Baileys & white chocolate fudge

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• Jennie

  01 April 2011

  Jennie rated and commented on this recipe

  

  Ooops -forgot to rate!

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• Wheeze

  04 April 2011

  Wheeze commented on this recipe

  Fantastic. Made loads and bagged for Christams presents

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• Gastronome

  16 April 2011

  Gastronome commented on this recipe

  For all that wanted to know: You need to boil this mixture till it reaches "the soft ball stage" that is 116 Degrees Celcius or when you put a spoonful of hot liquid into very cold water you'll be able to form it into a ball in the water but when taken out it will flatten.

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• Roxanna

  08 June 2011

  Roxanna commented on this recipe

  My friend told me to make this...can't wait! Sounds lovely.

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• Sparkly82

  12 July 2011

  Sparkly82 rated and commented on this recipe

  

  Bearing in mind, its still in the fridge setting (and hopefully it does) I had to give it 5 stars...mainly because its the first fudge recipe i've been able to succeed in! Every other recipe i've tried turns into a disaster. I tried a bit when I was scraping the pan and it was soooo yummy! I used Hazelnut Baileys instead of normal and its soo good! It took me ages to make (well over an hour) because everytime I tried to boil it, it boiled over so I had a lot of taking the pan off the hob, then back on. Would defo recommend a huge pan for this! I will be buying one and will definately be making this fudge again. It will be great to make at Christmas time too for gifts x

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• Millie

  29 July 2011

  Millie rated and commented on this recipe

  

  I LOVE this gorgeous fugde!! So nice and so easy to make that I couldn't stop nibbling at it! I did double the amount of baileys as it didn't leave much taste. Will definately be doing this again! Everyone commented on it!

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• Lynn

  18 August 2011

  Lynn rated and commented on this recipe

  

  Absolutely delicious, made this for Christmas pressies last year and am already starting to get requests for more for this Christmas... I did try to make some with dark chocolate though... 2 attempts and each time I tried the chocolate split and the fudge ended up gritty... anyone got any ideas to stop that happening???

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• AvestaPolarit

  16 September 2011

  AvestaPolarit commented on this recipe

  I used white caster sugar with no problems. Gave it a good hard boil for about 30 minutes. Definitely need to pay attention to the drop balls in cold water test! It set within about 10 minutes of going in the tin. Awesome fudge, could taste the white choc, although i think the Baileys gets swamped in all the cream and sugar already in the recipe. 10/10

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• rachelgraham98

  06 October 2011

  rachelgraham98 commented on this recipe

  i left mine over night too and it hasnt set, what have i done wrong?? :(

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• sas

  09 October 2011

  sas rated and commented on this recipe

  

  Everyone who tried this says it is absolutely delicious! It came together perfectly the first time I tried it, but its all gone, so I now need to make more. The comments here have been really helpful, so thank you everyone. Top tips... - a silicon 'tin' works perfectly and doesn't need lining - it took me about 30 minutes to get to temperature. A sugar thermometer does really help, but as the recipe says, the change in the consistency and the bubbles are really obvious, so it shouldn't be too difficult if you don't have one. - I thought I'd ruined it as the mixture started to burn as it neared temperature, but just mix in the darker caramel bits. It added to the flavour. - I let it cool back down without stirring it before I mixed the broken pieces of chocolate in (it doesn't need to be melted chocolate). - I scored the fudge in the tin as it cooled so it was easy to cut and didn't crumble. Delicious!

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• Lornaw435

  18 October 2011

  Lornaw435 commented on this recipe

  hey i know this may sound like a stupid question but what kind of chocolate do you use? cooking chocolate?

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• julia_bakes

  21 October 2011

  julia_bakes rated and commented on this recipe

  

  Yummy - first made for Christmas presents last year to rave reviews, and then several times since.

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• Emma_H

  10 November 2011

  Emma_H rated and commented on this recipe

  

  I tried making this the other night and had the same issue as some others wondering how long to boil for, and ancient cook book of my dads said it should only have taken 10-15 minutes so I think I turned the heat down too far. Also it needs a big bold comment of: DO NOT PUT IN FRIDGE TO SET. It will absorb the moisture in the fridge and not set. Lesson learnt the hard way as an overnight spell in the fridge left me wondering why and chef dad coming home and saying 'which idiot put that in here'. Oh well, better luck next time.

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• Channie

  13 November 2011

  Channie commented on this recipe

  I have made 2 batches of this over the week end neither i which i can get to set, i did the soft ball test on both batches to confirm the correct heat. Any ideas please?

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• debojohn

  20 November 2011

  debojohn commented on this recipe

  Anybody know how long this keeps for? I want to make christmas presents but don't want to do it too early.

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• Danielle

  24 November 2011

  Danielle commented on this recipe

  Could I make this with dark chocolate? My mum loves baileys but hates white chocolate!

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• bbems60

  27 November 2011

  bbems60 commented on this recipe

  browsing around and came across this recipe. After reading everyone's comments, I can't wait to make as crimbo pressies for my Baileys-loving pals!

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• Charles C

  28 November 2011

  Charles C commented on this recipe

  If adding glace cherries or preservrd ginger to fudge, do I need to wash off syrup from cherries and ginger first?

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• Vino man

  28 November 2011

  Vino man commented on this recipe

  To debojohn, if you look back at comment posted on 3rd December 2010 it tells you how long it'll keep I think!

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• Vino man

  28 November 2011

  Vino man commented on this recipe

  Sorry debojohn, it actually on a post dated 26th November 2010, got confused!

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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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