Baileys Hazelnut Dark Chocolate Fudge

I went through a peanut butter fudge phase when I was in college. I looked online for a “simple fudge recipe” and found one that I probably made every other week during my senior year. While I was looking through the recipes, I came across a lot of difficult looking ways to make fudge and it kind of scared me from straying from my simple, go-to peanut butter fudge. Until now!

I had some leftover Baileys Hazelnut Liqueur from my Iced Coffee Floats, and I started to think how good that would be in fudge. I can’t consume fudge with as much reckless abandon as I could when I was 19, but I can at least enjoy it once in a while!

Ingredients:

1 bag dark chocolate chips – I used Ghirardelli
1 bag semi-sweet chocolate chips
1 (14 oz.) can of sweetened condensed milk
4 Tbsp. butter – cut into small pieces
1/2 cup Baileys Hazelnut Irish Cream Liqueur

This is so completely easy it makes me regret not making fudge more often. First add the chocolate chips to a saucepan.

Then add your butter.

Next, pour your Baileys.

Add the condensed milk.

Stir until everything is melted. You can add more Baileys when needed to thin the mixture out. You’ll know if it needs it. Instead of being creamy, it will be grey and kind of dry and lumpy looking. Just add more liquid and it will smooth itself back out.

After everything has melted, line a 8×8 baking dish with tin foil and lightly spray with oil.

Pour your melted mixture in and let it set until everything has hardened.

You can then remove the entire chunk of fudge by removing the tinfoil lining. Cut the fudge into bite size pieces (or huge ones, like I did) and enjoy!