I don’t really like your run of the mill fudge. It has the texture of play dough usually and is rather fake tasting, that’s not real fudge. This, however is fudge and this I love, and it’s packed full of Baileys. I cannot resist Baileys liquor. It’s smooth, creamy, velvety and tastes so yummy! When I got sent a bottle over the festive period to bake with and a collection of recipes from the popular London baker Lily Vanilli I knew this fudge would be a winner, I didn’t actually realise though how good it would be. This fudge really is real fudge.
It’s flakey, crumbly, sweet and flavoursome, it’s a classic of the confection world. Apart from drinking Bailey’s straight, over ice, I also like to bake with it. Choosing this fudge recipe over a cake recipe was a challenge for me as I’m a cake lover through and through. I can’t resist a lovely slice of cake but I’m trying to branch out at the moment and try something new. Now I know the secrets of making a good quality, delicious fudge and you can too.
Christmas may be over but that doesn’t mean you should quit baking for the next month of two. If it’s your friend’s birthday, make him or her a batch and present it in a bag tied with pretty ribbon. It’ll be a heartfelt gesture and an inexpensive one too. There are minimal ingredients, minimal hands on time and you can even keep back a few squares and if it’s not your friend’s birthday then treat yourself and your family. Life’s too short to hold back completely on treats.
Proper crumbly Baileys fudge.
- 200 ml Baileys
- 400 grams condensed milk full fat
- 450 grams Light brown muscovado sugar
- 120 grams unsalted butter
1. Grease and line an 8 x 8 inch square baking tin with parchment paper and set aside.
2. Place all the ingredients into a large saucepan, set over a low heat, melt everything together gently, stirring from time to time until the sugar had dissolved and the butter melted.
3. Place a sugar thermometer in the pan. Turn up the heat and bring to a boil, reduce the heat until simmering whilst stirring continuously for 15-25 minutes or until the mixture reaches 116c. Remove from the heat.
4. Off the heat, continue to stir for 10 minutes until thick then quickly spread into the tin and leave to cool and set.
5. Once set, slice into cubes and enjoy
- Recipe from Lily Vanilli
- This will last for 1-2 weeks, kept in a container with a tight-fitting lid.