A delicious way to enjoy a popular liqueur!
I am not a big liqueur drinker, but I do associate the taste of Bailey’s Irish Cream with the holiday season. Did you know it’s really delicious when added to creamy salad dressings, especially if you have some strong flavours (radicchio, fennel or cabbage) to balance it out? I decided to try making fudge with it and am happy to report it was a very tasty experiment. Please note that an accurate candy or instant-read digital thermometer is essential for this recipe.
- 1/2 cup (125 mL) Baileys Irish Cream Liqueur
- 3 tablespoons + 1 teaspoon (50 mL) milk
- 2 tablespoons (30 mL) g butter
- 1 3/4 cups (350g) superfine granulated (white) sugar
- 1 1/2 cups (225 g) white chocolate chips
- 1 tablespoon (15 mL) Bailey’s Irish Cream Liqueur
- Line a square 8 x 8 inch (20 x 20 cm) baking pan with parchment paper.
- Put the 1/2 cup (125mL) of the Baileys in a medium-sized, heavy duty saucepan with the milk, butter and sugar then place the pan over medium-low heat. Stir occasionally, until the sugar has dissolved and the butter has melted (this takes about 2 – 3 minutes).
- Turn up the heat to medium and stir constantly while mixture comes to a boil. Stirring constantly, cook over medium heat so that the mixture maintains a gentle (not rolling boil). I find it easiest to use a silicone scraper to stir, to be sure the mixture is getting thoroughly blended as it cooks.
- Cook for approximately 8 – 10 minutes, or until mixture reaches 239F (known as the soft ball stage in candy making).
- Immediately remove pan from heat and stir in white chocolate and the last tablespoon (15 mL) of Baileys. Keep stirring as vigorously as possible until chocolate has melted and you have a smooth consistency.
- Working very quickly as the fudge mixture will begin to set almost immediately, transfer to the prepared baking pan using a sturdy spatula, smoothing the top in an even layer. Refrigerate for at least two hours then cut into very small squares (the fudge is deliciously rich).
- Fudge can be stored in the refrigerator in an airtight container for up to a month.
Makes approximately 64 small pieces.