Baileys Coffee and White Chocolate Fudge

Baileys Coffee and White Chocolate Fudge

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  • Prep Time


  • Total Time


  • Servings



  • 150

    ml Baileys with a Hint of Coffee

  • 50

    ml milk

  • 30

    g butter

  • 350

    g caster (super fine) sugar

  • 300

    g white chocolate

  • Butter for greasing


Grease a cake tin with butter and chop white chocolate into small pieces. Measure out 125ml of Baileys and pour into a saucepan. Add the milk, butter and caster sugar, and put the pan over a low heat. Stir occasionally, until the sugar has dissolved and the butter melted. Turn up the heat to medium and let the mixture gently simmer while stirring constantly. Leave the mixture to bubble slightly for 10 minutes. Remove the pan from the heat and stir in chopped-up chocolate and last 25ml of Baileys. Keep stirring until the chocolate has melted and you have a smooth consistency. Transfer to the tin and chill in the fridge for at least two hours, or until it has set completely. Remove from the fridge, cut into pieces and serve.


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