Baileys Caramel Fudge
Smooth melt in your mouth caramel fudge with baileys Irish cream
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/