Baileys And White Chocolate Coffee Fudge

1. 1

   Grease the cake tin with butter and chop up your white chocolate into small pieces, the smaller the better. Put both to one side.

2. 2

   Measure out 125ml of Baileys and pour it into the saucepan.

3. 3

   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 - this will take about 10 minutes, and it's best not to rush it.

4. 4

   Turn up the heat to medium and let the mixture gently simmer while stirring constantly. You want the bubbles to be calmly breaking the surface for 10 minutes.

5. 5

   Remove the pan from the heat and stir in your chopped-up chocolate and last 25ml of Baileys. Keep stirring until the chocolate has melted and you have a beautifully smooth consistency; this will take about 3-5 minutes.

6. 6

   If the chocolate is being a bit slow to melt, put the pan back over a low heat and stir until silky smooth.

7. 7

   Transfer to the tin and chill in the fridge for at least two hours, or until it has set completely.

8. 8

   Remove from the fridge, run a knife around the edge and push the bottom out to release the fudge from the tin. Cut into pieces and enjoy!

* Per serving · 4 servings · Values may vary.