Thursday, December 16, 2010

{12 Days of Christmas ::: Day 4} Baileys Fudge

(recipe via taste.com.au)


Two years ago, I made this Baileys fudge and they were VERY popular!!! I have had requests for it again. Once the fudge set, I used a small (bite-sized) star shaped cookie cutter to cut out and arranged on a plate in a pyramid/ chritmas tree shape. This makes a wonderful gift and anyone would love to unwrap these.

Ingredients

Melted butter, to grease
1 x 395g can sweetened condensed milk
100g butter, cubed
255g (1 1/4 cups) brown sugar, firmly packed
2 tbs glucose syrup
150g good-quality dark chocolate, finely chopped
60ml (1/4 cup) Baileys Original Irish Cream liqueur

Method

  1. Brush a 20cm (base measurement) square cake pan with melted butter to lightly grease. Line base and 2 opposite sides with non-stick baking paper, allowing it to overhang.

  2. 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 colour and leaves the side of pan. Remove from heat.

  3. 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.

  4. Remove fudge from pan, using the paper to help lift the fudge. Use a sharp knife to cut fudge into 16 equal portions.


Enjoy;
Lauren x

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