Tipsy Fudge Recipes

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TIPSY HOT FUDGE SAUCE



Tipsy Hot Fudge Sauce image

Our gooey delicious hot fudge sauce is made with draught beer, brown sugar and chocolate chips. Top with crushed malted milk balls for an added chocolate crunch.

Provided by Brooke Lark

Categories     Condiment

Time 10m

Yield 6

Number Of Ingredients 5

1 1/2 cups high-quality dark chocolate chips
1/2 cup packed brown sugar
1/2 cup stout draught beer (from 14.9-oz can)
1/2 gallon (8 cups) low-fat vanilla ice cream
1 cup crushed chocolate-covered malted milk balls

Steps:

  • Place chocolate chips in 3-quart saucepan; place over medium heat. Add brown sugar and beer; cook, beating with whisk constantly, until chocolate is melted.
  • Scoop ice cream into individual dessert dishes. Pour sauce over ice cream; top with crushed malted milk balls.

Nutrition Facts : ServingSize 1 Serving

TIPSY BAILEYS FUDGE



Tipsy Baileys Fudge image

We love fudge, and it's so so easy to make at home - perfect for having around to snack on over the festive season, or as an easy DIY Christmas gift.

Categories     dessert     snack

Yield 54

Number Of Ingredients 5

1 tin of Carnation condensed milk
150 ml Baileys
450 g light brown sugar or demerara sugar
120 g butter
Christmas sprinkles

Steps:

  • Line a 20cm square tin with baking parchment. Place all the ingredients into a large, non-stick saucepan and melt over low heat, stirring continuously until the sugar dissolves.
  • Once the sugar has dissolved, bring to a steady boil for around 10-15minutes, stirring continuously and scraping the base of the pan every so often to ensure the mixture doesn't stick. If you have a thermometer, your mixture should reach a temperature of 113-115ºC. If you don't, take a little mixture and drop it into a bowl of ice cold water. If the mixture easily forms a soft, round ball then it should be ready.
  • Remove the fudge from the heat and leave to cool for 5minutes. Once it has cooled, beat the mixture until it begins to lose its shine and becomes very thick - about 5-10 minutes. Press into your prepared tin with the back of a spoon, scatter over your sprinkles and leave to set before cutting into squares.

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