Baileys Fudge-Easy Microwave Fudge Recipe

Indulge in a rich and creamy treat with this easy Baileys Chocolate Fudge recipe, also known as Irish Creme Fudge. Made with just four main ingredients—including milk chocolate chips, sweetened condensed milk, Baileys Irish Cream, and optional chopped pecans. This no-bake microwave method comes together quickly and sets in the fridge for a decadent, boozy chocolate delight perfect for holidays, gifting, or satisfying sweet cravings anytime.

Course Dessert, Snack

Cuisine American

Keyword Bailey's Fudge, Baileys chocolate fudge, Easy Microwave Fudge, Irish cream fudge, Microwave Fudge, sweetened condensed milk fudge

Prep Time 15

Fridge Time 6

Total Time 6 15

Servings

Calories 575kcal

Author Evelyn Osborn

Equipment

Ingredients

4 cups milk chocolate chips
1 cup sweetened condensed milk
½ cup Bailey's
pecans Chopped

Instructions

To begin this effortless Baileys Chocolate Fudge, place the 4 cups of milk chocolate chips into a large microwave-safe bowl. Pour the entire can of sweetened condensed milk over the chips.
Microwave on medium power (50%) for 1 minute, then remove and stir thoroughly to combine.
Continue heating in 30-second bursts, stirring well after each interval, until the chocolate is completely melted and the mixture is smooth and glossy. Be careful not to overheat—patience ensures a perfectly creamy texture!
Once the chocolate is fully melted and smooth, pour in ½ cup of Baileys Irish Cream. Stir vigorously until the liqueur is completely incorporated and the mixture is silky and uniform—watch how it takes on a beautiful glossy sheen.
Line an 8×8-inch square baking pan with parchment paper (leaving overhangs for easy removal).Pour the fudge mixture into the pan and use a spatula or the back of a spoon to spread it out evenly into the corners.
Generously sprinkle the top with chopped pecans—about ¾ to 1 cup, pressing them lightly into the surface so they adhere well.
Cover the pan and refrigerate for 4-6 hours (or overnight for the best results) until the fudge is fully set and firm.
Remove the pan from the refrigerator. Grab the overhanging edges of the parchment paper and gently lift the entire slab of fudge out of the pan.
Transfer it—still on the parchment—to a sturdy cutting board for easier handling.
Using a sharp knife (wiping it clean between cuts for neat edges), slice the fudge into even squares—typically 1-inch pieces for bite-sized treats, yielding about 36-49 pieces depending on your preference.
Enjoy the creamy, boozy goodness right away, or store in an airtight container!

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