![]() ![]() This fudge will last at room temperature for up to two weeks, if kept in an airtight container. Plus, you can dissolve the fudge in a glass of hot coffee (or a Bailey’s cocktail) for an incredibly decadent cup. This fudge makes a wonderful gift or a light dessert when you want something that tastes indulgent but isn’t heavy. I used milk chocolate chips for a creamier fudge, but dark chocolate would be incredibly decadent – especially if you topped it with a sprinkle of sea salt! You taste the perfect balance of chocolate and Irish Cream without any harsh alcohol bite, despite this being a no-cook recipe. Chocolate and Bailey’s works so deliciously together, complementing each other’s flavors without overpowering and combining to make one decadent dessert! And who could blame me?!Įver since I first shared my Irish Cream Fudge, I’ve been itching to do a chocolate version. It’s no secret that I love incorporating Bailey’s Irish Cream into desserts, especially around St Patrick’s Day or Christmas! From my Guinness Cupcake with Bailey’s Frosting to my original Bailey’s Irish Cream Fudge, there is a growing number of Bailey’s-centric desserts on this blog. I make this fudge very often because it tastes great and requires very minimal effort.I first shared this 4-Ingreident Bailey’s Fudge on my friend’s blog, Amanda’s Cookin’. As using a larger tin can result in flat fudge squares. Use small baking or roasting tin (mine is 17cm x 22cm x 4.5cm).When choosing your chocolate, make sure that it’s cooking chocolate as some types do not melt well. You could swap the white chocolate block with white chocolate chips.When you’re melting the chocolate, make sure that you stir regularly otherwise the mixture can get burnt.However, the texture of this fudge will be quite thick and that’s okay. But if your fudge thickens a bit too much before you pour it into your lined tin then just heat it up a little. If it’s greased, then your fudge will become too greasy and that will ruin the texture and the taste. Line the baking or roasting pan instead of greasing it.Make sure that you’re using standard condensed milk, not evaporated milk.Store in an airtight container in the fridge for up to 3 weeks. Add some sprinkles if desired then refrigerate for at least 2 hours before cutting into squares. Pour the fudge mixture into a lined mini roasting tin. This step will need a little bit of work as you’ll have to keep stirring/beating until the caster sugar is fully incorporated. Fold in the sifted caster sugar, and keep stirring using a wooden spoon or a spatula or even a hand blender. Keep on low heat until the mixture starts to slightly thicken, then remove from heat immediately. Step 3. When the chocolate is melted and the spices are incorporated, the color of the mixture will change.Keep stirring regularly so that the chocolate does not burn. ![]() Step 2. As your chocolate starts to melt slightly, add condensed milk along with the spices and vanilla extract if using.Step 1. On very low heat, melt the white chocolate in a saucepan.The spices that I’ve used for this fudge are: You will also need the spices, vanilla extract, and caster sugar. The base of this easy fudge recipe with condensed milk is obviously white chocolate and condensed milk. Go to your kitchen, and try this recipe! Ingredients for Condensed Milk Fudge Ditch the store-bought fudge and stop hoping that someone will make it. I’m a little too obsessed with gingerbread at this time of the year, aren’t we all?! So if you want the creamiest and smoothest ever gingerbread fudge. The beauty of this fudge is not just how quick and easy it is to make, but all the amazing flavors that go into it. And I love this method! Gingerbread White Chocolate Fudge The shortcut version is not as luxurious as traditional fudge.īut sometimes we simply don’t have the time, or just can’t be bothered to do too much work. These 2 versions are not the same though. And the quick fudge which is a much quicker and easier version of the traditional fudge. There are 2 types of fudge the old fashion fudge recipe which requires a lot of work as you’re making fudge from scratch. ![]()
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