If you love rich, creamy, chocolatey treats but hate turning on the stove or waiting around forever, this No-Cook Bailey’s Fudge is going to be your new go-to.
It’s ridiculously easy, and honestly, it feels like cheating how good it is. You don’t even need a candy thermometer—just mix, chill, and done.
This is one of those no-bake treats that feels fancy but takes less effort than making toast.
It’s silky smooth, melts in your mouth, and the Bailey’s gives it that cozy, grown-up flavor that makes it a hit at any get-together or holiday table.
Why I Love This Recipe
I first made this fudge during a lazy winter afternoon when I wanted something sweet but refused to turn on the stove. I had a half-bottle of Bailey’s in the fridge and thought, why not? It was an instant hit. I’ve been making it every holiday since.
- Zero cooking required—mix, pour, chill, done
- Perfect for gifting—it looks like you spent hours
- No special tools needed—just a bowl and a pan
- Customizable—swap flavors or add mix-ins
- It tastes like chocolate velvet—with a boozy kick
Servings: Makes about 36 small squares
Time: 10 minutes to mix + 3 hours to chill
What You’ll Need
- 3 cups semi-sweet chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 1/4 cup Bailey’s Irish Cream
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: flakey sea salt for topping
Pro Tips
- Use good chocolate chips – it’s the main flavor, so go quality if you can
- Line your pan – parchment paper makes removing and cutting a breeze
- Don’t skip the salt – that pinch brings out the chocolate flavor
- Let it set fully – resist the urge to cut early; it needs the chill
- Cut with a warm knife – dip in hot water and wipe clean for sharp edges
Tools Needed
- Medium mixing bowl
- Silicone spatula or wooden spoon
- 8×8 inch square pan
- Parchment paper
- Measuring cups and spoons
Substitutions and Variations
- Chocolate chips – swap in milk chocolate or dark chocolate
- Bailey’s – use any Irish cream or even flavored liqueur like Kahlua
- Vegan – use dairy-free chocolate chips and coconut condensed milk
- Toppings – crushed pretzels, toasted nuts, or mini marshmallows
Make Ahead Tips
You can make this up to 1 week ahead and keep it chilled in an airtight container. It actually tastes better the next day once it’s fully set and the flavors have had time to blend.
How to Make No-Cook Bailey’s Fudge
Step 1: Line the Pan
Line an 8×8 inch square pan with parchment paper, leaving extra hanging over the sides so you can lift the fudge out later.
Step 2: Add Chocolate Chips and Condensed Milk
In a large microwave-safe mixing bowl, add 3 cups semi-sweet chocolate chips and 1 (14 oz) can sweetened condensed milk.
Step 3: Microwave Until Melted
Microwave the bowl in 30-second intervals, stirring between each, until the chocolate chips are fully melted and the mixture is smooth (about 1.5–2 minutes total).
Step 4: Stir in Bailey’s, Vanilla, and Salt
Add 1/4 cup Bailey’s Irish Cream, 1 tsp vanilla extract, and a pinch of salt to the warm chocolate mixture. Stir until fully combined and silky.
Step 5: Pour and Smooth into Pan
Pour the fudge mixture into the lined pan. Use a spatula to smooth the top evenly.
Step 6: Optional – Sprinkle Sea Salt
If using, sprinkle flakey sea salt evenly over the top while the fudge is still soft.
Step 7: Chill Until Set
Place the pan in the fridge and chill for at least 3 hours, or until firm enough to slice cleanly.
Step 8: Slice and Serve
Once set, lift the fudge out using the parchment, slice into squares with a warm knife, and serve.
Leftovers and Storage
Store leftover fudge in an airtight container in the fridge for up to 2 weeks. You can also freeze it—just wrap tightly and store for up to 2 months. Thaw in the fridge overnight.
Macros (Per Square – Approx. 36 squares)
- Calories: 110
- Fat: 6g
- Carbs: 13g
- Sugar: 11g
- Protein: 1g
Why This Recipe Works (Quick Science)
This fudge sets without cooking because the chocolate and sweetened condensed milk form a solid matrix as they cool. The fat and sugar in the condensed milk stabilize the texture, while the chocolate hardens at cold temps, locking everything in place. The alcohol in Bailey’s lowers the setting point just a bit, giving that smooth, melt-in-your-mouth texture.
Common Mistakes
- Overheating the chocolate – heat in short bursts to avoid seizing
- Not stirring enough – make sure all chocolate is fully melted and smooth
- Cutting too soon – it needs full chill time to set right
- Not lining the pan – you’ll struggle to get it out cleanly
What to Serve With
- A hot cup of coffee or espresso
- Irish coffee (if you’re feeling festive)
- A scoop of vanilla ice cream
- Shortbread or butter cookies
- A light glass of red wine
FAQ
Can I use white chocolate instead?
Yes, but it sets softer—chill longer and use less Bailey’s.
Does the alcohol cook out?
Nope! Since it’s no-cook, the alcohol stays in. Not for kids.
Can I make it in a different pan?
Sure, just adjust thickness—9×9 will make it thinner, loaf pans will be thicker.
Is this gluten-free?
Yes! Just check that your Bailey’s and chocolate are labeled gluten-free.
Final Thoughts
This No-Cook Bailey’s Fudge is one of those easy wins that feels way more special than it is. It’s the kind of treat that always disappears fast and gets people asking for the recipe. Whether you’re making it for the holidays, a party, or just a lazy Sunday—you’re going to love having this one in your back pocket.
If you try it, drop a comment and let me know how it went—or if you added your own twist!
