Baileys Coffee And White Chocolate Fudge Recipe 445

BAILEYS AND WHITE CHOCOLATE COFFEE FUDGE

Steps:

• Grease the cake tin with butter and chop up your white chocolate into small pieces, the smaller the better. Put both to one side.
• Measure out 125ml of Baileys and pour it into the saucepan.
• Add the milk, butter and caster sugar and put the pan over a low heat. Stir occasionally, until the sugar has dissolved and the butter melted - this will take about 10 minutes, and it's best not to rush it.
• Turn up the heat to medium and let the mixture gently simmer while stirring constantly. You want the bubbles to be calmly breaking the surface for 10 minutes.
• Remove the pan from the heat and stir in your chopped-up chocolate and last 25ml of Baileys. Keep stirring until the chocolate has melted and you have a beautifully smooth consistency; this will take about 3-5 minutes.
• If the chocolate is being a bit slow to melt, put the pan back over a low heat and stir until silky smooth.
• Transfer to the tin and chill in the fridge for at least two hours, or until it has set completely.
• Remove from the fridge, run a knife around the edge and push the bottom out to release the fudge from the tin. Cut into pieces and enjoy!

BAILEYS IRISH COFFEE CREAM FUDGE

Steps:

• 1. In a small bowl, combine Baileys and coffee crystals. Microwave on high for 10 seconds or until melted and dissolved.
• 2. In a medium saucepan, over medium heat, melt butter, evaporated milk, sugar, and marshmallow cream.
• 3. Slowly add the Baileys coffee mixture; stir well.
• 4. Boil for 5 mins.
• 5. Remove from heat. Stir in chips and vanilla extract. Stir for approx. 3-4 mins until smooth.
• 6. Pour into a foil lined 8x8" pan. Chill to set.

BAILEYS COFFEE AND WHITE CHOCOLATE FUDGE RECIPE - (4.4/5)

Steps:

• Grease a cake tin with butter and chop white chocolate into small pieces. Measure out 3/4 cup of Baileys and pour into a saucepan. Add the milk, butter and sugar, and put the pan over a low heat. Stir occasionally, until the sugar has dissolved and the butter melted. Turn up the heat to medium and let the mixture gently simmer while stirring constantly. Leave the mixture to bubble slightly for 10 minutes. Remove the pan from the heat and stir in chopped-up chocolate and last 1/4 cup of Baileys. Keep stirring until the chocolate has melted and you have a smooth consistency. Transfer to the tin and chill in the fridge for at least two hours, or until it has set completely. Remove from the fridge, cut into pieces and serve.