My aunt Doris has been bringing this fudge to every church social, holiday open house, and backyard card party since the late ’80s. Folks hover around the dessert table just waiting for her to lift the foil off those pans. It’s rich, deeply chocolatey, and has that soft Baileys warmth that sneaks up on you in the nicest way. The best part is, it only takes three ingredients and a slow cooker does most of the work, so it fits right into the kind of practical, no-fuss cooking I grew up with on the farm. This is the kind of recipe you tuck into your recipe box and pass down, because it never goes out of style and it always, always gets invited back.
Cut the fudge into small, neat squares and serve it cold or at cool room temperature on a simple platter or straight from those foil-lined trays. It pairs beautifully with hot coffee, a cup of black tea, or a cold glass of milk. For a party, I like to arrange the pieces with some salty snacks—pretzels or roasted nuts—so folks can go back and forth between sweet and salty. If you’re really leaning into the Baileys theme, a little after-dinner nip of Irish cream on the side makes this feel extra special without any extra work.
Slow Cooker 3-Ingredient Baileys Fudge
48 small squares, depending on how you cut it
Ingredients
3 cups (about 18 oz / 510 g) semi-sweet chocolate chips
2 cans (14 oz / 397 g each) sweetened condensed milk
3/4 cup Baileys Irish Cream (or other Irish cream liqueur
NEXT
ADVERTISEMENT
