Comments on: Bailey’s Fudge!

By: Jane's Patisserie

Jane's Patisserie — Fri, 02 Jan 2026 10:59:03 +0000

In reply to Laura. This is likely due to the chocolate used - what brand did you use? You can melt it down, and add more to help it set. Or freeze it for a firmer structure x

By: Jane's Patisserie

Jane's Patisserie — Fri, 02 Jan 2026 10:58:39 +0000

In reply to Mary. Yes, it can!

By: Laura

Laura — Tue, 30 Dec 2025 12:23:35 +0000

In reply to JM. I made this yesterday and it's been in the fridge overnight but has still not set. Any suggestions?

By: Mary

Mary — Tue, 30 Dec 2025 08:36:11 +0000

In reply to Sabrina. We love this, thank you for the recipe. Can it be frozen?

By: JM

JM — Wed, 17 Dec 2025 00:25:13 +0000

Did this with half milk and half 70% dark. Sprinkled some white choc chips over the top before it set. (patted them down a little to make sure they stuck).

It’s come out so well I am fighting my other half off it as some is for gifts!

By: JM

JM — Mon, 15 Dec 2025 12:46:23 +0000

Can I do this in a slow cooker. I’ve seen a lot of slow cooker recipes for Bailey’s fudge.

By: Jane's Patisserie

Jane's Patisserie — Fri, 12 Dec 2025 10:03:40 +0000

In reply to Beth. I would say potentially not in the same way - due to the added liquid, it wouldn't marry well with white chocolate as white chocolate has much less cocoa content (sometimes none at all) compared to dark chocolate. You would need to use alot more white chocolate so it would be quite expensive to make! x

By: Beth

Beth — Wed, 10 Dec 2025 16:58:32 +0000

Hi Jane, would this recipe work with white chocolate instead of dark? Thanks!

By: Jane's Patisserie

Jane's Patisserie — Mon, 03 Mar 2025 13:20:31 +0000

In reply to Frankie.

I will say with something like this, it’s a bit of a personal taste thing – also, it depends on the dark chocolate as some have stronger flavours. Some people review the recipe to say it’s too strong in Baileys (I don’t think thats possible, more baileys the better!) but sorry it wasn’t strong enough for you. If you added more it may likely make it not set. xx

By: Jane's Patisserie

Jane's Patisserie — Mon, 03 Mar 2025 12:37:24 +0000

In reply to Mrs C. The fudge photographed is purely dark chocolate - chocolate can vary in colour depending on brand and also photos are taken in a bright kitchen with a nice camera, so may purely look different based on lighting in a kitchen. x

By: Sabrina

Sabrina — Thu, 26 Dec 2024 19:34:59 +0000

Can you use cointreau with this recipe it’s such a hit with my family and friends wondering if you can use different liquors.

By: Mrs C

Mrs C — Wed, 18 Dec 2024 20:09:37 +0000

Hello I just made this using 70% dark choc as the recipe states but it looks really dark in colour and not at all like yours? I made it a couple of years ago and I’m sure then it was a mixture of plain and milk chocolate?

By: Frankie

Frankie — Tue, 10 Dec 2024 14:30:51 +0000

I made this today, following the recipe exactly. I even bought a new tin so I’d have the same size as you used. What I’ve ended up with is a lovely dark chocolate fudge without the slightest hint of the taste of Bailey’s 😂 My husband said to put it more but I was scared it wouldn’t set. An odd sort of problem to have lol. But an easy recipe to follow and the fudge is delicious even without the kick from the Bailey’s

By: L

Tue, 03 Dec 2024 00:38:26 +0000

In reply to Niki. 2-3 weeks