60ml (1/4 cup) Baileys Original Irish Cream liqueur
Instructions
Brush a 20cm (base measurement) square cake pan wit melted butter to lightly grease. Line base and 2 opposite sides with nonstick baking paper, allowing it to overhang.
Combine the condensed milk, butter, sugar, and glucose syrup in a medium heavy-based saucepan. Stir over medium -low heat for 3 minutes or until sugar dissolves. Increase heat to medium-high and cook, stirring constantly, for 10-15 minutes or until mixture thickens, turns a caramel color and leaves the side of pan. Remove from heat.
Add the chocolate and liqueur, and stir until chocolate melts and mixture is smooth. Pour into the prepared pan and smooth the surface. Set aside for 1 hour to cool. Cover with plastic wrap and place in the fridge for 1 hour or until firm.
Remove fudge from pan, using the paper to help lift the fudge. Use a sharp knife to cut fudge into 16 equal portions.
Originally Submitted
3/20/2011
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