Leamington and Warwick Living Nov - Dec 2022

IRISH
CREAM
FUDGE
Preparation time: 20 minutes +
cooling + chilling
Cooking time: 25 minutes
Makes: Makes about 30 pieces
MAKES A
LOVELY
GIFT
INGREDIENTS
397g can condensed milk
150ml whole milk
425g light brown soft sugar
115g unsalted butter
100ml Baileys The Original Irish
Cream
Large pinch of salt
100g dark chocolate (70% cocoa
solids), chopped
METHOD
Line a 20cm x 20cm baking tin
with parchment. Put the milks,
sugar and butter in a large,
nonstick saucepan and warm
over a medium heat, stirring
occasionally, until the sugar
has dissolved. Put a sugar
thermometer in the pan and turn
up the heat a little, bringing the
mixture to a moderate bubble.
Stir continuously until the
thermometer reaches 113-115ºC
or ‘soft-ball stage’ (this should
take about 15 minutes). Take the
pan off the heat and set aside for
5 minutes.
Stir the Irish cream and salt into
the mixture. Using electric beaters
set to a medium speed, beat for
about 10 minutes until you have
a thick mixture that’s starting to
come away from the sides of the
pan. (You can also do this with a
wooden spoon, beating for about
15 minutes.) Tip the mixture into
the lined tin, spreading it out
evenly. Cool to room temperature,
then cover and chill for 1 hour.
Melt the chocolate in a bowl set
over a pan of gently simmering
water, stirring until smooth.
Meanwhile, put a large sheet of
baking parchment on the work
surface. Turn out the fudge and
trim the edges to neaten, then cut
into squares about 3cm x 3cm.
Dip ½ of each square of fudge in
the chocolate. Leave to set on the
parchment, chilling again briefly
if needed.
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