I have a soft spot for fuss-free desserts, and this 4-ingredient Baileys fudge is one of those treats that somehow manages to be both elegant and wildly easy. Think creamy chocolate with that subtle kick of Irish cream—it’s the kind of thing I keep “just in case” for guests but inevitably nibble away before they arrive.

Honestly, I make this every December as part of my little homemade-gifts tradition. Friends always say, “Did you make this yourself?” while they sneak another piece. It’s one of those recipes that makes you look like you went to culinary school, but you’re really just melting a few things on the stove and popping it in the fridge.

If you’re a chocolate lover, this is right up your alley. And if you’re partial to a splash of Baileys after dinner? Even better.

What You’ll Need

Here’s what goes into this decadent fudge. Just four ingredients, no fancy equipment, no fuss:

• Semi-sweet and milk chocolate chips: I like using a mix for balance—semi-sweet for depth, milk chocolate for creaminess. Sometimes if I’m in the mood for something bolder, I’ll go all dark chocolate.
• Baileys Irish Cream: Adds that unmistakable flavor. It’s smooth, boozy, and so comforting. If you want to keep it kid-friendly or alcohol-free, I’ve swapped it with Irish-cream-flavored coffee creamer before—still delicious.
• Sweetened condensed milk: This is the magic ingredient. It gives the fudge that silky, rich texture without needing sugar, butter, or cream.
• Vanilla extract: Just a little splash brings it all together.

I keep these pantry staples on hand, so it’s dangerously easy to whip up a batch when a chocolate craving strikes.

Personal Tips for Making It Your Own

I’ve been making fudge like this for years, and it’s become something of a holiday staple at my place. Here are some real-life tips I’ve learned:

• Chocolate Choice Matters: Go with what you love. My wife prefers all milk chocolate for a sweeter, creamier bite. I lean dark when I want that grown-up, slightly bitter edge.
• Flavor Variations: Baileys is the classic, but other cream liqueurs work beautifully. I once used a coffee liqueur for a mocha vibe—big hit at a dinner party.
• Texture Control: If you like your fudge softer and silkier, don’t overcook it. Keep the heat low and stir gently until everything is glossy and smooth.

This is the sort of recipe you can tweak to suit your mood. And let’s face it—when you’re giving it away, it feels good to say, “Yeah, I made it myself.”

How I Make This Fudge at Home

You don’t need an oven, candy thermometer, or any special skill for this. Just a bit of patience and stirring. Here’s how I do it every single time:

1. Prep the Pan
   Line an 8×8 or 9×9-inch baking dish with parchment paper. If you’re like me and want a taller, chunkier fudge, go with the smaller pan.
2. Melt and Stir
   Add the chocolate chips, Baileys, sweetened condensed milk, and vanilla extract to a medium saucepan. Keep the heat low—this is key. Too hot and you’ll scorch it. I stir gently, making sure to scrape the bottom and edges so nothing sticks. It takes about 10 minutes. It’s strangely soothing, watching the chips melt into this glossy, velvety mixture.
3. Pour and Chill
   Once it’s smooth, pour it into the prepared pan. I use a rubber spatula to spread it evenly. Then I pop it in the fridge. Let it chill for at least 2 hours. I usually make it the night before and forget about it until the next day—then I get to surprise myself with homemade fudge with my morning coffee.

How I Store and Serve It

I’ve tested this a lot—mostly for research, of course. Here’s what I’ve found works best:

• Countertop: In an airtight container, it’ll keep well for about 2 weeks. Perfect for having out at holiday parties so people can sneak a piece.
• Fridge: Lasts a solid month. I prefer it this way for gifts. Wrap a few squares in wax paper, tie with twine, and you’ve got a thoughtful homemade treat.
• Freezer: For long-term storage (or to hide from myself), it freezes beautifully for up to 3 months. Just thaw at room temperature before serving.

Taste-wise? I’m a room-temperature fan all the way. It’s softer, silkier, and really melts in your mouth. That said, some people love it cold for that firmer bite. Totally personal preference.

Why I Keep Making This

This fudge has become my fallback plan for potlucks, thank-yous, or just because. It’s the recipe that makes me look far more put-together than I am, especially around the holidays.

I’ll often make a big batch, cut it into squares, and pack it up for neighbors. It’s a small gesture that feels personal.

And let’s be honest—I always save a secret stash in the back of the fridge. For quality control, of course.

Final Thoughts

If you’re looking for a dessert that’s rich, simple, and guaranteed to get compliments, give this a go. It’s one of those little luxuries you can make with minimal effort, perfect for sharing—or keeping all to yourself.

Try other Fudge recipes:

• Vanilla Walnut Fudge
• Nutella Fudge
• Microwave Peanut Butter Fudge