Baileys Chocolate Fudge
Ingredients:
50ml Baileys Irish Cream liqueur
200g good-quality dark chocolate, roughly chopped
20g unsalted butter
cup 100g sweetened condensed milk
50g unsalted pistachio kernels, chopped
75g shortbread biscuits, roughly crushed
200g mini marshmallows or regular marshmallows, chopped
150g white chocolate, roughly chopped
Directions:
Prepare the Pan:
Grease an 8cm x 20cm bar pan.
Line with baking paper, leaving some overhanging for easy removal.
Melt the Chocolate Mixture:
Place the Baileys, dark chocolate, butter, and sweetened condensed milk in a heatproof bowl over a pan of simmering water ensure the bowl doesnt touch the water.
Allow the mixture to melt, then stir gently until smooth.
Remove from heat and let it cool slightly.
Combine with Mix-Ins:
Stir in the chopped pistachios, crushed shortbread biscuits, marshmallows, and 100g of the white chocolate into the melted mixture.
Set the Fudge:
Spread the mixture evenly into the prepared pan.
Chill in the refrigerator for 2-3 hours or until firm.
Decorate:
Melt the remaining 50g of white chocolate as before.
Drizzle over the set fudge and let it sit for 3-4 minutes to set.
Serve:
Once set, cut the fudge into squares.
Store in an airtight container in the fridge for up to 1 week.
Tips:
Variations: Feel free to substitute the pistachios with other nuts like almonds or hazelnuts, and the shortbread biscuits with digestive biscuits for a different texture.
Serving Suggestion: This fudge makes for a perfect homemade gift during the festive season.
Nutritional Information:
Prep Time: 20 minutes Chilling Time: 2-3 hours Total Time: Approximately 3 hours 20 minutes
Servings: Makes 12 slices
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