Bailey's White Chocolate Fudge
Easy 3-ingredient Bailey's white chocolate fudge made in the microwave
Servings: 36 pieces
Calories: 126kcal
Equipment
Ingredients
- 570 g white chocolate broken into pieces
- 397 g sweetened condensed milk one 14oz tin
- 60 ml Baileys irish cream
Instructions
- Break white chocolate into pieces in a microwaveable bowl. Pour in the condensed milk and heat in the microwave for 20-second bursts, stirring in between, until the chocolate has melted.
- Stir in the Bailey’s Irish cream liqueur until combined.
- Pour the mixture into an 8-inch baking tin lined with greaseproof paper and smooth the top.
- Refrigerate for at least 1 hour until set. Cut into small squares and enjoy!
Video
Notes
Storage: Store your Bailey's fudge in an airtight container for 2-3 weeks.
Freezing: You can freeze your Bailey's fudge wrapped in cling film and foil for up to 2 months.
Tips:
- Use cooking white chocolate or melting wafers/chips from the baking aisle for ease of melting.
- Melt your white chocolate and condensed milk together slowly to prevent burning or separation.
- Line your tin with baking paper and leave a slight overhang to lift it out easier afterwards.
- Cut your fudge into 36 bite-size fudge squares by cutting the whole slab in half, then each of those halves in half again. Rotate your slab 90 degrees and repeat.
Nutrition
Calories: 126kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 28mg | Potassium: 86mg | Fiber: 0.03g | Sugar: 16g | Vitamin A: 34IU | Vitamin C: 0.4mg | Calcium: 63mg | Iron: 0.1mg