Baileys White Chocolate Fudge Recipes

BAILEYS AND WHITE CHOCOLATE COFFEE FUDGE

Steps:

• 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!