Simple Bailey’s Fudge

A few years ago I stumbled upon a brilliant fudge recipe over at Follow The Gleam and I have been using it ever since (and passing it off as my own!).  The recipe calls for Maple Syrup which I have substituted with Bailey’s Irish Cream *drool*.

Every year, the carers at the kid’s centre ask when it’s coming and yesterday we packaged it up and sent it off with my little Elf helper.

Here’s the recipe:

125g butter
1.5 cups brown sugar
2 tbsp Bailey’s Irish Cream
395g tin of condensed milk
180g white chocolate (I use the Nestle buttons)

Line a slice tin with baking paper.  Melt the butter in a large heavy based pot then add the sugar, Bailey’s and condensed milk.  Cook (stirring continuously) until it boils then turn down the heat to about half strength.  Keep stirring for 10 minutes.  Remove it from the heat and add the chocolate and stir quickly until melted.  Pour into the slice tin and refrigerate overnight.

I slice them into small squares and wrap each one like a present in baking paper.  Then I put these into cellophane bags and tie with a festive ribbon.

The total cost is only about $12 (the cellophane bags are 10c from a local cooking store) and this made 15 parcels with 4 squares each.  As you can see from the ingredients it’s INCREDIBLY rich, so this is enough.

BEWARE:  once you start you can’t stop as your friends and family will love it!



  1. Ooohh. Droool. My pancreas probably hates you (along with my Doctor and Jenn, who you got the recipe off, so lets blame her, yes?) but I LOVE you. 😀

  2. It’s impossible to eat too much of this stuff – it’s so rich that the tiniest square suffices! I (well Bingley) bought a candy thermometer this year, and for the perfect consistency you’re after sugar at a soft crack of about 120-140 degrees. Handy to know if you have a temperamental stove!

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