Five Minute Bailey’s Fudge Sauce
Bailey’s Fudge Sauce only needs four ingredients and a few minutes before you are ready to pour it over ice cream, drizzle on some cake, blend into a milkshake, or just eat it by the spoonful. If you have a bottle of Irish Cream liqueur or coffee creamer in your fridge, you are ready to make velvety, luscious Five Minute Bailey’s Fudge Sauce.
Five Minute Bailey’s Fudge Sauce -> CLICK HERE TO PIN THIS RECIPE
I am the world’s worst typer. Case in point, as I was just attempting to type “world’s”, I think I hit the backspace more there are number of letters in the word. Anyone who isn’t watching me and just hears the key going thinks I am a speed demon. Little to they know it’s because I am pecking at the keys with my two pointer fingers, and hitting backspace every other key, meaning that my progress on completing what I’m typing is only half of what they expect based on the sound coming from my keyboard. It doesn’t help that whether it’s a blog post, an email, or a Facebook status, I’m unnecessarily wordy.
Really, it’s pretty lame.
And seriously inefficient when you do a ton of typing for your job. Some days I seriously think I should limit my blog posts to, “Here, make this, it’s yummy!”, and just put a ton of photos. This actually might save me time because I also have a habit of taking eleventy billion photos and spend an inordinate amount of time obsessing over subtle differences that probably none of you would detect and deciding which ones to delete and which ones to include in the post.
Who needs photos though, when you can have a video…
OK, OK, here’s a photo…
Tee hee! 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”. My name is Brianne, so heaven forbid I have to write an email to someone named Brian. Adding the “ne” is just instinct. Well, except when I spell my own name wrong because I’m pecking at the keys so quickly that I forget the second “n”. Yup, call me Briane, whoever or whatever that is.
And this stuff, well, it’s chocolatey, it’s rich, it’s creamy and delicious, but, 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 oh my, holy wow, Five Minute Bailey’s Fudge Sauce is pure awesomeness.
It’s so awesome, in fact, that I was tempted to make it Small Batch Five Minute Bailey’s Fudge Sauce. You see, the first couple times I made it, I was just playing around a little, and didn’t want to waste a ton of Bailey’s if it didn’t work out. But he Hubby and I loved it when we were making New Year’s Eve sundaes! When I was making the batch for the photos, I felt I should make a full jar, except I almost didn’t because I felt like having a full jar around would be super dangerous. It’s just that good. I could literally sit with the jar and a spoon, and if you’ve been around here at all, you know the ice cream addict I am.
I used Bailey’s Irish Cream because it doesn’t affect me with my gluten sensitivity. However, some people do react to it, so if you are gluten-sensitive, you may want to look into Carolan’s Irish Cream, which I’ve read may be a better choice, or as an alternative you can try a rum cream liqueur Bailey’s Coffee Creamer.
You could always just pour this Five-Minute Bailey’s Fudge Sauce over some Vanilla Bean Cheesecake No-Churn Ice Cream, but it also can be used to make Flourless Bailey’s Fudge Swirl Brownies. It’s also a fun fudgy surprise at the bottom of these Mini Irish Cream Chocolate Mousse Pies. 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!).
My friend Erin from Texanerin Baking also used this sauce to top her Mini Irish Cream Cheesecakes. Drizzle some in your glass before you pour in this Bailey’s Chocolate Martini from Amanda’s Cookin’. Or use it instead of chocolate syrup in an amazingly decadent Mudslide Dip from Inside BruCrew Life.
And if you don’t want to make any of those recipes, you can just lick the spoon…
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Here’s the Five Minute Bailey’s Fudge Sauce recipe…
- 1/2 cup Bailey’s or other Irish Cream Liqueur or Irish Cream-flavored coffee creamer
- 1/4 cup cocoa powder
- 1/4 cup brown rice syrup or corn syrup
- 2 oz. semisweet chocolate chopped, or about 1/3 cup semisweet chocolate chips
- 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.
Want some more St. Patrick’s Day desserts?