Baileys and White Chocolate Coffee Fudge
- Ready In:
- 25mins
- Ingredients:
- 7
- Yields:
-
16 squares
ingredients
- 150 ml Baileys Irish Cream, with a hint of
- coffee
- 50 ml milk
- 30 g butter
- 350 g caster sugar
- 300 g white chocolate
- butter, for greasing
directions
- Grease the cake tin with butter and chop up your white chocolate into small pieces, the smaller the better. Put both to one side.
- Measure out 125ml of Baileys and pour it into the saucepan.
- Add the milk, butter and caster sugar and put the pan over a low heat. Stir occasionally, until the sugar has dissolved and the butter melted – this will take about 10 minutes, and it’s best not to rush it.
- Turn up the heat to medium and let the mixture gently simmer while stirring constantly. You want the bubbles to be calmly breaking the surface for 10 minutes.
- Remove the pan from the heat and stir in your chopped-up chocolate and last 25ml of Baileys. Keep stirring until the chocolate has melted and you have a beautifully smooth consistency; this will take about 3-5 minutes.
- If the chocolate is being a bit slow to melt, put the pan back over a low heat and stir until silky smooth.
- Transfer to the tin and chill in the fridge for at least two hours, or until it has set completely.
- Remove from the fridge, run a knife around the edge and push the bottom out to release the fudge from the tin. Cut into pieces and enjoy!
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RECIPE SUBMITTED BY
djmastermum
Australia
I am NOT married anymore with 3 kids. About to have my 4th child with my new partner! With the internet I feel as though I have a never ending cook bookCooking is one thing that I can do, although it isn't easy as a suffer of MSJoining in the swaps has become a hobby of mine that i love. There are so many great recipes here is Zaar, including MINE ;-)