members recipes
Amazing Bailey's Fudge
Added by Despina33 | Wed 28 Jan 2009 @ 12:03
Ingredients
1/2 cup evaporated milk
1 cup light brown sugar, packed
1 cup white sugar
3/4 cup unsalted butter
1/4 tsp salt
1 tsp vanilla extract
1/4 cup Irish Cream liqueur
2 1/4 cups icing sugar, sifted
Method
YUM!! Keep or give as Christmas gift ..... I would keep lolol :)
Grease an 8-inch square pan and line with parchment paper so that it hangs over the sides. Stir evaporated milk, brown sugar, white sugar, butter and salt in a heavy-bottomed saucepot. Bring to a boil over medium heat, stirring often, and cook until 238 °F (use a candy thermometer to gauge). Remove from heat, stir in vanilla and Irish Cream and scrape into a bowl or mixer fitted with the paddle attachment. With the mixer on low speed or electric beaters, add in the icing sugar in three additions, mixing well after each addition. Scrape fudge into prepared pan and let cool completely before slicing.
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tried this recipe or a similar one? share your tips...
I changed out the evaporated milk for Bailey's. Heavenly.
Made this on a Saturday afternoon when I had time to spend in the kitchen. It was quick and easy and sooo delicious. It's sweet so you can't keep eating it but saying that you can't stop at one piece. Great for a little gift, all my friends loved it!!
Absolutely delicious fudge.. I just made some for presents for Christmas, don't know how much will actually make it as gifts can't stay away from the fridge..<br />
US measure US volume British Metric <br /> 1 cup 8 fl ozs 8.3 fl ozs 237 ml <br /> 1 tablespoon 1/2 fl ozs 0.52 fl ozs 14.8 ml <br /> 1 teaspoon 1/6 fl ozs 0.17 fl ozs 4.9 ml <br />
Excellent recipe. I used a cup to measure everything and it looks like I got it right. If you have a sweet tooth, this fudge will blow you away! You can't really go wrong - Jamie Oliver is my HERO!
Yeah can we get the measurements in grams please?
yummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
Can someone put up the metric or/and imperial equivalent of the recipe? I don't have anything to measure ingredients as cups.
Jenn, 238oF on the sugar thermometer is 'soft ball' stage.
To test, you can drop small amounts of the mixture into a small bowl of cold water, and when it is able to be shaped into a ball (i.e. rather than just a gooey mess), but is still soft, then you have reached the right stage. This can take a bit of experience, so be prepared to have a couple of failures - just means you have to eat the 'not quite right' fudge rather than giving it away! However I think with the addition of large amounts of icing sugar at the end of this recipe, it is probably fairly difficult to get too wrong, as the icing sugar seems to give you the right consistency.
I made fudge , toffee, caramels etc for a number of years without a sugar thermometer (with the occasional failure), but it does take the guesswork out of it if you have one, and they are not that expensive.
I want to make fudge for christmas gifts so i want it to be at it's best when should i make it? and how can i store it? Thanks
I want to make fudge for christmas gifts so i want it to be at it's best when should i make it? and how can i store it? Thanks
I've been looking for an easy recipe for Baileys fudge and this one looks like a winner!
I was wondering though how and where in the recipe would I incorporate some chocolate to make Baileys Fudge with chocolate? I am hoping to make some Fudge and Chocolate Truffles for my other half for Christmas.. also I don't have a sugar thermometer and can't afford one (hence the home made gifts) what can I do to make sure I don't under/over cook it?
thanks xx
santiago - in madrid you can get evap. milk (carnation) in carrefour.
My first time making fudge and this worked out perfect... oh, and it was pretty darn delicious too! Thanks for sharing the recipe!
please here we dont have evaporatedmilk, what do i use to replace it? thanks. please e-mail me back jussara-santiago2008@hotmail.com