Really quick and easy recipe for Baileys Fudge. Made using the microwave, condensed milk, chocolate, Baileys Irish cream and sprinkles for a delicious truffle like sweet dessert treat.
Homemade sweet treats make such a thoughtful Christmas gift. But at this time of year, who has time to get busy rolling truffle balls?! Not me. So, homemade sweets are even better when they are secretly super easy. Shhhh, I won’t tell anyone if you don’t!
I pack the pieces of Microwave Fudge, fresh from the fridge, into little bags like these cellophane bags (from Amazon). This and tying them with some Christmas ribbon adds a special something to make them feel like a real gift.
I always make them at the end of term for George and Harriet’s teachers. With the new addition of Baileys this year I’m sure they will go down a treat.
I’ve got quite a fudge repertoire now if you fancy a look Basic Microwaveable Fudge, Peanut Butter Fudge, and Cookies and Cream Fudge. This Microwavable fudge is so easy the world is your oyster with all the different flavours on offer!
HOW DO YOU MAKE MICROWAVE FUDGE?
The basic recipe for this Baileys Chocolate Fudge is so simple, just chocolate and condensed milk. You can cook this in a microwave or a slow cooker. Of course it’s SO much quicker in a microwave though.
Just cook it for 30 seconds, two or 3 times, beat really well and pour into a lined dish. Refrigerate overnight and there you have it, delicious creamy microwave fudge.
HOW DO YOU MAKE FUDGE WITH CONDENSED MILK?
The basic ingredients for this Baileys Chocolate Fudge differ from traditional fudge as you’re not caramelising sugar to set the fudge. The chocolate sets the fudge and the condensed milk adds the sweetness and texture. Be sure to use condensed milk, not evaporated milk or ready made caramel.
HOW LONG CAN YOU KEEP HOMEMADE FUDGE?
There doesn’t seem to be any hard and fast rules on this, but I’ve kept Baileys Chocolate Fudge in the fridge for a week and it’s been absolutely fine. It will go really quite firm, so just let it soften a little before eating.
TIPS FOR MAKING THIS MICROWAVE FUDGE RECIPE:
- I used my favourite Callebaut chocolate for this recipe. This chocolate is just amazing, it melts so well and really makes a difference to any recipe. When you buy it in bulk (1kg bags at a time) from Amazon it works out about the same price as supermarket chocolate. A good investment I think as it really does make SUCH a difference.
- Make sure that you do use baking paper (or parchment as it’s sometimes called) to line the tin. (I like this one, available on Amazon: Bacofoil Baking Parchment.)
- Use a fairly small dish to get a nice, deep fudge. (I like this one, available on Amazon: Masterclass 23cm Tin.)
- You can add extra flavourings if you’d like, like this gorgeous vanilla extract (it’s THE best!).
- I used half milk chocolate and half dark chocolate in the fudge this time, it is really personal preference. Using all milk chocolate gives a really creamy flavour, where as dark chocolate provides a delicious contrast to the sweetness of the Baileys Irish cream.
- This Baileys Chocolate Fudge is kept stable by being chilled. Keep it in the fridge until you need it and it you’re giving it away, suggest that the lucky recipients keep it chilled too.
Hope you enjoy this recipe as much as we do. I’d love to know how you got on and what you thought of it if you make this Baileys Fudge recipe. Please rate the recipe and leave me a comment below if you do.
Also, if you fancy showing me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.
How to make the Easy Baileys Fudge recipe:
For the Fudge
- 350 g Dark chocolate
- 350 g Milk chocolate
- 397 g Condensed milk
- 150 ml Baileys Irish cream
For Decoration (Optional)
- Sprinkles Christmas Themed
Break your chocolate into small pieces, place into a large microwavable bowl along with your condensed milk and Baileys.
Microwave for 30 seconds, beat well. Repeat once or twice until very thick and smooth.
Pour into a small dish lined with baking paper. Smooth out and add sprinkles if using.
Refrigerate over night.
Cut into small cubes and store in the fridge until needed.
Try not to eat them all before you give as gifts! (or make double!!!)