I have 'borrowed' this recipe from the good food site. I have had a go at this tonight, it is still on the fridge so not sure how well this will turn out. I will post up a picture as soon as it is set.
- Butter and line a 22cm x 22cm tin, leaving a small overhang. Put sugar, cream and Baileys in a large pan and, stirring slowly, bring it to a simmer. Make sure the sugar is dissolved (it will stop feeling grainy on the base of the pan), then turn the heat up to a rolling boil.
- Adjust the heat until the mixture bubbles without getting too near the top of the pan. Keep bubbling, stirring occasionally, until a small amount of mixture dropped into a glass of cold water will form a soft ball that you can pick up on the end of a teaspoon.
- At this stage, the bubbles will have gone from being large and unruly to smaller and more even. Stir in the chocolate and pour the mixture into the tin. Cool and cut.
Edit: first batch didnt work out, wouldnt set. Ensure you keep it boiling for 30 minutes, you will notice it thicken up quite a bit keep stirring to ensure it doesnt burn. I noticed the spatular had the fudge setting on it already in the pan
Above picture bubbling nicely, just before its ready to add the white chocolate
Above mixture poured out in the tray ready to set (hopefully)
Picture above, 3 boxes of fudge waiting for delivery of cellophane bags and also fudge attempt number one makes great pouring sauce, in jars ready to go