Baileys Fudge Food

BAILEY'S FUDGE

Steps:

• Line a loaf pan with parchment paper and set aside.
• Place the chocolate in a microwave safe bowl and add the sweetened condensed milk.
• Heat for 30 seconds and stir well for 30 seconds to dissolve the chocolate chips. You may need to reheat for another 20 seconds to fully melt the chocolate chips.
• Once the mixture is smooth, add in the Bailey's and optional vanilla.
• Fold the fudge mixture out into the loaf pan and smooth flat with your spatula.
• Refrigerate for 2 hours or overnight.
• Pop the parchment paper out of the loaf pan and cut the Bailey's fudge into 1 inch squares. Store in a sealed container.

BAILEYS FUDGE!

Steps:

• Line a tin with parchment paper - I use a 7×10″ brownie tin as it makes a nice depth of fudge!
• Put the condensed milk and dark chocolate into a heavy based saucepan - melt on a low heat, stiring often so that the chocolate doesn't catch on the bottom and burn and so that all the ingredients mix together well.
• Or melt the chocolate together carefully in the microwave/double boiler, and then add in the condensed milk and mix well until smooth.
• Once melted, tip in the baileys and combine well with a bit of beating.
• Pour into the tin and smooth over the mixture. Store in the fridge for at least 5-6 hours (Or preferably overnight) to set!
• Once set - remove from the tin and cut into the squares - I cut my tray into small squares of fudge, about 1inch in size! Return to the fridge for another couple of hours to finish setting if its still a little soft- ENJOY!

BAILEYS 5-MINUTE FUDGE

Steps:

• Grease two 3-inch loaf pans with cooking spray.
• Place all chocolate chips and sweetened condensed milk into a large pot and cook over low heat, stirring until melted. Remove from heat and add in the Baileys. Stir until smooth and add in 1 cup hazelnuts and currants.
• Divvy the fudge between two 3-inch loaf pans. Sprinkle the tops with flaky sea salt and remaining 1/2 cup hazelnuts. Let fudge set at room temperature.
• Once set, remove from the pans, slice thinly, and serve on vintage plates.

BAILEY'S TRUFFLE FUDGE

Steps:

• Melt chocolates with butter until chocolates are soft enough to stir smooth. Do not overheat. Add chocolate and butter mixture to powdered sugar and Baileys. Stir until smooth, add nuts and mix well. Place fudge in an 8 x 8 pan, oiled. Lay a sheet of plastic wrap on top and gently press to smooth fudge.
• Truffle Topping:.
• Melt chocolates until soft. Remove from heat. With a fork, beat in butter and Baileys until smooth. Spread topping over fudge with knife. If a very smooth top is desired, place plastic wrap over top as in above.
• Refrigerate until firm; 1-2 hours. Can be frozen.

BAILEY'S FUDGE CAKE

Steps:

• Set oven to 350 degrees.
• grease 1 9-in round cake pan.
• Cream the butter and sugar.
• Mix in the eggs.
• Add in the chocolate syrup, Bailey's, coffee granules and the flour; mix until well blended.
• Fold in chopped nuts.
• Pour into prepared baking pan.
• Bake 55-60 mins, or until cake tests done.
• THIS IS OPTIONAL: Dip one end of pecan halves halfway into melted chocolate to coat; place on waxed paper, chill to set.
• Use later to garnish the cake.
• FOR THE GLAZE: To the remaining melted chocolate, add the sour cream, 1 tablespoon at a time, add the Bailey's; mix well.
• Spread over the top of cooled cake that has been placed on a serving platter, letting some of the chocolate glaze drizzle down the sides of the cake.
• Garnish the cake all around the sides with the chocolate-dipped nuts.

TIPSY BAILEYS FUDGE

Steps:

• Line a 20cm square tin with baking parchment. Place all the ingredients into a large, non-stick saucepan and melt over low heat, stirring continuously until the sugar dissolves.
• Once the sugar has dissolved, bring to a steady boil for around 10-15minutes, stirring continuously and scraping the base of the pan every so often to ensure the mixture doesn't stick. If you have a thermometer, your mixture should reach a temperature of 113-115ºC. If you don't, take a little mixture and drop it into a bowl of ice cold water. If the mixture easily forms a soft, round ball then it should be ready.
• Remove the fudge from the heat and leave to cool for 5minutes. Once it has cooled, beat the mixture until it begins to lose its shine and becomes very thick - about 5-10 minutes. Press into your prepared tin with the back of a spoon, scatter over your sprinkles and leave to set before cutting into squares.

BAILEY'S IRISH CREAM FUDGE

Steps:

• Melt chips in a glass mixer bowl in the microwave.
• Add remaining ingredients(except the nuts) and blend.
• Add the nuts.
• Pour into a 13" x 9" waxed paper lined pan.
• Chill & cut into pieces.

BAILEYS FUDGE

Steps:

• Line a 12x6 bar pan or slice pan with baking paper.
• Heat the condensed milk carefully.
• Melt the chocolate in a microwave 30 second bursts, stirring after each burst so it doesn't burn. Add to the condensed milk and then mix in Baileys.
• Pour into your lined bar pan and set--leave to cool at room temp or if very warm were you live pop into the fridge to set.
• Cut into pieces and watch it disappear.
• We serve at the cafe with hot chocolate and moccachino--great gift wrapped and given for presents.

BAILEYS FUDGE

Steps:

• Put 100ml of the Baileys liqueur and all the other ingredients into a large non-stick saucepan, reserving 50ml of the liqueur to stir through the cooked fudge at the end (for extra flavour). Melt everything together over a low heat, stirring until the sugar dissolves.
• Bring to a steady boil for 10-15 minutes, stirring continuously and scraping the base of the pan to prevent it from catching. The mixture should reach 113-115°C on a sugar thermometer if you have one. If you don't you can drop a little mixture into a bowl of ice-cold water - if it forms a soft, round ball that doesn't stick to your fingers then it should be ready.
• Remove the fudge from the heat and leave to cool for 5 minutes. Add the remaining liqueur and mix thoroughly.
• Beat the mixture until it just loses its shine and becomes very thick (this should take about 5-10 minutes). The longer you beat once it starts to thicken, the crumblier the final fudge will be. If you like it smooth - beat it only until it comes away from the sides of the pan, so its thick enough to still just about pour into a tin.
• Press into the prepared tin with the back of a spoon and leave to set before cutting into squares. The fudge will keep for up to 2 weeks in an airtight container at room temperature.