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
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.
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Prep: 15 mins
COOK: 25 MINS