Baileys Caramel Fudge

Baileys is a very Christmas time of year drink. I usually just put some in my eggnog to get into the Christmas vibes. Putting the Baileys Irish cream into smooth melt in your mouth fudge combined with homemade caramel gives something a bit more special to a Christmas dessert table. Wrap them up in tissue paper and you have an easy gift for friends with Baileys without giving them the whole bottle.

What can I do with the leftover condensed milk?

You can go a head and double the recipe to use the whole can or you can make my White Christmas Slice https://kuchenandkrumb.com/white-christmas-slice-no-copha/

Why is my fudge still soft after 3 hours?

If you didn’t heat the fudge up to 115℃ then your mixture want harden up. This can be easily fixed by placing the fudge back on the stove top until it reaches 115℃ then let it cook for 1 minute. Then place it back in the fridge.

Can I use a different alcohol?

Yes you could use Tia Maria or any other creamy spirits.

Step 1

Place all ingredients in a medium saucepan leaving 15mls of baileys to mix in at the end. Place saucepan on medium heat with a candy.

Step 2

Stir until the mixture reaches 115℃ ensuring that you mix the bottom of the pan so the sugar doesn’t catch on the bottom.

Step 3

Once the mixture reaches 115℃ sitr for 30 seconds more and take of the heat. Let the mixture cool for 5 to 10 minutes to cool it down. You can cool it down quicker by placing the bottom of the saucepan in the sink with ice water. This will cool it down quicker.

Step 4

Once mixture has cooled for 5 minutes stir vigorously to firm the mixture up. Just note the more you mix the crumblier the end fudge will be. Place the fudge into a grease proof paper lined tin. Refrigerate for 3 hours or overnight.

Step 5

Cut the fudge into 20 squares and wrapped in tissue paper. These are a great gift for friends and family.

Baileys Caramel Fudge

Smooth melt in your mouth caramel fudge with baileys Irish cream

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Refrigerate 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Course Dessert

Servings 20 serves

Equipment

• 15cmX15cm Square tin
• 1 Candy thermometer

Ingredients

  

• 75 ml Baileys
• 225 g Caster Sugar
• 60 g unsalted butter
• 1 tbsp golden syrup
• 3 tbsp caramel sauce homemade or store bought
• 200 g condensed milk

Instructions

 

• Place all ingredients in a medium saucepan leaving 15mls of baileys to mix in at the end. Place saucepan on medium heat with a candy.
• Stir until the mixture reaches 115℃ ensuring that you mix the bottom of the pan so the sugar doesn't catch on the bottom.
• Once the mixture reaches 115℃ sitr for 30 seconds more and take of the heat. Let the mixture cool for 5 to 10 minutes to cool it down. You can cool it down quicker by placing the bottom of the saucepan in the sink with ice water. This will cool it down quicker.
• Once mixture has cooled for 5 minutes stir vigorously to firm the mixture up. Just note the more you mix the crumblier the end fudge will be. Place the fudge into a grease proof paper lined tin. Refrigerate for 3 hours or overnight.
• Cut the fudge into 20 squares and wrapped in tissue paper. These are a great gift for friends and family.

Video

Notes

• you can make homemade caramel for this recipe https://kuchenandkrumb.com/caramel-drip/
• Note that if your fudge is still soft after 3 hours you may need to reheat it to 115c as you may not have heated it long enough to thicken the mixture.
• The leftover condensed milk can be used to make my White Christmas Slice recipe https://kuchenandkrumb.com/white-christmas-slice-no-copha/

Keyword Baileys, Caramel, Christmas Gifts, Fudge

Please leave a comment if you have tried this recipe. I would love to hear feedback.