5 Minute Baileys Chocolate Sauce Recipe

3/6/19

Bailey’s Hot Fudge Sauce is luscious and velvety, and it only needs four ingredients and a few minutes to make. Then get ready to pour it over ice cream, drizzle some onto a cake or cheesecake, blend it into a milkshake, or just eat it by the spoonful.  Use a bottle of Irish cream liqueur to make it a boozy chocolate sauce, or use coffee creamer instead. Either way, you’ll want to slather this Baileys fudge sauce recipe on everything!

I am very good at spelling. Typing? Not so much.

Anyone who isn’t watching me and just hears the keys going thinks I am a speed demon. But really I’m just hitting backspace every other key.

I also have a mental block with typing certain words, like, you know, “certain”. I always flip the “a” and the “i”. “Favorite” is always “favortie”.

And this Bailey’s hot fudge sauce? Regardless of the fact that I spell it wrong each and every time I type the word, this, my friends, is most definitely NOT “fidge”!

But it is chocolatey, rich, creamy, and delicious. Truly, it is pure awesomeness.

And possibly even easier to make than it is for me to spell. Let’s not even talk about how easy it is to finish off the entire jar!

In fact, after a few rounds of recipe testing, I considered just making a mini-batch because I felt like having a full jar around would be way too tempting. It’s just that good. The things I do for you, people!

Bailey’s fudge sauce recipe

The best and possibly worst thing about this recipe is that it only has four ingredients and takes about five minutes. With almost no work at all you can have a jar of this velvety smooth, Irish cream infused chocolaty sauce to pour on ice cream, cake, or straight into your mouth!

Here is a brief overview so you can see just how easy it is to make. Scroll down to the printable recipe card for the full quantities and details.
But don’t skip my PRO TIPS below!

Ingredients

• Bailey’s or other Irish Cream Liqueur – see below for more information about making it gluten free or without alcohol
• Unsweetened cocoa powder – I use Hershey’s
• Corn syrup – if you don’t like using corn syrup, you can also use brown rice syrup
• Semisweet chocolate chips

Directions

1. Whisk the first three ingredients together in a small saucepan.
2. While whisking constantly, bring to a boil.
3. Reduce heat and continue whisking and boiling for about three minutes until thickened.
4. Remove from the heat and add chocolate chips, stirring until melted and smooth.
5. Use immediately or store in the refrigerator.

Brianne’s pro recipe tips

I always recommend making this in a small pot such as a 1- or 2-quart saucepan. If you use a larger one, the larger surface area will cause this amount of sauce to spread in a thin layer on the bottom of the pot and have a higher risk of boiling too quickly and burning.

A small whisk is the most important tool. You’ll want to be whisking it almost constantly so it doesn’t stick to the bottom of the pot or burn. The mini whisk is better for getting into the corners of that small saucepan than a large one.

If you don’t use all of the Bailey’s hot fudge right away, you can store it in a jar or another airtight container in the refrigerator. It will thicken when chilled, so you will need to warm in gently in the microwave or in a pot on the stove to get it back to a pourable or spoonable consistency.

Making it gluten free

Gluten Free Disclaimer: I am not a medical professional. This information is solely based on my research and personal experience, and I provide it as a courtesy to my readers. Please consult your doctor or medical professional for any questions as it relates to your needs, particularly if you have celiac disease or a severe gluten allergy or intolerance. Products, manufacturing facilities, and ingredients change frequently, so you should always contact the manufacturer for the latest information. 

Irish cream and all whiskey-based alcohols are made from gluten-containing grains. Typically the distillation process effectively separates the alcohol from the gluten.

So many people who are sensitive to gluten can still consume these types of alcohol. This is something you will NEED to discuss with your medical professional.

However, in the case of Irish cream, there is the question of other ingredients such as colors and flavors.

Bailey’s claims they don’t use any gluten-containing ingredients, but they are not qualified to make “medical recommendations”.

Carolan’s has previously claimed that their Irish Cream is gluten free, but it is no longer on the website, so you may need to contact them directly or check the labels on the bottle.

