Baileys fudge

397g can Carnation Condensed Milk

150ml milk

450g demerara sugar

115g butter

Place the ingredients into a large non-stick saucepan and melt over a low heat, stirring until the sugar dissolves. 

Bring to the boil then simmer for 10-15 minutes, stirring continuously and scraping the base of the pan. Take care while the mixture boils and during stirring as the fudge will be VERY hot! To test its ready drop a little of the mixture into a jug of ice-cold water. A soft ball of fudge should form. Or check with a sugar thermometer if you have one (approx 118°C).

Remove from the heat and beat the fudge until very thick and starting to set (about 10 minutes).

Pour into the prepared tin and leave to cool before cutting into squares.

I add the baileys just as it is thickening before I put it into the cake tin to cool....

Gorgeous