- 397g can condensed millk
- 150ml pint Irish Cream Liqeuer
- 450g/1lb Demerara sugar
- 4oz Butter
- 2 tbsp Irish Whisky
1. Grease a 7inch/8cm square tin.
2. Place all the ingredients, except the whisky, into a large non-stick saucepan and heat gently stirring ubtil the sugar had dissolved.
3. Bring the mixture to the boil and simmer for 1- minutes stirring continuously until the temperature reaches 116 - 240C on a sugar thermometer (make sure you stir continuously scraping into the sides of the saucepan or the cream and butter will burn and give you brown specks in your fudge) - don't worry if you dont have a sugar thermometer fill a small bowl with cold water - roll it between your fingers it should form a soft ball. If not simmer and stir for a little longer and try again until a soft ball is formed.
4. Remove the pan from the heat and beat for 5 minutes with a wooden spoon until thickened and slightly grainy. Stir in the whisky and pour into the prepared tin. Allow to cool. When cold cut into squares. Store in an airtight container for 1 month if it lasts that long.
Recipe adapted from Goodtoknow.com
NOTE: This recipe is also in print on our Winter Events Calendar on page 26.
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