Bailey’s Irish Coffee Cream Fudge


  • 3/4 c margarine or butter
  • 3 c sugar
  • 1/2 – 3/4 c evaporated milk
  • 1/3 c Bailey’s Irish cream
  • 1 Tbsp instant coffee crystals
  • 7 oz jar marshmallow cream
  • 1 pkg vanilla morsels or butterscotch chips
  • 1 tsp vanilla extract


1 In a small bowl combine Bailey’s and coffee crystals. Microwave on high for 10 seconds. or until melted and dissolved

2 In a medium saucepan, over medium heat, melt butter, evaporated milk, sugar and marshmallow cream. Slowly add the Bailey’s coffee mixture; stir well. Boil for 5 mins.

3 Remove from heat and stir in chips and vanilla extract. Stir for approx. 3-4 mins. until smooth. Pour into a foil lined 8×8″ pan. Chill to set.


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