White chocolate & bailey’s fudge

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Fudge is one of my all time favourite treats. While Russian fudge is undoubtedly my favourite, fudge infused with the creamy taste of Bailey’s comes a close second. Luckily I live with fellow fudge-lovers, so the sweet treat makes a reasonably regular appearance.

Sometimes the simplest recipes are the best and that’s definitely the case with this recipe! Perfect if you’re in a hurry, this white chocolate & Bailey’s fudge can be whipped up and in the fridge in under 15 minutes – pretty good for a fudge if you ask me!

The trick? This fudge isn’t technically fudge at all! You don’t need to dissolve and boil any sugar, don’t need to track its temperature or patiently wait for it to get to the soft ball stage – all you need to do is pop the ingredients in a large pot and stir it until it’s nicely combined.

Oh, did I mention there are only three ingredients? How awesome is that! Two of them are in the name itself – white chocolate and Bailey’s – while I’m sure you can guess the other… that’s right, condensed milk!

Simply pop all three ingredients in a large saucepan over low heat and gradually warm until the chocolate is melted, stirring constantly. As soon as the chocolate is melted, take the saucepan off the heat and carefully pour the chocolate mixture into a prepared pan. Then just pop it in the fridge until it’s set – I left mine in for about an hour.

The finished fudge is unbelievably flavoursome and creamy – totally up my alley! The Bailey’s flavour is quite strong, but balances perfectly with the white chocolate. Not a fan of Bailey’s? Then simply reduce the amount you add to the mixture or switch it out for another cream-based liqeur.

The beauty of this recipe is how versatile it is – you can easily play around with the ingredients to come up with all kinds of delicious (and quick) varieties of fudge. Dark chocolate & peppermint and white chocolate & raspberry are next on my list of varieties to try.

Enjoy!

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Ingredients

  • 1020g white chocolate, broken
  • 1 can condensed milk, 395g
  • ½ cup Bailey’s

Method

  1. Line a pan with baking paper or non-stick foil and set aside
  2. Place all ingredients in a large saucepan and warm over low heat, stirring constantly until chocolate is melted and ingredients are well combined
  3. Pour into prepared pan and place in fridge to cool
  4. Once set slice into squares using a sharp knife. Store in the fridge

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  • Vanessa

    Is that really 1020g of white chocolate (1.02kg!) ?

    • Kirsten

      Hi Vanessa – yip! This is a very rich fudge (well worth the effort though) :)

  • Jackie

    This fudge is absolutely awesome! Incredibly easy, and very rich so even though it’s delicious I think it will take a while to get through. Very tasty!

    • Kirsten

      So glad you like the fudge Jackie! :)

  • http://pinterest.com sue bach

    can you please convert to U.S. measurements thank you very much

    • Kirsten

      Hi Sue, you can convert the measurements here. Enjoy!

  • Kelly

    What size pan should I use for this recipe?

    • Kirsten

      The pan I use is 25cm x 20cm, which produced reasonably thick squares of fudge (3-4cm) so you would definitely be able to use a larger pan – the fudge would just be thinner :)