Bailey’s fudge is the ultimate Christmas fudge! It’s part chocolate, part Bailey’s (I put quite a lot in so each piece is quite boozy!). I love making fudge as a stocking filler for friends and family – they’re a great gift, or something nice to put on the dessert table. It really does take minutes to make, and stores well in the fridge for up to a month (if it lasts that long!) so it can easily be made ahead.
Ingredients:
Makes roughly 40-50 squares of fudge
Prep time: 10 minutes
- 397g condensed milk (one can)
- 600g chocolate (I used 300g dark and 300g milk but you can mix according to preference)
- 80g icing sugar
- 150ml Bailey’s
Method:
- Line a square baking tin with greaseproof paper. I used a 9in x 9in brownie tin which creates a decent depth for the fudge squares.
- Melt your chocolate and condensed milk on a low heat in a large saucepan, stirring continuously so it doesn’t stick to the pan.
- Once melted, add your Bailey’s and continue to stir. The liquid should start to be absorbed.
- Add your icing sugar and stir through.
- Pour your mixture into your tin and leave to set in the fridge for at least 6 hours, preferably overnight so it’s easy to cut and not too sticky!
- Cut into squares and store in an airtight container in the fridge for up to one month.
