Baileys Dark Chocolate Fudge
Rich, smooth dark chocolate fudge flavoured with Baileys Irish Cream
Equipment
- 1 medium saucepan
- 1 20 cm square baking tin greased and lined
Ingredients
- 400 grams dark chocolate
- 400 grams condensed milk 1 can
- 25 grams butter
- 100 grams icing sugar
- 100 grams Baileys Irish Crem Liqueur
Instructions
- In a medium sized saucepan, add all the ingredients and mix together.
- Cook on a low/ low-medium heat stirring often for 4-5 minutes.
- Keep stirring until everything has completely melted and combined. Switch to a low heat and continue cooking while stirring for 5 more minutes until the mix thickens significantly.
- Pour into a greased and lined 20cm square baking tin.
- Spread out evenly to all the corners. Pick up the tin and tap the bottom against the counter to help level the top.
- Leave at room temperature for an hour to cool, then transfer to the fridge for 3 hours.
- When the fudge is set, remove from the fridge and take out of the tin. Peel back the sides of the baking paper and cut into 6 lines vertically. Then cut horizontally into 6 also to make 36 square pieces. You can dip your knife into hot water between slices to make it a little easier.
- Leftovers can be stored in an airtight container in the fridge for 2-3 weeks.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.