Baileys White Chocolate Fudge Recipes

BAILEY'S FUDGE

Steps:

• Line a loaf pan with parchment paper and set aside.
• Place the chocolate in a microwave safe bowl and add the sweetened condensed milk.
• Heat for 30 seconds and stir well for 30 seconds to dissolve the chocolate chips. You may need to reheat for another 20 seconds to fully melt the chocolate chips.
• Once the mixture is smooth, add in the Bailey's and optional vanilla.
• Fold the fudge mixture out into the loaf pan and smooth flat with your spatula.
• Refrigerate for 2 hours or overnight.
• Pop the parchment paper out of the loaf pan and cut the Bailey's fudge into 1 inch squares. Store in a sealed container.

BAILEYS CHOCOLATE FUDGE

Steps:

• Brush a 20cm square cake pan with butter. Line base and sides with baking paper, allow it to overhang.
• Combine the condensed milk, butter, sugar and glucose syrup in a heavy-based saucepan. Stir over medium-low heat for 3 minutes or until sugar dissolves. Increase heat to medium-high and cook, stirring constantly for 10-15 minutes or until the mixture thickens.
• Add the chocolate and Baileys, and stir until smooth. Pour into prepared pan and smooth the surface. Set aside for 1 hour to cool. Cover and place in the fridge for 1 hour or until firm.
• Use a sharp knife to cut fudge into portions.

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!