Put this Bailey’s Irish Cream Hot Fudge on everything. This is the chocolate cure-all you’ve been craving!
I had plans. Big plans. I mean, plans that would rock your socks off. Of course, these plans can never come to fruition if I don’t do certain things… like buy the main ingredients to the recipes I want to make. I will not even mention what my original plans were so as to not have you yell and throw things at me. Instead, I opt to distract you with this ultra-decadent Bailey’s Irish Cream Hot Fudge and hope you will forget.
I’ve been wanting to make Bailey’s Irish Cream hot fudge for ages now. I do not know what’s taken me to long. I’ve made just about every other kind of hot fudge out there. Amaretto, praline, red wine and more, but never Bailey’s.
This is an incredibly easy recipe to make. Everything gets tossed in one pot and simmers. How long you simmer the fudge for actually depends on you and the situation. If you think any children may find their way around the fudge, definitely let the fudge simmer for at least 3 – 4 minutes to make sure the alcohol cooks away. If you don’t mind a bit of a zing with your fudge, heat up everything and allow it to simmer before slowly adding the Bailey’s. Once the Bailey’s is in, simmer for about 30 seconds longer.
If you find you have some lumps in your Bailey’s Irish Cream hot fudge, which tends to happen, you can allow the mixture to cool for a bit and carefully finish in the blender. Be careful of blending any hot liquids because of pressure build-up.
Don’t have time to make this addictive fudge now? Pin it for later!
Baileys Irish Cream Hot Fudge Recipe
Put this Bailey's Irish Cream Hot Fudge on everything. This is the chocolate cure-all you've been craving!
Ingredients
- 1/2 cup (41 g) unsweetened cocoa (dutch processed recommended)
- 1/2 cup (100 g), plus two tablespoons granulated sugar
- 1/3 cup (60 g) unsweetened chocolate chips
- 2 tablespoons coffee
- 3/4 cup (150 mL) Bailey's Irish Cream
- 1 tablespoon vanilla bean paste
Instructions
- Combine the cocoa and sugar in a saucepan and mix.
- Add the remaining ingredients and heat on medium low, whisking continuously.
- Allow the mixture to boil for about 1 minute.
- Remove the hot fudge from the heat and allow to cool slightly prior to using.
marie says
this looks amazing!
Marie @ In Our Happy Place
Lizzy says
I can’t seem to find unsweetened chocolate chips anywhere! I have plenty of unsweetened chocolate by the ounce, though. About how much would I need to use in place of the chips?
Amanda says
Roughly 2 ounces should do it! Of course it won’t hurt if you end up putting a little more or less!
Amy says
This looks AMAZING! Just wondering roughly how much does the recipe make and how long do you think will last? Thinking of adding to christmas hampers! Thanks!
Amanda says
This makes roughly two cups of hot fudge and it lasts at least a week, I can’t speak to anything beyond that as it’s usually gone by then!
Amy says
Great, thank you!
Mimi A says
Oh. My. Gosh. I was looking for a Baileys sauce for my Baileys cheesecake and for some reason I was resisting chocolate. After discarding all the other suggestions I came upon your recipe. Granted, I didn’t have coffee (subbed sugar free salted caramel syrup), used Bocha Sweet in place of sugar (doing low carb) and didn’t have vanilla bean paste (subbed vanilla bean powder) but wow. This was so easy to come together and, because I wanted a bit of Baileys kick to the sauce, after it cooled a bit I whisked in another 1/4c of Baileys. I can’t wait until my friends dinner party tomorrow to see how it tastes on the cheesecake! Thank you so very much for this fab recipe!