Tipsy Baileys Fudge Food

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!

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 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.

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 TRUFFLE FUDGE

Steps:

• Fudge: Melt all chips with butter until they are soft enough to stir smooth.
• Do not overheat.
• Add chocolate/butter mixture to powdered sugar and Baileys.
• Stir until smooth.
• Add nuts, if desired.
• Mix well.
• Place fudge in an 8-inch square pan sprayed with vegetable spray.
• Lay a sheet of plastic wrap on top and gently press to smooth fudge.
• Topping: Melt chips until smooth.
• Remove from heat.
• With a fork, beat in butter and Bailey's until smooth.
• Spread topping over fudge with a knife.
• If a very smooth top is desired, use a piece of plastic as done on fudge.
• Refrigerate until firm, 1 to 2 hours.
• Can be frozen.