Baileys And White Chocolate Coffee Fudge - cooking recipe

Ingredients

150 ml Baileys Irish Cream, with a hint of
coffee
50 ml milk
30 g butter
350 g caster sugar
300 g white chocolate
butter, for greasing

Preparation

Grease the cake tin with butter and chop up your white chocolate into small pieces, the smaller the better. Put both to one side.
Measure out 125ml of Baileys and pour it into the saucepan.
Add the milk, butter and caster sugar and put the pan over a low heat. Stir occasionally, until the sugar has dissolved and the butter melted - this will take about 10 minutes, and it's best not to rush it.
Turn up the heat to medium and let the mixture gently simmer while stirring constantly. You want the bubbles to be calmly breaking the surface for 10 minutes.
Remove the pan from the heat and stir in your chopped-up chocolate and last 25ml of Baileys. Keep stirring until the chocolate has melted and you have a beautifully smooth consistency; this will take about 3-5 minutes.
If the chocolate is being a bit slow to melt, put the pan back over a low heat and stir until silky smooth.
Transfer to the tin and chill in the fridge for at least two hours, or until it has set completely.
Remove from the fridge, run a knife around the edge and push the bottom out to release the fudge from the tin. Cut into pieces and enjoy!