Friday, 23 December 2016

Dish of the week: Bailey's Christmas fudge

'Tis the season of indulgence!

You'll need:
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)

How to do it:
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.

Cut it into stars, pop them in a bag and decorate with a sprig of holly!

Tweet us @theladymagazine with your #dishoftheweek attempt! 



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