Baileys Chocolate Fudge
Recipe by Rosie Morgan
A WORD FROM THE CHEF
This Baileys Dark Chocolate Fudge Recipe is so rich and delicious. It comes together with just a few ingredients; dark chocolate, condensed milk, butter, icing sugar and Baileys Irish Cream Liqueur. It is firm yet smooth when bitten into and a real treat. Thanks to the high sugar content (and the alcohol) it has a wonderfully long shelf life too. It’s perfect for making in advance for St. Patrick’s Day! While I did choose Baileys, you can also use Coole Swan, Five Farms or Micil Irish Cream. Most supermarkets such as Lidl or Aldi also stock Irish cream liqueurs which can be used.
INGREDIENTS
400 grams dark chocolate
400 grams condensed milk (1 can)
25 grams butter
100 grams icing sugar
100 grams Baileys Irish Cream Liqueur
METHOD
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 3-4 weeks.
ABOUT THE CHEF
Rosie Morgan, who is a freelance food photographer, food stylist and recipe developer can be found on Instagram or Facebook @pinkhairedpastrychef
You can also contact her at: pinkairedpastrychef@gmail.com
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