Bailey's Fudge

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5 from 1 vote

Bailey's Irish Cream meets chocolate-y goodness in this easy and creamy fudge recipe.

Prep Time5

Cook Time15

Setting time6

Total Time6 20

Course: Dessert

Cuisine: Australian, British, Irish

Servings: pieces

Calories: 129kcal

Author: Libby Hakim

Equipment

slice tin (27 x 17cm approx)

Ingredients

395 grams condensed milk
100 grams butter (chopped into cubes)
⅓ cup Bailey's Irish Cream (83 ml)
360 grams milk chocolate (broken into squares)
180 grams dark chocolate (broken into squares)

Instructions

Grease the slice tin and line with baking paper, leaving excess on the sides to lift out fudge once set.
Place all ingredients in a saucepan and place over low heat. Stir until all the butter has dissolved and the ingredients are combined and smooth.
Continue to cook over low heat for another 10 to 15 minutes. The mixture should turn from smooth and glossy to a little darker and thicker. Continue cooking and stirring until the mixture becomes thick enough that you can see the bottom of the saucepan briefly as you stir the mixture.
Pour straight into the prepared slice tin. Allow to cool to room temperature and then place in the fridge to set for at least 4-5 hours.
Once set, lift fudge from the tin and use a sharp knife to cut into small squares.

Notes

Storing: Bailey's Fudge is best kept in the fridge and should last a few weeks in an airtight container.

Freezing: You can freeze it to enjoy later. Wrap well and store for up to a few months. Allow to thaw overnight in fridge before enjoying.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Tips:

Make sure you maintain a low heat to avoid burning the fudge. Once it's burnt, it's burnt!
If your fudge doesn't set properly in the fridge, it's likely you didn't cook it enough. You can rescue it! Simply put it back in the saucepan and heat gently until it's soft again. Then cook over low heat again and follow the steps above.

Nutrition

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