White Chocolate and Baileys Fudge

So clearly I have white chocolate on the mind, and I couldn’t wait another week to add this treasure. I actually decided to make this as a Christmas present a few years ago. As I had a few people on the list, I quadrupled the ingredients. Clearly this was back in the day when I didn’t use a baking brain. Fudge can be tricky as it needs precision with ingredients, quantity, timing and temperature. Luckily, with this combination, even if it doesn’t work out – you can still use it as a fudge sauce for ice-cream. It’s so good and no one needs to be the wiser that ice-cream sauce wasn’t the intention. But, if you get this recipe right, you will never want ice-cream sauce again.

This fudge has been given so many compliments, even people who claim not to like fudge, or white chocolate, or Baileys for that matter. Who doesn’t like any of those three things? Beyond me, and maybe I’m hanging out with the wrong people…but hey, at least they liked this stuff. Be warned – it is addictive. You will want more…so be selective of who really needs a present when you make this. Because I bet you will end up wanting to be the only one on your list. Although if you do share it, you will bask in the glow of people’s love as they will go crazy for this fudge!

White Chocolate and Baileys Fudge

(1)

Ingredients:

  • 500g whipping cream (can use double cream)
  • 450g golden granulated sugar (can use white sugar)
  • 100g white chocolate
  • 100 ml Baileys

Method:

  1. Line a 22xm x 22cm tin, leaving an overhang (or you can use ice-cube trays as a different trick).
  2. Bring the sugar, cream and Baileys to a simmer in a large pan (use a heavy-based saucepan so it doesn’t burn on the bottom and a large one as the mixture will bubble up a lot), stirring slowly.
  3. Ensure the sugar is dissolved (it will stop feeling grainy on the base of the pan).
  4. Turn the heat up to a rolling boil. If the heat is turned up too high, it may crystallize, so keep it at medium-high and keep stirring to avoid it burning.
  5. Adjust the heat until the mixture bubbles without getting too near the top of the pan.
  6. Keep bubbling, boiling slowly for around 30 minutes, stirring occasionally.
  7. It should start to change to a thicker consistency.
  8. Test a small amount of mixture by dropping it into a glass of cold water. It needs to form a soft ball that you can pick up on the end of a teaspoon.
  9. At this stage, the bubbles will have gone from being large and unruly to smaller and more even.
  10. Take off the heat ans stir vigorously for a few minutes before letting it cool for a few minutes then stir in the chopped up chocolate until well combined and melted.
  11. Pour the mixture into the tin (it will start to set once chocolate is mixed in so do this quickly).
  12. Leave to set for a couple of hours (don’t put it in the fridge to set as it will absorb the moisture).
  13. The fudge will set more quickly in the winter as the weather is cooler, so there is no exact timing with how long it will take to harden up. Try not to be too impatient though, it does take a little while.
  14. If it’s a little lumpy on the top, use a pallet knife and hot water to even it out while it’s still cooling. Or melt white chocolate and drizzle over or swirl in for a marbled effect.
  15. Although unlikely you will need to store it as it will be eaten quickly (!), you can store it in an airtight container for 1-2 weeks at room temperature, or up to a month in the fridge.

(I haven’t tried this yet, but might swap out for dark chocolate and Cointreau…)

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