This post may contain affiliate links. Read my disclosure policy.
Luscious and velvety Bailey’s Chocolate Sauce only needs four ingredients and a few minutes to make. Irish cream liqueur gives your hot fudge a boozy twist, but you can also use flavored coffee creamer. Either way, you’ll want to slather it on everything!
Why You’ll Love This Bailey’s Chocolate Sauce
Delicious Details
- Cuisine Inspiration: Irish-inspired American
- Primary Cooking Method: Stovetop
- Dietary Info: Gluten-free option
- Skill Level: Easy
This ultra-smooth and indulgent twist on classic hot fudge sauce is chocolatey, rich, creamy, and delicious. In no time, you’ll be 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. Here’s why you’ll be making it on repeat:
- Quick and easy. It has only four ingredients and takes about 5 minutes of prep and cooking time total. You can easily whip it up for a last-minute treat.
- Absolutely decadent. This recipe gives your basic hot fudge sauce a flavor upgrade for when you want something just a little different.
- Versatile and customizable. Your sauce is booze-infused if you use Irish cream liqueur, but it also works perfectly with flavored coffee creamer. And if you want to change up the flavor, just try other flavors of coffee creamer.
I am making a batch for the second time right now. It is absolutely delicious! Best recipe ever. -Susan
Irish Cream Sauce Ingredients
Here is a quick overview of what you’ll need to make this flavorful fudge sauce. Be sure to scroll to the recipe card for the full amounts and detailed instructions.
- Bailey’s or other Irish Cream Liqueur. Irish cream non-dairy coffee creamers such as the ones from Coffeemate or International Delight can be substituted in order to achieve the same flavor if you want to avoid alcohol or are sensitive to grain alcohols.
- 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.
Is Bailey’s Gluten Free?
Irish cream, like all whiskey-based alcohols is 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 and whiskey is generally considered gluten free. This is something you will NEED to discuss with your medical professional. See beyondceliac.org for more information.
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.
How to Make Bailey’s Chocolate Sauce
It’s as easy as it gets to make this simple and decadent fudge sauce. Here’s what you’ll do.
- Combine the ingredients. Whisk the Irish cream liqueur or coffee creamer, cocoa powder, and corn syrup together in a small saucepan.
- Thicken the sauce. While whisking constantly, bring to a boil. Reduce heat and continue whisking and boiling for about three minutes until thickened.
- Add the chocolate. Remove from the heat and add chocolate chips, stirring until melted and smooth. Use immediately or store in the refrigerator.
Tips for the Best Irish Cream Hot Fudge Sauce
- Use a small pot. You’ll need 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.
- Whisk constantly. 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.
- Proper storage. 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.
What to Do With Bailey’s Chocolate Sauce
- Pour it over ice cream like No-Churn Cheesecake Ice Cream or No-Churn Chocolate Chip Ice Cream.
- 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.
- Add it to other desserts. Ripple it through Flourless Bailey’s Brownies before baking them. Top these Mini Irish Cream Cheesecakes from Texanerin Baking or spoon it in the bottom of Mini Baileys Chocolate Mousse Pies.
- Drizzle some in your glass before you pour in this Bailey’s Chocolate Martini from Amanda’s Cookin’ or even Peppermint Hot Chocolate.
Bailey’s Chocolate Sauce
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.
Did you make this?
Leave a rating below and tag @cupcakesandkalechips on Instagram and hashtag it #cupcakesandkalechips
Amazing
Can this be doubled or tripled and canned in a water bath or pressure cooker? It would make wonderful gifts!
You can definitely double or triple it. Unfortunately, I do not know much about canning so I am asking around and will let you know.
Hi again, Kelly. I just checked with a friend who is a canning expert (she literally wrote a book about it) and she says, “This is most definitely not suitable for canning, unfortunately. No ifs, ands, or buts… it is super high in fat which is unstable, plus it is wicked viscous which is another concern. Even with a pressure canner that combo means that it is not recommended for home canning because of food safety concerns.” Sorry about that!
This makes an excellent drizzle for chocolate cake punch holes in cake while warm let sauce penetrate cake and chill. I used a chocolate butter cream cheese icing. Wow!!
Rudy, that sounds AMAZING!! Thanks for the brilliant idea!
Hi! This looks yummy. Could I sub Sukrin Gold for the rice/corn syrup? If so, what ratio? Thanks!
Hi Mimi, I am not sure that would work as a liquid sweetener helps give this sauce the right consistency. I’d stick with corn syrup or brown rice syrup, though I suppose it is possible that honey could work.
I am making a batch for the second time right now. It is absolutely delicious!
Best recipe ever.
I’m so happy to hear that you’re enjoying the Bailey’s fudge sauce recipe, Susan!
Could maple syrup be used instead of corn syrup? Thank you.
Hi April! Yes, you can absolutely substitute maple syrup for the corn syrup. Just bear in mind that your Bailey’s fudge sauce will have some maple flavor to it. 🙂
Do you have any idea how long we can store this for.
I kept it in the fridge for several days.
I wonder if agave or honey would work in place of the corn or rice syrup?
I would think so!
I became a terrible typer a few years ago. It’s weird. I used to have typo-free posts and now they’re full of missing words, added words, etc. I guess that probably means I’m more of a terrible writer? 😉
This looks amazing! Do you remember how much it yielded? Sorry if it’s listed somewhere really obvious but I can’t find it!
I tend to write my posts at night, so that doesn’t help matters with typos! I almost filled a 10 oz jar, so probably about a cup. I actually made half batches, too, if you just want a little bit.
Thanks! I actually just made a fourth and got about 3 tablespoons but it was just enough for what I needed. 🙂 Thanks so much for the recipe! I love how easy it is and it’s so yummy!
Oh great!
Sauce looks so tempting and delicious
Just like you, I’m one of the worst typer, especially when it comes to double s or double n, etc. But this baileys fudge sauce is ah-ma-zing! I’m a huge fan of Baileys and this is a must try recipe. Yum!
Oh double letters are the worst – I always type one or three! You have to make this – so good!
This sounds seriously yummy and totally making me crave chocolate right now… wondering if I can take a trip to the liquor store to make this
Wellll, you could always use milk or cream to make plain ol’ fudge, but what’s the fun in that?! 🙂
Brianne this recipe is screaming out my name! I can see this on ice cream and cupcakes. xoxo
Oh absolutely, all of the above!