Baileys coffee and white chocolate fudge

Ingredients:
  • 150ml Baileys with a Hint of Coffee
  • 50ml milk
  • 30g butter
  • 350g caster sugar
  • 300g white chocolate, chopped
  • Butter for greasing
Method:
  1. Grease a square cake tin or baking pan with butter.
  2. Measure out 125ml of Baileys and pour into a medium 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.
  3. Turn the heat up to medium and let the mixture gently simmer while stirring constantly. The bubbles should calmly break the surface for 10 minutes.
  4. Remove pan from heat and stir in chopped-up chocolate and last 25ml of Baileys. Keep stirring until the chocolate has melted and you have a beautifully smooth consistency.
  5. If the chocolate is being slow to melt, put the pan back over a low heat and stir until silky smooth.
  6. Pour the mixture into the cake tin or baking pan and chill in the fridge for at least two hours, or until it has set completely.
  7. Remove from the fridge, cut into squares and enjoy!
Note:  Each piece is worth approximately 0.126 standard drinks, depending on how large you cut your squares.

Rum and raisin fudge

Makes approx. 30 squares
Ingredients:
  • 1 cup raisins
  • 2 tbsps rum
  • 395g can sweetened condensed milk
  • 125g butter, chopped
  • 1 cup brown sugar
  • 2 tbsps golden syrup
  • 150g milk chocolate melts
Method:
  1. Lightly grease a 20cm square cake pan. Line base and sides with baking paper.
  2. Place raisins and rum in a small bowl. Set aside for 10 minutes.
  3. In a medium saucepan, combine condensed milk, butter, brown sugar and golden syrup. Stir over a low heat until combined. Bring to the boil on high; then reduce heat to low and simmer for 8-10 minutes, stirring constantly.
  4. Stir chocolate melts and raisin mixture through, until combined and smooth.
  5. Spoon mixture into prepared pan. Cool at room temperature for 5-6 hours, until firm. Cut into squares to serve.
Tip:  Fudge can be placed in the fridge after 3 hours for 15-20 minutes to firm up before slicing. Store in fridge.