Baileys & white chocolate fudge

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Results 101-120

• Scraggy

  18 December 2010

  Scraggy rated and commented on this recipe

  

  This fudge is delicious and creamy. I used 150ml Baileys and waited 50 mins to get to the softball stage - don't worry if you don't have a thermometer. I think it lasts a good few weeks so it can be made ahead of time for Christmas presents.

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• Soody

  19 December 2010

  Soody commented on this recipe

  Oh my word did I do something wrong? I love white chocolate and fudge and Baileys so I thought this would be a sure thing but it was just too sweet and sickly for me. I felt like I had my head in the sugar bowl! Is this what everyone else is experiencing or have I got it wrong???

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• domestic goddess

  20 December 2010

  domestic goddess commented on this recipe

  I made this fudge last night, never made fudge before! I used castor sugar, double cream and milk chocolate, and 200mls of baileys (yummy). It took forever to reach setting point, about 50 min. didn't take to long to set, about 2 hours. It was definatley worth the wait. It didn't crumble when i cut it and it is lovely and creamy. As good as any i've bought. will def make some more!

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• georgie1977

  21 December 2010

  georgie1977 rated and commented on this recipe

  

  Thanks to everyone's previous comments I was well prepared and had no issues making. I used 100ml of baileys and reduced the cream accordingly, think i will try 150ml next time to get a bit more baileys flavour. I used green and blacks white chocolate which i broke up and stirred in once i'd taken off the heat. it did start to set while I was trying to get all of it into the tin but I used my large le creset pan which is very heavy. I did use a thermometer but you can see the mixture reduce down at this point. Didn't take long to set but left overnight for a firmer fudge. Recommend this recipe!

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• sailorgirl

  22 December 2010

  sailorgirl commented on this recipe

  Made this fudge, but halved the recipe. The first time I used a white chocolate liqueur and the second time used Coffee Baileys. Came out great both times. I use a large saucepan so there is not much depth to the liquid and use a toffee thermometer to see when it gets to the soft ball stage, I have found that it only takes about ten minutes to get there. After removing from the heat and mixing in the white chocolate I pour into a 10cm by 20 cm lined microwavable container then place in the fridge to cool. It takes about 2 hours to get to the point where I can cut and store it. Both times the fudge has been really smooth and creamy. Family love it.

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• kellyst123

  22 December 2010

  kellyst123 commented on this recipe

  i'm about to try this recipe to use as gifts this christmas, when you add in the chocolate, do you wait for this to melt and then pour it into the tin, or is this fudge meant to have small lumps of white chocolate?

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• Anna

  22 December 2010

  Anna rated and commented on this recipe

  

  Absolutely delicious! I've made some for Xmas gifts. Its not got a strong Baileys flavour though even with adding extra. I found mine didn't set even when left overnight so I put it back in the pan and boiled it a bit longer and it was fine then. I recommend trying that if its not set quite right.

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• radioactive_toy

  29 December 2010

  radioactive_toy rated and commented on this recipe

  

  I made several batches of this for christmas, and absolutley everyone loved it!! It melts in your mouth! I tried it at first without a sugar thermometer and it did'nt set, but as soon as I used one, it set perfectly everytime!

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• Moonie Gray

  30 December 2010

  Moonie Gray rated and commented on this recipe

  

  Made this for pressies for the kids teachers..went down a storm. I used guess work and followed advice from other users on when it's reached temp. Tripled Baileys amount..tis criggers after all!

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• Babs from Granada

  05 January 2011

  Babs from Granada rated and commented on this recipe

  

  I made this for presents at Xmas and it went down a storm. I boiled it for about 20 minutes and was the same colour as the photo and there was no problem setting (about 2 hours). I will certainly make again.

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• Lilyfantastik

  06 January 2011

  Lilyfantastik rated and commented on this recipe

  

  I don't like fudge. I never have, but I made this as a christmas treat for my husband, and having tasted some, I'm a fudge convert! Simply marvellous!

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• RuthieK

  06 January 2011

  RuthieK commented on this recipe

  I made this a few times over christmas and the recipe worked well everytime. Everyone loves it! I would suggest not using so much white chocolate as it is a bit overpowering. I halved the amount and that took about 15 minutes to boil and about an hour to set. mmmmmmmmmmmmmmmmmmmmmmmm! it was tasty!

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• RuthieK

  06 January 2011

  RuthieK commented on this recipe

  Oh also, if you dont have a sugar thermometer (which i dont!) you can tell when it is ready as it gets thicker and when you stir the mixture you can see the bottom of the pan, the mixture should come clean from the pan. :)

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• lucy

  10 January 2011

  lucy rated and commented on this recipe

  

  I personally am not a fudge fan but made this for family and friends for christmas and everyone is raving about it. My mum isnt keen on baileys and even she loved it! Definately one to make again. In regards to time boiling, mine was probably 45mins, and alot of stirring. Don't stop stirring near the end or you wreck your pan! Definately recommend to fudge fans out there!

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• Emma

  11 January 2011

  Emma rated and commented on this recipe

  

  I made this fudge without using a sugar thermometor and it was a mistake. I followed the recipe step by step, testing the fudge in cold water, as directed when the bubbles become more of a smooth laver effect, I then placed in the trays and left to set for 12 hours, unfortunately my fudge would not set, the colour was darker than the picture too. I resorted to melting down the sticky gue and cooked for another 50mins, this was a total of nearly 3 hours however i did double the recipe. In the end the fudge did set, it was very tasty, somewhat crumbly in texture. i reccommend making with a sugar thermometor if you try this recipe as candy making has to be quite precise.

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• mrshwc

  14 January 2011

  mrshwc commented on this recipe

  I added twice as much Baileys as called for in the directions and the fudge never set - be warned!

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• lauraee66132

  03 February 2011

  lauraee66132 rated and commented on this recipe

  

  I checked this out before I made this, it was my first batch of fudge, nice and easy and tastes gorgeous, although I wish I'd have let it cool a bit more before I stirred in the chocolate so I'd get chunky bits! http://uktv.co.uk/food/stepbystep/aid/641036/displayVideo/hi

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• charlocolate

  11 February 2011

  charlocolate commented on this recipe

  I made this fudge last night; usually something always goes wrong, but I followed this recipe exactly - stirring for almost 30mins and the fudge has turned out divine....very sweet and completely moreish. I made it for my boyfriend for valentines, but it made quite a lot so am saving some for my sisters birthday!

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• Lady E

  15 February 2011

  Lady E commented on this recipe

  This was so easy to make, and really delicious - I've had lots of compliments on it! I would love to know how long it could last though.

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• Dibdab

  24 February 2011

  Dibdab commented on this recipe

  Absolutely delicious! I did have a few attempts to get the consistency just right as I don't have a sugar thermometer. I made the fudge to give as Christmas presents and the feedback was amazing.

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Ingredients

• 500g golden granulated sugar
• 500ml whipping cream
• 50ml Baileys
• 150g white chocolate

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Difficulty and servings

Makes approx 30 pieces

Preparation and cooking times

Ready in 45 mins plus cooling

Ingredients

• 500g golden granulated sugar
• 500ml whipping cream
• 50ml Baileys
• 150g white chocolate

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