In this recipe,  Irish cream non-dairy coffee creamers such as the ones from Bailey’s or International Delight can be substituted in order to achieve the same flavor without any risk of gluten.

This is also a good substitution if you want to avoid alcohol.

And if you want to skip the Irish cream altogether, you can just make my Easy Hot Fudge Sauce recipe.

What to do with Five Minute Baileys Hot Fudge Sauce

• Pour it over ice cream like this Vanilla Bean Cheesecake No-Churn Ice Cream or even
• Use it as the fudgy layer in Mint Chocolate Chip Ice Cream Cake or classic Homemade Ice Cream Cake.
• Stir a little into coffee, Blended Iced Coffee, milkshakes, or even a Healthy Shamrock Shake Smoothie.
• Ripple it through Flourless Bailey’s Brownies before baking them.
• It’s also a fun fudgy surprise at the bottom of Mini Baileys Chocolate Mousse Pies.
• Use it to top these Mini Irish Cream Cheesecakes from Texanerin Baking.
• Drizzle some in your glass before you pour in this Bailey’s Chocolate Martini from Amanda’s Cookin’.
• Or replace the chocolate syrup in an amazingly decadent Mudslide Dip from Inside BruCrew Life.

And if you still have some Irish Cream left in the bottle, how about A Dozen Decadent Irish Cream Desserts (and they are all gluten free!).

More Irish-inspired recipes

• Easy Shepherds Pie
• Brussels Sprouts and Bacon Cauliflower Colcannon
• Gluten Free Crockpot Corned Beef

More St. Patrick’s Day desserts

• Lucky Charms Cupcakes
• Mint Chocolate Chip Popcorn
• Rainbow Sherbet Floats

Baileys Hot Fudge Sauce Recipe

This luscious and velvety chocolate sauce has a boozy twist if you use Irish cream liqueur. Or make it with coffee creamer for the same amazing flavor without the alcohol. With only 4 ingredients and 5 minutes of prep and cooking time, you’ll want to pour this easy Bailey’s Fudge Sauce on everything.

I hope you’ll leave a comment and give it a FIVE STAR rating or share a review on Pinterest or photo on Instagram!
Tag me @cupcakekalechip and use #cupcakesandkalechips!

Print Recipe

4.8 from 5 votes

Five Minute Bailey’s Hot Fudge Sauce

Thick, luscious Irish Cream and chocolate dessert sauce that you can make in 5 minutes with only 4 ingredients!

Prep Time2 mins

Cook Time5 mins

Total Time7 mins

Course: Dessert

Cuisine: American

Keyword: chocolate desserts, dessert sauces, hot fudge sauce, St. Patrick’s Day

Servings: 8

Calories: 123kcal

Author: Brianne @ Cupcakes & Kale Chips

Ingredients

• 1/2 cup Bailey’s or other Irish Cream Liqueur or Irish Cream-flavored coffee creamer
• 1/4 cup unsweetened cocoa powder
• 1/4 cup brown rice syrup or corn syrup
• 2 oz. semisweet chocolate chopped, or about 1/3 cup semisweet chocolate chips

Instructions

• Whisk together the Bailey’s, cocoa powder, and brown rice or corn syrup in a small pot until smooth.
• Bring to a boil, stirring frequently, then reduce heat to low and simmer for about 3-5 minutes, until thickened slightly.
• Remove from the heat and add the chocolate. Stir until smooth.
• Cool slightly and use immediately, or store in the refrigerator. It will be thick once chilled, so if you want it pourable, you may need to warm it slightly.

Notes

• Recipe yields about 1 cup of fudge sauce.

Tried this recipe?Mention @cupcakekalechip or tag #cupcakesandkalechips!

Nutrition

Serving: 2tbsp | Calories: 123kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Sodium: 8mg | Potassium: 81mg | Fiber: 1g | Sugar: 11g | Calcium: 15mg | Iron: 0.8mg

Enjoy! Originally published on Mar 3, 2015.