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Baileys Fudge

Updated on July 8, 2012

Traditional Fudge Recipe with a Baileys Twist!

Make this delicious Baileys fudge recipe - the traditional way!

Fudge makes a wonderful and nostalgic treat! Give your homemade fudge some merry holiday spirit with this recipe for Baileys fudge.

Baileys Irish Cream is my winter tipple of choice - warming, sweet and creamy! Combine this with a yummy sweet and oh boy, what a treat!

Fudge made the traditional way is most definitely the best method for making your fudge - it tastes so much better. But don't panic - this doesn't mean a difficult recipe to follow - it's still really easy to make!

The trick to successful fudge is in the technique - so following the Baileys Irish Cream fudge recipe below, I've included a list of tips to help you achieve perfect fudge.

Once made, this makes a delicious sweet treat for yourself, or to give someone as a gift!

Ingredients

  • 3 cups of sugar
  • 1 cup of whole milk
  • 1/4 cup of light corn syrup
  • 1/4 cup of Baileys Irish Cream Liqueur
  • plus 2 extra tablespoons
  • 2 tablespoons pf butter

Instructions

  1. 1. Line an 8 inch square baking pan with foil and spray with cooking spray, or grease with butter
  2. 2. Put all the ingredients except for the extra tablespoons of Baileys in a large saucepan over a medium heat, and combine by stirring until it comes to the boil and the sugar has dissolved. You must stop stirring once the sugar has all dissolved!
  3. 3. Cook to 235F, until the fudge reaches what is known as soft ball stage (check this using a candy thermometer). Do not stir, but brush the sides of the pan occasionally with a wet pastry brush to avoid sugar crystals forming and making the fudge grainy. (If you don't have a candy thermometer, see the Tips section below for alternative method)
  4. 4. Remove from the heat and remember, don't stir!
  5. 5. Leave the fudge to cool to 120F. When it has reached this temperature, add the 2 tablespoons of Irish Cream, and beat vigorously until the mixture starts to lose its gloss on the surface, at which point, quickly start pouring the mixture into your baking pan.
  6. 6. Allow the fudge to set at room temperature. Allow at least 3 hours but ideally let it set overnight.
  7. 7. Cut the fudge into 1 inch squares using a chef's knife, and you're ready to serve or store!
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Candy Thermometer for Perfect Baileys Fudge

Wilton Candy Thermometer
Wilton Candy Thermometer

This stainless steel thermometer has top notch precision and is therefore a must-have kitchen utensil for making not only fudge, but other types of sweets such as hard candy and nougat.

It clamps easily to the side of a bowl or pan, and the bulb does not touch the sides, allowing for a precise reading.

Perfect for recipes that require a precise cooking or cooling temperature in order to cook or set correctly.

 

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Tips and Techniques for Perfect Holiday Fudge

I love to drink Baileys at Christmas - so velvety smooth and warm and festive - and this fudge is absolutely scrumptious!

It's a naughty but nice treat that also makes a great gift for someone too - wrap it up in a pretty wrapper or tie it up with sparkly ribbon!

However, getting fudge just right can be tricky, and it can take a bit of practice (it certainly took me a few goes before I got it just how I like it!). Here are some tips and tricks to make sure you have the edge in your fudge making!

  • To get the fudge out of your baking pan more easily, you can either grease the pan with butter or line it with foil that has been sprayed with cooking spray. The latter method is particularly good because you can lift the fudge out in the foil.
  • Don't substitute ingredients! Don't swap real cream for marshmallow cream, butter for marg or whole milk for semi-skimmed. Traditional fudge is rich and indulgent and won't taste right if you skimp! You can of course use an alternative Irish Cream liqueur to Baileys if you prefer. Just make sure it's a good one!
  • Use the right tools - a wooden spoon is stronger than a spatula and gets the fudge out of the saucepan more easily. It is also easier to test the temperature of the fudge with a candy thermometer, although you can check for soft ball stage by dropping some of the fudge into a cup of cold water and seeing if it forms a ball - if it does, it's ready.
  • Be patient! You MUST allow the fudge enough time to cool - it needs to get down to 120F - I find that around half an hour is the right time to wait.
  • Get your stirring right! DO stir when the sugar goes in, DON'T stir once the sugar has dissolved, or as the fudge cools. DO stir once it has cooled! The hardest part of making fudge is getting the amount of stirring time right once cooled. Stirring it too little means it won't set, and stirring too much means it will start setting as you try to pour it into your baking pan! Watch the top of the fudge - when the surface starts losing its gloss, THAT is when to start pouring - make sure you do it QUICK!
  • Generally, chocolate and alcohol based fudges need less stirring, while fruity fudge with lumps in need more stirring
  • Fudge can be kept for around 3 weeks in the fridge, or 1 week in the cupboard. Store it in an airtight container.

Plain Fudge VS Boozy Fudge!

Which fudge do you prefer - plain recipes or boozy ones?

More Delicious Fudge Recipes

A Selection of Old-Time Recipes for Fudge
A Selection of Old-Time Recipes for Fudge

Make classic old-time "proper" fudge in such flavors as 'Chocolate and Nut Fudge', 'Fig and Raisin Fudge' or 'Raspberry and Nut Fudge', Some of the recipes date back prior to the 1900s, so you can be sure you are making genuine traditional fudge!

 
The Big Book of Holiday Fudge Recipes - Christmas Fudge Galore
The Big Book of Holiday Fudge Recipes - Christmas Fudge Galore

Kindle recipe book choc full of yummy holiday fudge recipes collected over the years by the author. A handy clickable menu allows you to jump straight to your recipe of choice.

 

Oh Fudge! What did you think? - Please leave your feedback and comments here!

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    • eightieschild profile image

      eightieschild 4 years ago

      I'm drooling all over my keyboard right now. :)

    • roamingrosie profile image

      roamingrosie 4 years ago

      Oooh - I am totally going to try this! :)

    • Keith J Winter profile image

      Keith Winter 5 years ago from Spain

      I wish I hadn't found this lens. Now I've got to try it!! :-)

    • EEWorkouts profile image

      EEWorkouts 5 years ago

      I'll be making that, sounds awesome! Great lens, thanks for sharing the recipe.

    • Elle-Dee-Esse profile image

      Lynne Schroeder 5 years ago from Blue Mountains Australia

      I have only one thing to say about this - yum!!!

    • savateuse profile image

      savateuse 5 years ago

      Baileys fudge sounds great!

    • RetroMom profile image

      RetroMom 6 years ago

      Sounds like something I would like to try... maybe I would leave the fudge out!! :)

    • profile image

      TravelingRae 6 years ago

      That sound is my stomach growling. I cannot resist fudge. Thank you for the tips! I tend to mess up one batch in three. Next time, I'm going to try brushing the sides of the pot with a pastry brush.

    • SandyMertens profile image

      Sandy Mertens 6 years ago from Frozen Tundra

      I have had Baileys years ago and do like the taste. This would be a great tasting fudge recipe.