Baileys & white chocolate fudge

This deliciously creamy fudge makes a lovely gift, just wrap it in cellophane, then finish with a stylish ribbon

Recipe uploaded by

olive magazine

108 ratings 4

Recipe by olive magazine

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Tested

Difficulty and servings

Makes approx 30 pieces

Preparation and cooking times

Ready in 45 mins plus cooling

Butter and line a 22cm x 22cm tin, leaving a small overhang. Put sugar, cream and Baileys in a large pan and, stirring slowly, bring it to a simmer. Make sure the sugar is dissolved (it will stop feeling grainy on the base of the pan), then turn the heat up to a rolling boil.
Adjust the heat until the mixture bubbles without getting too near the top of the pan. Keep bubbling, stirring occasionally, until a small amount of mixture dropped into a glass of cold water will form a soft ball that you can pick up on the end of a teaspoon.
At this stage, the bubbles will have gone from being large and unruly to smaller and more even. Stir in the chocolate and pour the mixture into the tin. Cool and cut.

Recipe from olive magazine, December 2009.

Latest comments and suggestions

Results 21-40

Julia

11 December 2009

Julia rated and commented on this recipe

Easy to make and smooth . Would have liked stronger taste of baileys-the mix before cooking tasted scrummy. Has anyone tried putting the Baileys in after cooking, ie adding it with the chocolate? ? I am going to try that next time

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ArmaghShaz

11 December 2009

ArmaghShaz commented on this recipe

Made two batches of this this week for a school Christmas Fair. Never made fudge before, but found this really easy (although I did buy a sugar thermometer to take the guesswork out). Bagged it up in polythene bags and decorated with curling ribbon - all sold, and it was lovely to see it being eaten with gusto during the event. Will make again!!

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hugaplanet

11 December 2009

hugaplanet rated and commented on this recipe

Yum! Doubled up and added extra Baileys... 1st attempt at fudge. Very pleased with it...

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Scotty_81

13 December 2009

Scotty_81 rated and commented on this recipe

My first attempt at fudge and it was delicious. I used a sugar thermometer and would have been lost without it. Once it got up to temperature the consistency changed though. It all kind of came together and moved as one!! Didn't take long to set, wish I had cut it into pieces while it was setting as it was very crumbly when it had finally set. Will definitely be making this again.

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jojocherryblossom

13 December 2009

jojocherryblossom rated and commented on this recipe

first time making fudge and found it easy although did worry about getting it to the correct temperature, needed bigger pan really as bubbled scarely close to top of pan! I've set this in ice cube trays to save cutting into squares ;)

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lar

15 December 2009

lar commented on this recipe

Successfully made this on my second attempt - the first didn't set. I invested in a thermometer and the second attempt is delicious. Now I know what to look for, I think I could do it without the thermometer but it's handy to have it and it wasn't too expensive, about Â£6.

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mrs bradshaw

15 December 2009

mrs bradshaw commented on this recipe

I haven't made it yet, but just wanted to say thanks for all the extra info in the comments boxes - it is so helpful and I feel much more confident about giving it a go now!

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Joff

16 December 2009

Joff commented on this recipe

I can't find my issue with this recipe in - can anyone let me know where Olive sourced the ribbon and bags from?

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HanyaBake

16 December 2009

HanyaBake commented on this recipe

Don't know if this helps, but so far the batch I made has kept for a week and I stored it in the fridge :)

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crewe79

16 December 2009

crewe79 rated and commented on this recipe

I made this today and while i was a bit worried about the bubbling part as it took about 45 Min's to finally roll into a ball in the cold water. I was very please, i don't like fudge myself but i do really like this. I did tweak with the recipe a little as i added 200ml of baileys (oops) and milk chocolate not white. It still tastes lovely and I'm going to make it with white next time.

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crewe79

16 December 2009

crewe79 commented on this recipe

You can get the bags from hobby craft or any florist and ribbon, or a specialist cake shop, but craft shop would be probablt easier to find.

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Harissa's Harlot

18 December 2009

Harissa's Harlot commented on this recipe

I'd really like more Bailey's taste with mine when I make it again - if i add more (200ml sounds good, lol) do I then presumably reduce the cream volume accordingly? PLEASE, someone, help me on that!!! Also, when I first made it I beat in the white choc as I've never made fudge before without doing so. Is this actually necessary here? Otherwise, it came out great -crumbly yet smooth...mmmmore Baileys wanted, though.

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Ruth

19 December 2009

Ruth rated and commented on this recipe

Absolutely fabulous! I didn't manage to get it ultra smooth on the top like the picture, but it doesn't really matter - it still tastes amazing!

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KittyKat

20 December 2009

KittyKat rated and commented on this recipe

Still waitning for mine to set, and definitely going to invest in a sugar thermometer for next time, but 'tested' a bit and it was gorgeous, need to make some more of this before Christmas!

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Elle

20 December 2009

Elle rated and commented on this recipe

Just made this one, for the second time in two days for Christmas presents. I think I may have boiled it too high the first time as I am now one pan down from my first attempt! But made it today and it is lovely, very dense but delicious! Quite a strong baileys taste which I wasn't expecting from other comments, and I only bubbled it for about 15 minutes and it was done! So it only took me half an hour to in all to make. Highly recomended, though to other first time fudge makers be warned-careful of the heat you boil it at :)

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Leah

21 December 2009

Leah rated and commented on this recipe

Wow! first time I've made fudge, and thanks to everyone else's handy tips it has worked a treat. I didn't have a sugar thermometer, but if you boil very slowly for 30mins, and then do the test in the water, mine turned into small balls straight away. Just waiting for it to set, but I can always put it outside in the snow!

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Lacey

22 December 2009

Lacey rated and commented on this recipe

I've made fudge before but had forgotten how long it takes to get to the right temp - took about 40 mins - and use a BIG pan! Has set beautifully though and is creamy with a lovely flavour (although not particularly strongly of Baileys or white choc so may up the quantity of Baileys next time and see if that brings the flavour through a little more strongly).

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Jo

22 December 2009

Jo commented on this recipe

I made this on Saturday night for a Sunday get together, has already gone! Boiled for about 30 mins, didn't have a thermometer but change to a thicker mixture when it was ready. Started to set as i was pouring into the tin, had more than enough to also fill two christmas tree shapes. OMG taste lovely am going to make some more for christmas as a present to myself. Thanks to all the tips from you all. Merry Christmas

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Sally

22 December 2009

Sally rated and commented on this recipe

made this for the first time at the weekend. definetly use a large pan as mine did boil over a bit and i had a sugar thermometer which i fully recommend as i would have gone wrong withouth it. also i used a small tin but it seemed to set well. i cut it up last night and it's a little bit crumbly but delicious. can't wait to pass it around at xmas and boxing day.

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bettyboo

22 December 2009

bettyboo commented on this recipe

I made this today for a christmas present. I added extra alcohol, and i didnt use Baileys I used Dooleys which is a toffee vodka. I boiled it for about 30 mins and the consistency changed although i used a thermometer also. I used white granulated sugar and only double cream and not Whipping but all is ok. It was starting to set as i poured it into a silicone mould. It tastes nice so far from the scrapings of the saucepan.

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