My Billionaire Baileys Irish Cream and Caramel Nut Fudge by Cleo Coyle

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Yes, this is the very buttery caramel fudge (with an Irish Cream kick) that our amateur sleuth used to bribe a New York Police Department Bomb Squad lieutenant in one of our most popular Coffeehouse Mysteries Billionaire Blend.

"A highly satisfying mystery"
--Publishers Weekly

*Starred Review  --Kirkus
To get this recipe, scroll down. 
Or click here for the free PDF.

Eat with joy!

~ Cleo Coyle, author of
The Coffeehouse Mysteries

                                                          To learn more about
Billionaire Blend,
click here

Cleo Coyle has a partner in 
crime-writing—her husband.
Learn about their books
by clicking here or here.

Cleo Coyle's
Irish Cream and

Caramel Nut Fudge

(Large Batch Version)

For years, Marc and I have enjoyed a splash of Baileys in our coffee. That's exactly why our recipe pairs so beautifully with coffee or tea. This sophisticated take on old-fashioned caramel-nut fudge makes an impressive offering for party trays and an amazing after-dinner treat.

These days, Baileys even comes in different flavors. Although we use the original version, you can certainly experiment with the other flavors Baileys now offers. For the best complements to this fudge recipe, you might try Crème Caramel, Vanilla Cinnamon, or Hazelnut.

As for the size of the recipe, in our Coffeehouse Mystery Billionaire Blend, our amateur sleuth made it in an 8‑inch-square pan and cut it into bite-sized pieces to share with an NYPD bomb squad crew. If you’re planning it for a party, however, this larger batch version fits the bill—because there’s nothing like a wee nip of edible joy to ignite a celebration...

To download this recipe
in a free PDF you can
print, save, or share,

click here.

Click for free recipe PDF.

Cleo Coyle's
Irish Cream Fudge

Makes one 9 x 13-inch pan 

For a small batch, divide ingredients
in half and use an 8-inch square pan.


Bring to a Roiling boil for 5 full Minutes:
1-1/3 cup evaporated milk (a bit less than 12-oz can)
2 cup light brown sugar
2/3 cup granulated sugar
4 tablespoons (1/2 stick) unsalted butter
1 teaspoon coarse sea salt or kosher salt (do not substitute table salt)

On the heat stir in:
4 cups mini marshmallows (about 2/3 of a 10-oz bag)

Off the heat, stir in:
1/4 cup pure maple syrup (not pancake syrup,
      which is simply flavored corn syrup)

1/2 cup Baileys Irish Cream
2 teaspoons pure vanilla extract
3 cups white chocolate chips (16 ounces by weight)
1 cup chopped, toasted walnuts or pecans + 1/3 cup more chopped nuts for topping


IMPORTANT TIP: Assemble and measure out your ingredients beforehand because you will be adding them quickly to a hot pan. Toasted nuts are so much more delicious than raw, and they're easy to make. See directions in the caption below.

To toast nuts, simply preheat oven to 350 degrees F.
Spread your roughly chopped nuts on a baking sheet
covered in parchment paper. Toast for 8 to 10 minutes,
stirring once to prevent scorching.

PREP PAN: Line a 13 x 9-inch pan completely with parchment paper as you see in my photo below. Allow the paper to extend beyond at least 2 sides to create a sling with handles. This will allow you to lift the fudge easily from the pan.

Now for the Fudge...

Step 1 – Into a large saucepan (5 quarts, at least; nonstick is best but not necessary), measure out the evaporated milk, brown and white sugars, butter, and salt. Place the mixture over medium heat and occasionally stir the mixture to prevent burning. Watch for it to come to a full, rolling boil. Set the timer for 5 minutes and begin to stir constantly.

Beginning to boil, but not yet ready...

This is what a full, rolling boil looks like.
Start the 5 minute timer now...

Step 2 – At the 5 minute mark, add in your mini marshmallows, a little at a time, stirring between each addition to melt them. Remove the pan from the heat and stir in the maple syrup, Baileys Irish Cream, and finally the vanilla extract (the vanilla should not be added to boiling liquid or the flavor may be destroyed). Now add the white chocolate chips and stir until melted. Finally fold in 1 cup of the toasted chopped pecans (or walnuts).

Step 3 - Pour fudge batter into your prepared pan...

Sprinkle the remaining chopped pecans across the top to decorate. Allow the fudge to cool completely, without any covering, at room temperature.

COOLING TIP: Do not cover the top of the pan with plastic wrap until the fudge has completely cooled; otherwise, steam will condense and your fudge will become soggy. Once the fudge is room temperature, loosely cover the top of the pan with plastic wrap or foil and place the pan in the refrigerator, chilling until firm. Remove your pan from the fridge and lift the fudge out of the pan using the parchment paper handles.

TO STORE: If not serving all at once, slice only as much as you need, then rewrap the fudge block tightly in plastic and place back in the fridge. It will keep this way for up to three weeks.

BAILEYS BUYING NOTE: If you’re not a big drinker, simply buy 3 mini-bar bottles of Baileys. Inexpensive, single-serving bottles come in sizes of 50 milliliters, and 3 bottles will allow you to measure out the amount needed for this recipe. 

To download this recipe
in a free PDF you can
print, save, or share, 

click here.

Click for free recipe PDF.

Eat (and read)
with joy!

~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
Friend me on facebook here.
Follow me on twitter here
Visit my online coffeehouse here.

☕ ☕ ☕ ☕ ☕

Coming from Penguin Random House...

The NEW Coffeehouse Mystery!

On sale January 10, 2017

Filled with wonderful twists
and surprises, this is one
Coffeehouse Mystery you
won't want to miss!

To pre-order now, click links for... 


* * * 

Our newest bestselling hardcover

is now a bestseller in paperback!

Join amateur sleuth Clare Cosi
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a capital crime.

3 Best of Year Lists 
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This culinary mystery includes
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The bestselling Penguin hardcover 
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Once Upon a Grind 
by Cleo Coyle

To learn more, 

A Best of the Year Pick ~ Kings River Life 
"Fresh and fun...clever" ~ Booklist
A Mystery Guild Selection 

Join coffeehouse manager Clare Cosi as she solves the crime against "Sleeping Beauty," opens secret doors (uptown and down), and investigates a cold case that's been unsolved since the Cold War.


Wonderful recipes are also featured
in Cleo's 14th culinary mystery, Once Upon a Grind including...

* Dairy-Free "Cinderella" Pumpkin Cake
* Dairy-Free Almond Milk Custard
* Caramel-Dipped Meltaway Cookies 
* Black Forest Brownies 
* Cappuccino Blondies 
* Shrimp Kiev
* Dr Pepper Glazed Chicken
* Silver Dollar Chocolate Chip Cookies
* Poor Man's Caviar
* Snow White Chocolate Mocha

...and many more recipes, including 
a guide to reading coffee grinds...

See Once Upon a Grind's 
Recipe Guide by clicking here.

* * *

Billionaire Blend:
A Coffeehouse Mystery
to learn more 
click here.

See Billionaire Blend's
Recipe Guide by
 clicking here.

* * *

The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
15 titles includes the added bonus of recipes. 


See mini plot summaries 
for every title and news on
 Cleo's next release!


Book #1 of
which Cleo write under the name 
Alice Kimberly

Haunted Bookshop 

Get a free title checklist, with 
mini plot summaries, by clicking here.

Or learn more about the books
and meet Jack Shepard,
our PI ghost by clicking here.

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Comments and

To leave a comment or 
question for Cleo, click here
and visit the
Coffee Talk Message Board 
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