I feel quite confident in saying that most people enjoy a glass of baileys over the festive period. I even learnt this year that a family member once managed to consume an entire bottle within the space of an hour (it’s safe to say she wasn’t particularly social, or conscious, for the rest of the night – drink responsibly folks!!)!
One of my favourite things about the Christmas period is the wide selection of drinks available wherever you go. Every household feels the need to stock up on a whole range of tipples incase Uncle Rodney wants a rum and coke or Shirley next door prefers a glass of sherry. This often results in cupboards being filled with drinks that probably won’t get touched until next Christmas. Now I’m not saying that this will be the case with your bottle of Baileys (as let’s face it, it’s a little sip of heaven) but if you do happen to have some leftover then why not try and bake with it instead?!
In the past I have made a scrummy Baileys cheesecake, and on multiple occasions Baileys cupcakes; but looking for new inspiration I came across Lily Vanilli, who is an East London baker/blogger and has some delicious recipes on her website. One recipe in particular that caught my eye was her baileys fudge. Now I have to admit that my Grandma has always worn the crown for the best fudge in the World, so I’ve always felt it pointless trying to compete with her. Because of this I’ve never actually made fudge before; but as I’m always looking for new inspiration and notches to add to my kitchen cupboard I decided I would give Lily Vanilli’s recipe a go, and I wasn’t disappointed!
If you have a sweet tooth, then this recipe is made for you (but perhaps hide it from the kids unless you want them bouncing off the walls!)! I also purposely overcooked the recipe, as I love my fudge to be more on the grainy/crumbly side, but this makes for a scruffier outcome than the Lilly Vanilli recipe (it is homemade with mess after all). Please find the original recipe below (and for a slightly crumblier version just cook it for another 5 minutes).
– 200ml Baileys
– 400g Condensed Milk
– 450g Light Brown Sugar
– 120g Unsalted Butter
– 20cm square tin, lined with baking paper
– Sugar thermometer (if you have one)
Place all your ingredients in a non-stick saucepan and melt gently over a low heat, stirring slowly, just until the sugar has dissolved.
Now bring your mixture to the boil, and then simmer for 10-15 minutes, stirring continuously and being sure to scrape the base of the pan.
The mixture will be very hot so be careful!
To test whether it’s ready, just drop a little of the mixture into a jug of ice-cold water. A soft ball of fudge should form. If you have one, you can check it with a sugar thermometer (the fudge should be approximately 116°C when done).
Remove the fudge from the heat and beat until it’s very thick and starting to set (this should take about 10 minutes).
Pour into the prepared tin and leave to cool completely before cutting into any shape you like. This fudge is quite soft so make sure it’s properly set before cutting.