Baileys And White Chocolate Coffee Fudge Recipes

BAILEYS COFFEE AND WHITE CHOCOLATE FUDGE RECIPE - (4.4/5)

Baileys Coffee and White Chocolate Fudge Recipe - (4.4/5) image

Provided by kdet

Number Of Ingredients 6

Ingredients

1 cup Baileys with a Hint of Coffee
1/4 cups milk
1/4 stick butter
2 1/2 cups very fine sugar
1 1/2 cups white chocolate
Butter for greasing

Steps:

Grease a cake tin with butter and chop white chocolate into small pieces. Measure out 3/4 cup of Baileys and pour into a saucepan. Add the milk, butter and sugar, and put the pan over a low heat. Stir occasionally, until the sugar has dissolved and the butter melted. Turn up the heat to medium and let the mixture gently simmer while stirring constantly. Leave the mixture to bubble slightly for 10 minutes. Remove the pan from the heat and stir in chopped-up chocolate and last 1/4 cup of Baileys. Keep stirring until the chocolate has melted and you have a smooth consistency. Transfer to the tin and chill in the fridge for at least two hours, or until it has set completely. Remove from the fridge, cut into pieces and serve.

BAILEYS AND WHITE CHOCOLATE COFFEE FUDGE

Baileys and White Chocolate Coffee Fudge image

Make and share this Baileys and White Chocolate Coffee Fudge recipe from Food.com.

Provided by djmastermum

Categories Candy

Time 25m

Yield 16 squares

Number Of Ingredients 7

Ingredients

150 ml Baileys Irish Cream, with a hint of
coffee
50 ml milk
30 g butter
350 g caster sugar
300 g white chocolate
butter, for greasing

Steps:

Grease the cake tin with butter and chop up your white chocolate into small pieces, the smaller the better. Put both to one side.
Measure out 125ml of Baileys and pour it into the saucepan.
Add the milk, butter and caster sugar and put the pan over a low heat. Stir occasionally, until the sugar has dissolved and the butter melted - this will take about 10 minutes, and it's best not to rush it.
Turn up the heat to medium and let the mixture gently simmer while stirring constantly. You want the bubbles to be calmly breaking the surface for 10 minutes.
Remove the pan from the heat and stir in your chopped-up chocolate and last 25ml of Baileys. Keep stirring until the chocolate has melted and you have a beautifully smooth consistency; this will take about 3-5 minutes.
If the chocolate is being a bit slow to melt, put the pan back over a low heat and stir until silky smooth.
Transfer to the tin and chill in the fridge for at least two hours, or until it has set completely.
Remove from the fridge, run a knife around the edge and push the bottom out to release the fudge from the tin. Cut into pieces and enjoy!

Nutrition Facts : Calories 233.3, Fat 9.2, SaturatedFat 5.6, Cholesterol 12.8, Sodium 38.2, Carbohydrate 35.2, Sugar 34.9, Protein 1.5

BAILEYS CHOCOLATE FUDGE

Baileys Chocolate Fudge image

I found this in the Australian Good Taste magazine. It's pretty easy to make and makes a great little gift for somebody. It's quite rich and rather decadent! Preparation time includes cooling and setting time.

Provided by Sazza

Categories Candy

Time 2h30m

Yield 16 pieces

Number Of Ingredients 6

Ingredients

1 (395 g) can sweetened condensed milk
100 g butter (chopped)
1 1/4 cups brown sugar (firmly packed)
2 tablespoons sugar syrup
150 g dark chocolate (finely chopped)
1/4 cup Baileys Irish Cream

Steps:

Brush a 20cm square cake pan with butter. Line base and sides with baking paper, allow it to overhang.
Combine the condensed milk, butter, sugar and glucose syrup in a 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 the mixture thickens.
Add the chocolate and Baileys, and stir until smooth. Pour into prepared pan and smooth the surface. Set aside for 1 hour to cool. Cover and place in the fridge for 1 hour or until firm.
Use a sharp knife to cut fudge into portions.

Nutrition Facts : Calories 248.8, Fat 12.7, SaturatedFat 8, Cholesterol 24, Sodium 86.3, Carbohydrate 33.9, Fiber 1.6, Sugar 31, Protein 3.3

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