Prep 10 mins
Cook 12 mins
Notes & tips Liquid glucose, also called glucose syrup, is a form of sugar (with about half the sweetness of regular sugar) used to make sweets. It is available from supermarkets and health food stores.
- melted butter, to grease
- 1 (395 g) can sweetened condensed milk (Nestle brand)
- 200 g brown sugar (1 cup, firmly packed)
- 125 g butter, cubed
- 2 tablespoons liquid glucose
- 100 g white chocolate, roughly chopped (like Nestle Milkybar brand)
- 85 g walnut halves, roughly chopped
- 30 ml Baileys Irish Cream
- Brush six 3.5cm deep, 5 x 8cm loaf pans or an 18cm (base measurement) square cake pan with the melted butter to grease. Line the base and sides with non-stick baking paper, allowing the paper to overhang the sides.
- Combine the sweetened condensed milk, brown sugar, butter and glucose in a 2-litre (8-cup), heatproof, microwave-safe glass jug or bowl. Cook, uncovered, on Medium-High/650watts/70%, using a balloon whisk to stir every 2 minutes, for 6-8 minutes or until the mixture begins to boil.
- Continue to cook on Medium-High/650watts/70%, stirring every minute, for 3-4 minutes or until the mixture is thick, golden and boils rapidly. With a tea towel or oven mitt, very carefully place the jug on a board and set aside for 1 minute or until the bubbles subside.
- Add the white chocolate and use a wooden spoon to stir continuously until the chocolate melts and the mixture is smooth. Stir in the walnuts and liqueur and mix well.
- Spoon the mixture evenly into the prepared pans. Set aside for 2 hours to cool to room temperature and become firm. Remove from pan, wrap in greaseproof or non-stick baking paper and store in an airtight container in the fridge. Cut the fudge into 1cm-thick slices to serve.