Irish cream fudge

Serves:

Ingredients

• 500g dark chocolate melts
• 1 x tin (395g) sweetened condensed milk
• 60g butter
• 1/4 cup (65ml) Irish cream liqueur

Method

Line a 18cm x 26cm slice tin with baking paper and set aside.

Place the chocolate, condensed milk and butter in a small saucepan. Stir continuously over a low heat until the chocolate is melted.

Remove saucepan from heat and whisk in Irish cream liqueur. Pour into slice tin and refrigerate for 3-4 hours or until set. Cut into squares.

Find more chocolate recipes

• Chocolate bark
• Choc-cherry fudge
• Chocolate bread
• Kiwi pops
• Chocolate afghans
• Chocolate crackle egg baskets

Serving Suggestions

Note

• I like a nice clean cut when making these so I freeze the tray and then slice.
• If it starts to burn you should remove it from the heat and keep stirring until you need a little more heat to continue the melting process.
• You can wrap these in green cellophane to give as gifts or serve them with coffee to visitors.
• When the weather is warm or you live in a hot climate, you may need to store this fudge in the fridge.
• You can vary this fudge by varying the flavour of liqueur. You could use Tia Maria for coffee flavour or Crème de Menthe for a minty chocolate fudge.
• This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe.