Is there anything better than the combination of white chocolate and Baileys? For lovers of creamy, vanilla-forward sweets, this pairing is hard to beat. The rich, silky sweetness of white chocolate and the smooth Irish cream character of Baileys come together beautifully in this simple fudge, producing a soft, melt-in-the-mouth treat with a subtle boozy warmth.
This recipe makes a decidedly indulgent fudge: sweet and creamy with a clear Baileys flavour, so only make it if you enjoy Irish cream. The method is straightforward, but a little technique helps. A sugar thermometer is a useful tool for confectionery because it removes guesswork and ensures a consistent set. If you don’t have one, you can test readiness with the cold-water method described below.
For best results use a heavy-based saucepan and stir continuously when the mixture is on higher heat to prevent scorching. Line and butter your tin in advance so the fudge can be poured and levelled as soon as it’s ready. Once set, cut into small squares for serving—this recipe yields around 36 pieces, perfect for sharing or gifting.
White Chocolate and Baileys Fudge
Recipe by Julia
Servings
36
servings
Prep time
30
minutes
Ingredients
-
5 fl oz (150ml) Baileys
-
2 fl oz (50ml) milk
-
2 tbsp (30g) butter, plus extra for greasing
-
1 3/4 cup (350g) caster sugar
-
9 oz (270g) white chocolate, chopped
Directions
- Grease and line a 20×20 cm (8×8 in) square baking dish.
- Pour two-thirds of the Baileys into a deep saucepan over low heat. Add the milk, butter and sugar. Stir occasionally for about 10 minutes until the butter has melted and the mixture is smooth.
- If you have a sugar thermometer, place it in the pan and increase the heat to medium. Stir constantly to prevent sticking. Heat until the mixture reaches the ‘softball’ stage (115°C / 240°F). If you don’t have a thermometer, keep the mixture at a gentle rolling bubble for at least eight minutes, or test by dropping a spoonful into cold water — if it firms to a crumbly, soft ball, it’s ready.
- Remove the pan from the heat and quickly stir in the chopped white chocolate and the remaining Baileys. Work swiftly to combine everything before the fudge begins to set.
- Pour the mixture into the prepared tin and spread to an even layer. Leave to cool completely (1–2 hours) until firm, then cut into small squares and serve.
Notes
- See the directions above for an alternative to using a sugar thermometer: the cold-water test and timing method both work well.
Tips, Variations and Storage
Tips:
– Use a heavy-based pan to ensure even heat and reduce the risk of burning.
– Stir continuously once the temperature rises to avoid scorching or crystallisation.
– Work quickly when adding the white chocolate and remaining Baileys; the mixture will start to set as it cools.
Variations:
– Sprinkle flaky sea salt over the top before the fudge sets for a salted-white-chocolate twist.
– Fold in chopped toasted nuts or crushed biscuits for extra texture.
– For a richer contrast, drizzle a little melted dark chocolate over the cooled fudge and allow it to set.
Storage:
– Store fudge in an airtight container in a cool place. Properly stored, it will keep well for around two weeks at room temperature; refrigeration will extend the shelf life further but can firm the texture.
Serving suggestions:
– Cut into small bite-sized squares and serve with coffee or after-dinner drinks.
– Pack pieces in parchment for homemade gifts or party selections.