Bailey’s Irish Cream and white chocolate fudge

A delicious way to enjoy this 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.

Ingredients

  • 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

Method

  • 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.

About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
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1 Response to Bailey’s Irish Cream and white chocolate fudge

  1. Pingback: Innovative edible gifts for holidays and hosts | Constantly Cooking

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