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Baileys fudge pieces on timber board with glass of baileys behind
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4.15 from 7 votes

Slow Cooker Baileys Fudge

Slow Cooker Baileys Fudge is delicious and set and forget! This Irish Cream Chocolate Fudge recipe makes the perfect Christmas Gift idea! 
Prep Time5 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 15 minutes
Course: Dessert, Sweet, Treat
Cuisine: Australian, International
Keyword: baileys fudge, chocolate fudge, christmas fudge, slow cooker fudge
Servings: 64
Calories: 118kcal
Author: Adrianne

Equipment

  • Slow Cooker
  • Slice tray
  • Spatula
  • Greaseproof Paper
  • Knife
  • Chopping board

Ingredients

Slow Cooker Baileys Fudge

  • 750 grams white chocolate Note 1
  • 375 grams milk chocolate Note 2
  • 397 grams sweetened condensed milk Note 3
  • 50 grams butter
  • cup Baileys Irish Cream Note 4

Instructions

Slow Cooker Baileys Fudge

  • Add the 2 types of chocolate to the Slow Cooker Bowl, followed by butter, sweetened condensed milk and then pour in the Baileys.
  • Turn the temperature to low, leave the lid off and do nothing for the 1st 15 mins
  • After 15 mins, stir the ingredients as they melt every 10-15 mins
  • Once the fudge mix has a crust like consistency to it, use oven mits to remove the inner Slow Cooker Bowl and use the spatula to transfer the fudge into the lined slice tray.
  • Place in the fridge for a minimum of 2 hours to set
  • Use a sharp knife and chopping board to cut fudge into pieces

Notes

  • Note 1 You can use a block of chocolate (broken into pieces), chocolate bits or chocolate melts. I use 2 x bags of 375 grams white chocolate melts. We use considerably more chocolate for this recipe than standard fudge. That is to accommodate the addition of the liquid (Ie the Baileys).
  • Note 2 You can also make this recipe with milk chocolate only if it is you preference. I like the combination as it gives a lighter colour and matches the regular colour of the Irish Cream.  
  • Note 3 This is a standard size tin of sweetened condensed milk.
  • Note 4 My intention for this recipe is for you to taste the Baileys in the fudge. Less than this amount I don't find the flavor as deep, however, your fudge mix will be more consistent. Using ⅓ cup creates a slight separation in the alcohol/fudge mix. This is minimal and if consistency stirred to combine and melt the ingredients together will work to set into the firm fudge texture we all know and love. If you don't stir it consistently, it will set as a seperate white layer in parts. If you don't want to use as much chocolate as the recipe suggests, know that you won't be able to have ⅓ cup of Baileys. Rather use 1-2 tbs of it if you reduce the chocolate volume. 

Nutrition

Calories: 118kcal | Carbohydrates: 14g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 25mg | Potassium: 74mg | Fiber: 1g | Sugar: 13g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg