Baileys & white chocolate fudge

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• Julie

  22 December 2009

  Julie commented on this recipe

  Tastes wonderful, but is not setting. Has been left for about 4 hours I think maybe a little longer in the fridge. Did I not leave it boiling for long enough? Got a little ball when outting it into cold water....... Thanx Jules

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• Karen

  22 December 2009

  Karen rated and commented on this recipe

  

  This is amazing stuff! Everyone that has tried it said it was fab! Really creamy. Took a while to get it to the right temperature but set almost straight after I put it in the tin. Will definitely be making this again.

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• Paula

  22 December 2009

  Paula rated and commented on this recipe

  

  Easy to make with a sugar thermometer. Lovely and creamy, quite sweet though. Would definitely make again

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• sweetsparrow

  23 December 2009

  sweetsparrow rated this recipe

  

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• Zia

  23 December 2009

  Zia rated this recipe

  

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• emma

  02 January 2010

  emma rated this recipe

  

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• Donna

  10 January 2010

  Donna rated this recipe

  

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• Sandy

  06 February 2010

  Sandy rated this recipe

  

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• inspiration

  22 February 2010

  inspiration rated this recipe

  

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• pixieboots

  07 March 2010

  pixieboots rated this recipe

  

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• jo

  31 March 2010

  jo rated and commented on this recipe

  

  this is also the first time i have made fudge. at first i thought it was going horribly wrong, put all in pan and thought this is taking an age. so read the comments and have to say if i hadnt i may have given up on it. i got my sugar thermometer out and waited till soft ball stage, about 45 mins. It formed a skin on contact with the tin i was cooling it in. The worst part is waiting for it to go firm, (overnight). but well worth waiting for. Probably the smoothest creamiest fudge tasted and you would think i had been making it for years. Top marks for this recipe, it will become a regular when we have guests and as a gift.

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• mumof3

  06 April 2010

  mumof3 rated and commented on this recipe

  

  i first made this for christmas and made some more again this easter, it only took me just over a hour to make and set quickly to, 2 -3 hours and as other comments doesn't last long enough to worry about storing it!!

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• smokey67

  19 April 2010

  smokey67 rated and commented on this recipe

  

  great recipe, will def make this again. took about 40min to boil didnt have a thermometer but turned out great

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• Beccy10

  29 May 2010

  Beccy10 rated and commented on this recipe

  

  Mine didn't set. I don't know what I did wrong! I tried to fix it when it became clear it wasn't going to set (overnight!) with the adding icing sugar and reheating method but that didn't save it either That said, I didn't really enjoy the taste of it, way too creamy.

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• Nikkie

  30 May 2010

  Nikkie commented on this recipe

  made this fudge today, very simple recipe to follow with great results. I used a casserole dish just to make sure I had enough height for the bubbles and it was ideal. The whole recipe took 30 mins from strat to finish, only downside is mine isn't as smooth as the pic, but still tastes great :D

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• Nikkie

  30 May 2010

  Nikkie rated this recipe

  

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• super beth

  19 June 2010

  super beth commented on this recipe

  i havent tried it yet but smells nice and mine has gone darker than it is on the recipe picture and any ideas on how to decorate it?

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• Nikkie

  23 July 2010

  Nikkie commented on this recipe

  This was very easy to make and tasted fab, made a great wedding gift. Deffinately just score the fudge rather than cutting through befroe wrapping it up in celephane as it's very crumbly once cooled.

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• rayray

  10 August 2010

  rayray rated and commented on this recipe

  

  I made this for a friends birthday and it worked out great. A lovely sweet soft fudge. Mine turned out the same colour as the photo but I don't think I cooked it quite as long as everyone else has said. I was scared of burning it. It took much longer to fully set though (overnight). Of course I had to keep testing it too make sure it was ok. Next time I think I would increase the baileys and decrease the white chocolate to balance the flavours a bit more. I melted the white chocolate in but I might try using white choc chips and not letting them melt in. This recipe would be easy to adapt to make different flavours. Might try coffee.

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• Annah

  17 August 2010

  Annah rated and commented on this recipe

  

  Worked really well, used double cream. Didn't have to boil for as long as mentioned in some of the other comments as it thickened rather quickly. Began to set as soon as I put it in the tin! Lovely and creamy and VERY sweet! I sprinkled mine with finely chopped white chocolate to finish it off

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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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