This boozy Bailey’s white chocolate fudge is deliciously smooth, yet easy to make in the microwave! It’s a one-bowl, no-bake, 3-ingredient Irish cream white chocolate fudge, perfect for luxury gifting.
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✏️ Why you’ll love this recipe
This Irish cream fudge is soft, creamy and full of Bailey’s Irish cream liqueur flavour. It also lasts up to a month, so it’s great to make ahead and keep.
No slow-cooker or candy thermometer is needed; this Bailey’s white chocolate fudge is made with condensed milk like Carnation as the secret ingredient.
This easy Bailey’s microwave fudge recipe is simple and perfect as a homemade edible gift for Christmas, Valentine’s Day or St Patrick’s Day candy.
🥘 Ingredients
This Bailey’s white chocolate fudge recipe calls for the following ingredients:
See the recipe card for quantities.
Top tip: For accuracy, it’s best to weigh your ingredients rather than using cups.
♻️ Substitutions / Variations
Swap your white chocolate for milk chocolate for a chocolate Bailey’s fudge version.
You can choose any flavour of Bailey’s Irish Cream to try, giving a new twist to your Irish cream fudge. I’d recommend trying their Irish coffee flavour or Bailey’s salted caramel.
You can stir in extras like pistachio nuts or crushed Malteasers to your fudge mixture before pouring it into the tin.
You can also stir a few drops of food colouring into the fudge mixture for a festive twist, like pink or red for Valentine’s Day and green for St Patrick’s Day or Christmas.
📖 Method
Step 1: Break white chocolate into pieces in a microwaveable bowl. Pour in the condensed milk and heat in the microwave for 20-second bursts, stirring in between, until the chocolate has melted.
Step 2: Stir in the Bailey’s Irish cream liqueur until combined.
Step 3: Pour the mixture into an 8-inch baking tin lined with greaseproof paper and smooth the top.
Step 4: Refrigerate for at least 1 hour until set. Cut into small squares and enjoy!
🎥 Recipe video
Check out the recipe video below for how to make the best 3-ingredient Bailey’s Irish Cream fudge!
💭 Top tips
- Use white chocolate from the baking aisle for ease of melting. Make sure to break your chocolate into small, even pieces if you don’t use white chocolate chips.
- Melt your chocolate mixture slowly using no more than 20-second bursts in the microwave to prevent it from burning or separating.
- Even if your baking pan is non-stick, line your tin with baking parchment or greaseproof paper. Leave a small overhang of paper to make it easier to lift your fudge out of the tin after it sets.
- Cut your Baileys white chocolate fudge into small pieces for bite-sized fudge squares. I cut mine into 36 pieces by cutting the whole fudge slab in half, then each of those halves in half again. Rotate your slab 90 degrees and repeat.
❔ Recipe FAQs
Your Bailey’s fudge should last for 2 to 3 weeks (though often longer!) when stored in an airtight container at room temperature. Keep it in the fridge if it’s hot where you live.
Yes! You can freeze your Bailey’s fudge wrapped in a layer of cling film and a layer of foil for up to 2 months. Defrost and enjoy!
No, for this microwave fudge recipe, you should not use evaporated milk instead of sweetened condensed milk. It needs condensed milk to set properly.
If your Bailey’s cream fudge is too soft, then store it in the fridge to firm up.
Yes, this Bailey’s white chocolate fudge is a gluten-free recipe.
🧁 Other goodies
Looking for some more easy no-bake candy treats? Check out these best ever fudge recipes for more delicious ideas:
If you’re a Bailey’s Irish cream fan, then check out these delicious Bailey’s Irish cream dessert ideas:
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📖 Recipe
Bailey’s White Chocolate Fudge
Easy 3-ingredient Bailey’s white chocolate fudge made in the microwave
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Instructions
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Break white chocolate into pieces in a microwaveable bowl. Pour in the condensed milk and heat in the microwave for 20-second bursts, stirring in between, until the chocolate has melted.
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Stir in the Bailey’s Irish cream liqueur until combined.
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Pour the mixture into an 8-inch baking tin lined with greaseproof paper and smooth the top.
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Refrigerate for at least 1 hour until set. Cut into small squares and enjoy!
Video
Notes
Freezing: You can freeze your Bailey’s fudge wrapped in cling film and foil for up to 2 months.
Tips:
- Use cooking white chocolate or melting wafers/chips from the baking aisle for ease of melting.
- Melt your white chocolate and matcha condensed milk together slowly to prevent burning or separation.
- Line your tin with baking paper and leave a slight overhang to lift it out easier afterwards.
- Cut your fudge into 36 bite-size fudge squares by cutting the whole slab in half, then each of those halves in half again. Rotate your slab 90 degrees and repeat.
Nutrition
Calories: 126kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 28mg | Potassium: 86mg | Fiber: 0.03g | Sugar: 16g | Vitamin A: 34IU | Vitamin C: 0.4mg | Calcium: 63mg | Iron: 0.1mg
Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.
