If you love Irish Cream, you have to make this delicious Baileys White Chocolate Fudge Recipe. Wendy from Wendy’s Kitchen Table says it is one of her most popular sweet treats and we believe her!
It’s no-bake and is the perfect gift. All you need to do is pop some in a cellophane bag and you could even attach to a bottle of Baileys or your own homemade version.
Rather than purchase store-bought Baileys, we have an easy Copycat Baileys Irish Cream Recipe that you can make yourself. By all accounts it is as good, better some say, than the original. Just remember to make it 8 weeks prior to allow it time to steep.
Baileys White Chocolate Fudge Ingredients
- 150ml (5oz) Baileys
- 50ml (1.6oz) milk
- 30g (1.05oz) butter
- 350g (12oz) caster sugar
- 300g (10.5oz) white chocolate
- Butter for greasing
What Wendy Says About Her Fudge
“If you are a fan of Bailey’s liquor you are going to LOVE LOVE LOVE this smooth luxurious fudge. I make this fudge only at Christmas. It has become a special family tradition.
I found the recipe a few years ago in a newspaper and have been making it annually ever since. My daughter Tayla loves it and every Christmas she always asks, “Mum, are you going to make the Baileys fudge?” It makes a great gift too! People will be begging you for the recipe”
Baileys White Chocolate Fudge Video
via Wendy’s Kitchen Table
Wendy has made a quick video tutorial to show us how. We highly recommend that you view so you can achieve the absolute perfect result. Click Play above to watch now ^
How To Make Baileys White Chocolate Fudge Recipe
via Wendy’s Kitchen Table
Line a square 20cm cake tin or baking dish with baking paper.
Measure out 125ml of Baileys and pour into the saucepan.
Add the milk, butter and caster sugar and put the pan over low heat. Stir occasionally, until the sugar has dissolved and the butter melted (this takes about 10 min).
Turn up the heat to medium and stir while the mixture simmers.
You want the bubbles to be calmly breaking the surface for 8 min. Remove pan from the heat and stir in chocolate and the last 25 ml Baileys.
Keep stirring until the chocolate has melted and you have a smooth consistency. If the chocolate is slow to melt, put the pan over low heat and stir until smooth.
Transfer to the greased tin and chill for at least two hours. Cut into small squares and arrange on a plate for serving.
Want More Wendy?
Her recipes are loved worldwide on the net. They are good old-fashioned favorites. We recommend -:
- Chocolate Coconut Rough Recipe
- Baileys White Chocolate Fudge
- Baileys Cheesecake Balls
- Microwave Chocolate Self Saucing Pudding
Want More Baileys Ideas?
As mentioned earlier, we have a post that shows you how to make your own Homemade Copycat Baileys Irish Cream.