Baileys Fudge
One bite of our Baileys fudge is guaranteed to get you in the Christmas spirit! Don't keep it all to yourself though, why not share with friends and family as a great homemade Christmas gift.
Baileys Irish Cream Liqueur
Milk
Demerara sugar
Butter
You will also need...
20cm square tin lined with baking parchment
Step 1 of 5
Put 100ml of the Baileys liqueur and all the other ingredients into a large non-stick saucepan, reserving 50ml of the liqueur to stir through the cooked fudge at the end (for extra flavour). Melt everything together over a low heat, stirring until the sugar dissolves.
Step 2 of 5
Bring to a steady boil for 10-15 minutes, stirring continuously and scraping the base of the pan to prevent it from catching.
The mixture should reach 113-115°C on a sugar thermometer if you have one. If you don't you can drop a little mixture into a bowl of ice-cold water - if it forms a soft, round ball that doesn't stick to your fingers then it should be ready.
Step 3 of 5
Remove the fudge from the heat and leave to cool for 5 minutes. Add the remaining liqueur and mix thoroughly.
Step 4 of 5
Beat the mixture until it just loses its shine and becomes very thick (this should take about 5-10 minutes). The longer you beat once it starts to thicken, the crumblier the final fudge will be. If you like it smooth - beat it only until it comes away from the sides of the pan, so its thick enough to still just about pour into a tin.
Step 5 of 5
Press into the prepared tin with the back of a spoon and leave to set before cutting into squares.
The fudge will keep for up to 2 weeks in an airtight container at room temperature.
Have you tried making this delicious recipe yet?
Let us know by reviewing it below
Baileys Fudge
-
Prep: 15 mins
COOK: 25 MINS
-
Quite Easy
-
SERVES: 36
-
Ingredients
Baileys Irish Cream Liqueur
150mlMilk
4tbspDemerara sugar
450gButter
115gYou will also need...
20cm square tin lined with baking parchment
-
Method
Step 1 of 5
Put 100ml of the Baileys liqueur and all the other ingredients into a large non-stick saucepan, reserving 50ml of the liqueur to stir through the cooked fudge at the end (for extra flavour). Melt everything together over a low heat, stirring until the sugar dissolves.
Step 2 of 5
Bring to a steady boil for 10-15 minutes, stirring continuously and scraping the base of the pan to prevent it from catching.
The mixture should reach 113-115°C on a sugar thermometer if you have one. If you don't you can drop a little mixture into a bowl of ice-cold water - if it forms a soft, round ball that doesn't stick to your fingers then it should be ready.
Step 3 of 5
Remove the fudge from the heat and leave to cool for 5 minutes. Add the remaining liqueur and mix thoroughly.
Step 4 of 5
Beat the mixture until it just loses its shine and becomes very thick (this should take about 5-10 minutes). The longer you beat once it starts to thicken, the crumblier the final fudge will be. If you like it smooth - beat it only until it comes away from the sides of the pan, so its thick enough to still just about pour into a tin.
Step 5 of 5
Press into the prepared tin with the back of a spoon and leave to set before cutting into squares.
The fudge will keep for up to 2 weeks in an airtight container at room temperature.