Baileys & white chocolate fudge

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Results 61-80

• sunnyday

  23 August 2010

  sunnyday rated and commented on this recipe

  

  Just finished making this and found it relatively easy. Thought I would have a trial run ready for gift for a friend. I used double cream instead of whipping cream as suggested by one of the comments I read and I added 100ml Bailey's instead of 50ml. I also used white sugar too. I found getting to the right temperture hard and ended up skightly burning the bottom of the pan. it's inthe fridge at the moment and looking forward to tasting it later tonight. can any body recommend a pan which would help n ot to burn or any tips? also I think I will melt the choc first before adding.

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• mia

  02 September 2010

  mia commented on this recipe

  wonderful fudge! made it with three of my kids - we left out the baileys but added rosewater, then sprinkled a little lavender on the top. Boiled for about 30 mins max, fudge set very quickly in fridge but was a bit crumbly in places. It's just been cut and is disappearing quickly......

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• Susiloo

  05 September 2010

  Susiloo commented on this recipe

  Made it for a dinner party and it went down a storm! Delicious and very easy to make.

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• Susiloo

  05 September 2010

  Susiloo rated this recipe

  

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• Gemma

  11 September 2010

  Gemma rated and commented on this recipe

  

  Tasted good - although super sweet - but it isn't smooth and creamy like fudge... it's harder and crumblier, more like tablet, although it may have got a bit hotter than intended, despite using a sugar thermometer (thanks to my young daughter for that haha!). I think I'll make again, but try with milk chocolate next time.

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• Bexi Pie

  05 October 2010

  Bexi Pie rated and commented on this recipe

  

  I made this yesterday, I don't like fudge but my family found it a little too sweet and very crumbly.. My brother told me I should put a tiny bit less sugar in it.. he thinks that will stop it from crumbling so much and make it slightly less sweet, but would this actually work? Does anyone know? Also, anyone who hasn't made this yet, remember to use a LARGE pan! I used a largish pan and ended up having some of it go over the side! Also sugar thermometer very recomended!

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• Troublesome

  10 October 2010

  Troublesome rated and commented on this recipe

  

  Agree with Bexi and Gemma above, Made this last night, and turned out super sweet but delicious. Unfortunately, did not get the chewy texture i was aiming for althoguh i used a sugar thermometer (highly recommended). Thing is, i kept on stirring and stirring and it only hit the desired temp once i cranked the fire on high! It was hard and crumbly, melts once it hits your mouth though. Will try it next time, maybe a bit less sugar, and remove it from heat a little earlier

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• Donna

  27 October 2010

  Donna commented on this recipe

  This was amazing! It needed a few days to dry out a little but is beautiful

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• rockcakeswales

  02 November 2010

  rockcakeswales commented on this recipe

  Made this with Rum and Raisins tasted stunning !!!!

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• S-Speers89

  02 November 2010

  S-Speers89 commented on this recipe

  I'd love to make this as a christmas present but does anyone have any ideas how long it would keep?

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• Emmy

  04 November 2010

  Emmy rated and commented on this recipe

  

  I've never made fudge before, but made this last night as a dry run for christmas presents. It was super easy, I left it in the fridge to chill over night and it was perfect by morning. My guinea pigs (work colleagues) all loved it! I would say that it is very very sweet and next time I intend to use a slightly bitter chocolate to tone it down a bit, but all in all delicious!

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• Fiver

  09 November 2010

  Fiver commented on this recipe

  This may sounds like a stupid question, but what am I meant to be lining the tin with? I made some "cheats" fudge last year and I think I used cling film. Is this just going to melt with the heat of the sugar in this one??

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• purplestar

  11 November 2010

  purplestar rated this recipe

  

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• wendys grub

  13 November 2010

  wendys grub commented on this recipe

  Rhona....I've made this recipe before, its delicious. There is no need to ask how long it will keep, it wont, you will eat it all before it matters :o) x

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• Mrs T

  15 November 2010

  Mrs T commented on this recipe

  Absolutely gorgeous!! Makes a fab pressie! Have made two lots ~ swopped whipping cream for double cream and on mu second batch used white granulated sugar instead of golden. Both tasted fab. Took a good 40 mins to reach the soft-ball point, and started to set as soon as i poured into the tin. Will be making for Xmas presents! :)

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• Mrs T

  15 November 2010

  Mrs T rated and commented on this recipe

  

  Forgot to rate! Is really creamy & smooth!

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• Mija

  18 November 2010

  Mija commented on this recipe

  will this set without using the chocolate?

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• harker77

  18 November 2010

  harker77 rated and commented on this recipe

  

  Tried this recipe for the first time last weekend as it worked a treat. I took a previous comment about the baileys being a bit to weak so upped the qty to 150ml and left cream amount as it was. It took about 45 minutes to get to rolling boil and set with a few hours. JUST ONE THING.......Can anyone tell me how long the fudge will last. I am wanting to give out as Christmas gifts but would like to know how long it will keep for. Please can someone answer my question?????????

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• Alecia

  25 November 2010

  Alecia commented on this recipe

  Can anyone answer the question that keeps popping up - how long does this keep, or can you freeze it? Thanks!

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• Claire

  25 November 2010

  Claire commented on this recipe

  I'm sure this fudge would keep 3 or 4 weeks with such a high sugar content. You could probably freeze it, too. Will be making some soon - will let you know.

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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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