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Irish Cream Fudge

by Ellie Holland

Ingredients

for 12 servings

  • ⅓ cup
    butter (100 g)
  • 2 ¼ cups
    brown sugar (500 g)
  • ½ cup
    golden syrup (150 g)
  • 1 ¼ cups
    double cream (300 mL)
  • 1 cup
    dark chocolate (200 g)
  • ½ cup
    irish cream (100 mL)
  • ⅓ cup
    white chocolate, melted (100 g)

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Preparation

  1. In a saucepan, melt the butter, brown sugar, golden syrup, and double cream over a low-medium heat and mix gently until combined.
  2. Once combined, place a sugar thermometer into the saucepan and heat the mixture until it reaches 116˚C (240˚F), stirring every now and then.
  3. Take off the heat and mix in the dark chocolate and Irish cream.
  4. Pour into a baking tin and then pour the white chocolate in the middle.
  5. Using a cocktail stick or the handle of a spoon, swirl the white chocolate into the dark chocolate mixture.
  6. Chill in the fridge until solid. Cut into squares.
  7. Enjoy!
 

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