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:
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.
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:
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.
Combine 400g dark chocolate, chopped, 400g can sweetened condensed milk and 75g butter, chopped in a saucepan. Stir over low heat until chocolate has melted and mixture is smooth. Remove from heat. Stir in 1/4 cup Irish cream liqueur.
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).
The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.
If you're worried about the kids eating something with alcohol in it, I recommend keeping the fudge in a tin and hiding it somewhere they'll never think to look for it – like the laundry! Then, after they're all tucked up into bed, sneak a piece for yourself and sit down with a glass of Baileys. Pure grown-up bliss!
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.
Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.
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.
Fudge usually behaves this way when it's not cooked to a high enough temperature (due to oversight or a faulty candy thermometer). If your fudge is tough, hard, or grainy, then you may have made one of several mistakes: You may have overcooked it, beaten it too long, or neglected to cool it to the proper temperature.
Baileys and vodka go so well together, and Baileys and coffee is already a classic mix! It's so simple to make at home. In just three easy steps, you'll have a show-stopping co*cktail that'll treat your friends – or why not add a touch of decadence to your group's movie night?
The classic Kahlua taste is a unique blend of coffee, rum, sugar, and vanilla that produces a rich, velvety flavor that pairs with nitro cold brew wonderfully. If you prefer a creamier, smoother texture reminiscent of melted ice cream, Baileys may be the best choice.
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!
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Introduction: My name is Virgilio Hermann JD, I am a fine, gifted, beautiful, encouraging, kind, talented, zealous 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.
