Baileys And White Chocolate Coffee Fudge – a delicious recipe with Irish Cream, coffee, milk, butter, caster sugar, white chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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
Measure out 125ml of Baileys and pour it into the saucepan.
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
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
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
If the chocolate is being a bit slow to melt, put the pan back over a low heat and stir until silky smooth.
7
Transfer to the tin and chill in the fridge for at least two hours, or until it has set completely.
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!
939
kcal
Calories
43
g
Fat
134
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 150 ml Baileys Irish Cream, with a hint of, coffee, 50 ml milk, 30 g butter, and more.
Yes, Baileys And White Chocolate Coffee Fudge falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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