Baileys & white chocolate fudge

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• ali2166

  02 December 2012

  ali2166 rated and commented on this recipe

  

  Divine ! Very easy to make .Used coffee baileys and reduced the cream by 50 mls and upped the baileys to 100 mls .real baileys flavour yum

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• Emma

  07 December 2012

  Emma rated and commented on this recipe

  

  Made this today for the first time - trial run for Christmas presents. I added 100ml of baileys and reduced the cream to 450ml. It tastes amazing and set really well. I don't think it's going to last long!! I will be making this again for my Christmas hampers.

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• Jessclarke

  09 December 2012

  Jessclarke rated and commented on this recipe

  

  I just cannot get this to set. I've bought a sugar thermometer after the first attempt but still can't get it to set :( I really like the taste and I want to give it as Christmas presents. Anyone got any suggestions?

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• RebeccaRhubarb

  13 December 2012

  RebeccaRhubarb commented on this recipe

  Hi, has anyone tried making this fudge recipe without a thermometer? I've just had one disastrous fudge attempt and cant face another!

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• PanClanger

  18 December 2012

  PanClanger rated and commented on this recipe

  

  Very sweet but delicious fudge. I have knocked off a star because the recipe isn't clear enough for people to follow properly. You don't state whether the chocolate should be chopped small enough to melt in, or nice and chunky so it remains as chunks in the finished fudge. Also -and this is the real oversight - you don't mention that you have to beat fudge for 5 to 10 minutes after it has reached soft ball stage, to get it to the correct grainy texture for home-made fudge. It starts to become more fudge-like during this beating, losing the toffee-ish sheen and becoming matt and more sandy. That's the point it should be poured into the tin to set. Besides all that, it is very nice fudge, and behaves perfectly.

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• PanClanger

  18 December 2012

  PanClanger commented on this recipe

  As an addendum to the comment above, after reaching the soft ball stage, the fudge is taken off the heat before beating.

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• CherMax

  20 December 2012

  CherMax commented on this recipe

  Had to comment, just attempted this for the first time, used exact amount of ingredients only replaced white chocolate with 50% dark chocolate as I thought it would be too sweet!! It is absolutely delicious!! Didn't use a sugar thermometer just lots of patience and experimenting with the hob!! It was setting as I tried to fill my moulds! I used silicone moulds and ice cube trays for ease and they're looking pretty good!! Hopefully they'll go down well in my Christmas gift bags :)

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• Foodiept

  22 December 2012

  Foodiept rated and commented on this recipe

  

  So I just made this fudge without a sugar thermometer and this is the first time I've ever made fudge. It is setting while I type but it looks and smells amazing! I've done it to cut up and put into Xmas pressie bags I'm making. Fingers crossed!

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• Hypnotic

  23 December 2012

  Hypnotic rated and commented on this recipe

  

  So the first time I made this it turned out really dry and crumbly, it still tasted fine though. Today I was determined to get it right and it turned out perfectly smooth and soft. This is what I did: Stirred constantly as the sugar dissolved. Once it had, I kept it on the lowest temperature I could and it still boiled ( last time I put it on medium and I think this is where I went wrong). I didn't stir it at all. Once it was at soft ball stage I turned off the heat carefully stirred in the chocolate without scraping the base or sides of the pan since I heard not to do this then poured it in a cake tin.

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• keencook

  24 December 2012

  keencook rated and commented on this recipe

  

  I made 3 batches yesterday to put into Christmas tins as presents and they turned out better than i could've hoped, although took much longer than expected! I was paranoid about the boiling mixture bubbling over my pan so kept it on the lowest heat possible the whole time which resulted in each batch taking about an hour to achieve the right consistency. It obviously worked though as I have perfectly smooth and creamy fudge that looks and tastes just like shop bought. I used about 75ml Baileys for each batch as people had commented on the flavour not coming through strongly but unfortunately you still couldnt taste it very much. I think the rich flavour of the white choc is just too overpowering. Overall though, a triumph.

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• ukkiwi

  26 January 2013

  ukkiwi commented on this recipe

  Just used up last of the bottle of orange truffle Baileys and substituted white for dark chocolate. Never made fudge before but this turned out AMAZING!

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• chez

  10 February 2013

  chez rated this recipe

  

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• Denise

  03 March 2013

  Denise rated and commented on this recipe

  

  I have attempted fudge in the past without the use of a sugar thermometer and to be honest have never been overly successful. This time I bought a sugar thermometer, followed the instructions to the letter and turned out multiple batches of perfect fudge which went down very well with many people. I have to disagree with the person who said you had to beat it for ages, I did not as after addition of the chocolate it was almost setting as I was pouring it into the tin. A very good recipe thank you.

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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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