike many confectionery recipes, you don’t need a candy thermometer or any other fancy equipment.  All you need is a pot, a tray to set it in and a stovetop or gas ring.  You could even make it in the caravan or on the gas burner outside if you really wanted to.

This is one of my ‘go-to’ recipes over the holiday season and a great excuse to always have a bottle of Baileys in the fridge at any time of the year.

This recipe has been around and on my regular rotation for around 20 years now and it is still a favourite with family and friends. I hope you and yours enjoy it just as much.

Recipe: Baileys and White Chocolate Fudge

Baileys and white chocolate fudge

Baileys and White Chocolate Fudge

Yield: 24 pieces
Prep Time: 25 minutes
Total Time: 25 minutes

This Baileys and white chocolate fudge is a smooth and indulgent treat or gift, it's also very easy to make.

Ingredients

  • 30 g butter
  • 50 ml milk
  • 350 g caster sugar
  • 125 ml Baileys
  • 300 g white chocolate, melts or broken up bar
  • 25 ml Baileys, 2nd portion
  • Baking paper to line the tray and butter or cooking spray to grease it.

Instructions

  1. Prepare your tray, I use my square cake tin lined through the middle with baking paper and an overhang so I can lift it out to cut. Then I grease the rest with butter.
  2. In a medium to large saucepan put the butter, milk, sugar and first measure of Baileys. Heat slowly while stirring to dissolve all the sugar. It takes about 5 minutes. If you rush this stage your fudge may initially have a slightly grainy texture where the sugar isn't fully liquid but that will disappear if it stands in the fridge overnight. Did I mention the recipe is almost foolproof 🙂
  3. Now increase the heat to medium and you want to cook the fudge for about 10 minutes. You need to stir continuously. It should have a nice rolling boil during this stage, not too fast and be careful you don't let it boil up and over. Fudge will give you a nasty burn.
  4. Remove from the heat and add in the second measure of Baileys and the chocolate. Keep stirring, give that arm a workout, your almost done. The chocolate will melt in giving a lovely smooth consistency.
  5. Pour the fudge into the prepared tray, work reasonably quickly as it will start setting as soon as it starts to cool. Now put it in the fridge for a couple of hours to set thoroughly. Remove and cut into small pieces.
Nutrition Information
Yield 25 Serving Size 1
Amount Per Serving Calories 154Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 6mgSodium 24mgCarbohydrates 23gFiber 0gSugar 23gProtein 1g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

 Pin this image in Pinterest so you can make it later and to share it with other like-minded busy cooks.

Baileys and White Chocolate Fudge

Are you a fan of Bailey and white chocolate fudge?  I’d also love to know if ‘bring a plate’ a thing in the country you’re living in? It’s a strange concept to many who move to Australia and New Zealand.

Blooming great tulips in Enoshima
← Previous
New Farm to City Riverwalk Reopened
Next →

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe