Baileys Fudge Recipe Jamie Oliver

BAILEYS 5-MINUTE FUDGE

Steps:

• Grease two 3-inch loaf pans with cooking spray.
• Place all chocolate chips and sweetened condensed milk into a large pot and cook over low heat, stirring until melted. Remove from heat and add in the Baileys. Stir until smooth and add in 1 cup hazelnuts and currants.
• Divvy the fudge between two 3-inch loaf pans. Sprinkle the tops with flaky sea salt and remaining 1/2 cup hazelnuts. Let fudge set at room temperature.
• Once set, remove from the pans, slice thinly, and serve on vintage plates.

BAILEYS FUDGE

Steps:

• Put 100ml of the Baileys liqueur and all the other ingredients into a large non-stick saucepan, reserving 50ml of the liqueur to stir through the cooked fudge at the end (for extra flavour). Melt everything together over a low heat, stirring until the sugar dissolves.
• Bring to a steady boil for 10-15 minutes, stirring continuously and scraping the base of the pan to prevent it from catching. The mixture should reach 113-115°C on a sugar thermometer if you have one. If you don't you can drop a little mixture into a bowl of ice-cold water - if it forms a soft, round ball that doesn't stick to your fingers then it should be ready.
• Remove the fudge from the heat and leave to cool for 5 minutes. Add the remaining liqueur and mix thoroughly.
• Beat the mixture until it just loses its shine and becomes very thick (this should take about 5-10 minutes). The longer you beat once it starts to thicken, the crumblier the final fudge will be. If you like it smooth - beat it only until it comes away from the sides of the pan, so its thick enough to still just about pour into a tin.
• Press into the prepared tin with the back of a spoon and leave to set before cutting into squares. The fudge will keep for up to 2 weeks in an airtight container at room temperature.

BAILEYS IRISH CREAM FUDGE

Steps:

• Line a jelly roll pan (10 x 15 x 1 inch) with foil. Butter the foil. In a very large heavy bowl, place all the chocolate chips, marshmallow cream, vanilla, Bailey's Irish Cream and nuts. In a heavy saucepan, combine the sugar, evaporated milk and butter over medium heat and bring to a boil. Cook slowly, stirring constantly for 11 minutes. Pour the hot milk mixture over the chocolate chip mixture, stirring by hand. The hot milk will melt the chocolate chips and marshmallow cream. Continue to stir until everything is well blended. Pour mixture into the prepared pan and chill until set. Turn out onto a large cutting board and peel off the foil. Cut into small squares. Store refrigerated.

BAILEYS FUDGE!

Steps:

• Line a tin with parchment paper - I use a 7×10″ brownie tin as it makes a nice depth of fudge!
• Put the condensed milk and dark chocolate into a heavy based saucepan - melt on a low heat, stiring often so that the chocolate doesn't catch on the bottom and burn and so that all the ingredients mix together well.
• Or melt the chocolate together carefully in the microwave/double boiler, and then add in the condensed milk and mix well until smooth.
• Once melted, tip in the baileys and combine well with a bit of beating.
• Pour into the tin and smooth over the mixture. Store in the fridge for at least 5-6 hours (Or preferably overnight) to set!
• Once set - remove from the tin and cut into the squares - I cut my tray into small squares of fudge, about 1inch in size! Return to the fridge for another couple of hours to finish setting if its still a little soft- ENJOY!

BAILEYS FUDGE

Steps:

• Line a 12x6 bar pan or slice pan with baking paper.
• Heat the condensed milk carefully.
• Melt the chocolate in a microwave 30 second bursts, stirring after each burst so it doesn't burn. Add to the condensed milk and then mix in Baileys.
• Pour into your lined bar pan and set--leave to cool at room temp or if very warm were you live pop into the fridge to set.
• Cut into pieces and watch it disappear.
• We serve at the cafe with hot chocolate and moccachino--great gift wrapped and given for presents.