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Baileys Chocolate Fudge

Ingredients

  • Melted butter, to grease
  • 1 x 395g can sweetened condensed milk
  • 100g butter, cubed
  • 255g (1 1/4 cups) brown sugar, firmly packed
  • 2 tbs glucose syrup
  • 150g good-quality dark chocolate, finely chopped
  • 60ml (1/4 cup) Baileys Original Irish Cream liqueur

Directions

  1. Brush a 20cm (base measurement) square cake pan with melted butter to lightly grease. Line base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
  2. Combine the condensed milk, butter, sugar and glucose syrup in a medium 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 mixture thickens, turns a caramel colour and leaves the side of pan. Remove from heat.
  3. Add the chocolate and liqueur, and stir until chocolate melts and mixture is smooth. Pour into the prepared pan and smooth the surface. Set aside for 1 hour to cool. Cover with plastic wrap and place in the fridge for 1 hour or until firm.
  4. Remove fudge from pan, using the paper to help lift the fudge. Use a sharp knife to cut fudge into 16 equal portions.

March 26, 2010 - Posted by | Dessert

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