The last in my trilogy of fudge posts for this Christmas, this recipe is a little more complex than the previous two, but still very manageable, even without a sugar thermometer.
Normally, I only make one type of fudge at Christmas time for gifts, but this year my mum mentioned a recipe for Baileys fudge she'd seen floating around on Pinterest. Not being one to embark on something so 'bold' (it's really not that difficult) herself (let's not even go there), I decided I would experiment myself. I'm so glad I did, it was a huge success! Because the 'setting agent' in this recipe is the icing sugar, this fudge has a softer, more 'traditional' fudge-like consistency that you might associate with the sweet treat.
This fudge is great, with a lovely Baileys taste that comes through very nicely. It's smooth and creamy, achieved through the vigorous beating in of icing sugar at the end. Great for a more grown-up taste than that of the previous plain chocolate versions.
I have to admit, I was dubious that my attempts without a sugar thermometer would be successful, but there's a very easy way to get around this, and if in doubt just add double the original recipe's amount of icing sugar, like I did...it all worked out fine.
|Add a few drops of fudge mix to cold water, then tip it out...|
|If ready the fudge should be able to be easily rolled into a 'soft ball'|
Make one 9''/10'' pan
120ml evapourated milk (or a combination of half Baileys and half evap milk, for a stronger Baileys taste)
220g light brown sugar
200g granulated sugar
1tsp vanilla extract (optional)
500g (1 box) icing sugar, sifted (NB: the original recipe called for 270g, but to be extra sure the fudge would set firm I increased this to 500g)
1. Line a 9''/10'' square baking tin with grease proof paper. Stir the evapourated milk (or milk and Baileys mix), sugars and butter together in a large, heavy bottomed saucepan.
2. Bring to a boil over medium heat, and cook until the 'soft ball stage' is reached (see above) or 238 degrees Farenheight, about 7-11 minutes. Stir constantly to avoid burning. The mixture should be thicker and slightly reduced by this point. Remove from heat.
3. Stir in the 60ml of Baileys and vanilla extract if using. Pour the mix into a large bowl, or the bowl of a stand mixer and either beat in icing sugar with a paddle attachment, or whisk with an electric mixer. Add the icing sugar in 3 additions, beating well in between. The mixing at this stage is what gives the fudge its creamy smooth texture, so take the time to beat it well. Pour into prepared tin and leave to cool and set completely.
Fudge will keep well in an airtight container for several weeks.