Baileys Fudge

Ingredients

• 700g Chocolate (I used 500g dark + 200g Milk, see recipe notes*)
• 397g Condensed Milk (one tin)
• 150ml Baileys

Method

1. Grease and line an 8 inch square tin with greaseproof / parchment paper.
2. Gently melt the chocolate and condensed milk in a saucepan on a low-medium heat. Keep mixing until fully combined, thickened, and the fudge is starting to come away at the edge - this takes a couple of minutes. (Alternatively this can be done in the microwave. See recipe notes).
3. Take the fudge off of the heat and add in the Baileys. Stir vigariously until you have a smooth uniform texture.
4. Pour the fudge in to the lined tin and smooth out. Leave in the fridge until fully set - this takes approx 3 hours in my fridge! Enjoy!

Notes

• - If using the microwave method: microwave the chocolate in 20 second burst in microwave suitable bowl, being careful to not overheat the chocolate. Once smooth add the condensed milk and mix in.
• - Store your fudge in the fridge where it will last for 2 weeks!
• - I used 500g Dark Chocolate + 200g Milk Chocolate for this recipe as I find the milk choc helps sweeten the fudge, but you could just use 500g Dark Chocolate. If you'd like to use all Milk Chocolate use 700g, although you may find that the fudge doesn't set as well.
• - If you find that your fudge goes oily, hard, or grainy - Add the fudge back to the pan on a low heat along with a couple of tablespoons of warm water. Vigariously stir the fudge until smooth. Add more warm water a couple of tablespoons at a time if needed.