Bailey’s Fudge 2 Ways!

Festive baking is now well and truly underway in my home. There’s a little recipe that I simply have to share with you; It’s easy, boozy and fabulous for gifting! If you’re a Baileys fan, this is simply the fudge of your life. I’ve made this the last two Christmases and it’s been SO in demand, whoever I’ve gifted it to has LOVE LOVE LOVED it.

After creating the Baileys chocolate fudge recipe, I wanted to go a step further. Every time I went shopping at my local supermarket, the new Baileys Strawberries & Cream liquor would scream at me ‘buy me and create something with me! You know you want to!’. Until one day I gave in, and I’m so glad I did. I had some freeze dried strawberries at home and with my new bottle of Baileys, I knew what had to be done. After a few hours in my kitchen, my new Baileys fudge was born. Delightful, delicious, pretty, but most importantly, pink. Smashed it.

So today I’m sharing the recipe for this devilishly delicious duo, I have no doubt you’ll fall head over heels in love. Don’t forget to package it up with some pretty ribbon for gifting, if it makes it out of your front door that is…

Baileys Milk Chocolate & Toffee Fudge

Difficulty: 1/5

Prep Time: 20 min

Total Time: 3 hours 20 min (includes chilling)

For the Milk Chocolate & Toffee Fudge:

150ml Baileys

50ml whole milk

25g butter

350g caster sugar

300g milk chocolate, chopped

100g toffee/ fudge bits (found next to the chocolate chips in the baking isle in most supermarkets)

Method:

  1. Grease a 20cm square baking tin with spray oil and line the bottom and sides with baking parchment, leaving a little overhang for easy lifting.

  2. In a large deep pot over a low heat, add 120ml of the baileys, milk, butter and caster sugar. Stir until the mixture is fully dissolved and melted. Turn up the heat to medium and stir constantly while the mixture gently bubbles away, around 5 minutes.

  3. Take the pot off the heat and add in the chopped milk chocolate and remaining 30ml of baileys. Stir until all the chocolate has melted before stirring in most of the toffee bits, reserving a large handful for sprinkling on top.

  4. Immediately pour into the prepared tin and smooth down with an offset spatula (work quickly because the fudge begins to set straight away!).

  5. Sprinkle the remaining toffee bits over the fudge and push the pieces in slightly with your fingers. Refrigerate for at least 3 hours to set (or overnight) before lifting the fudge out and cutting into chunks.

  6. Enjoy!

For the Baileys Strawberries & Cream Fudge:

150ml Baileys Strawberries & Cream

50ml whole milk

25g butter

350g caster sugar

300g white chocolate, chopped

2 handfuls of freeze dried strawberry pieces plus more for sprinkling on top

Method:

  1. Grease a 20cm square baking tin with spray oil and line the bottom and sides with baking parchment, leaving a little overhang for easy lifting.

  2. In a large deep pot over a low heat, add 120ml of the baileys, milk, butter and caster sugar. Stir until the mixture is fully dissolved and melted. Turn up the heat to medium and stir constantly while the mixture gently bubbles away, around 5 minutes.

  3. Take the pot off the heat and add in the chopped white chocolate and remaining 30ml of baileys. Stir until all the chocolate has melted before stirring in the freeze dried strawberries.

  4. Immediately pour into the prepared tin and smooth down with an offset spatula (work quickly because the fudge begins to set straight away!).

  5. Sprinkle the remaining freeze dried strawberries over the fudge and push the pieces in slightly with your fingers. Refrigerate for at least 3 hours to set (or overnight) before lifting the fudge out and cutting into chunks.

  6. Enjoy!


Featured Posts
Recent Posts
Archive
Search By Tags
No tags yet.
Follow Us
  • Facebook Basic Square
  • Instagram Social Icon

follow ME

Welcome to my baking blog