Line a tin with parchment paper – I use a 9" square tin as it makes a nice depth of fudge!
Put the condensed milk and dark chocolate into a heavy based saucepan – melt on a low heat, stiring often so that the chocolate doesn’t catch on the bottom and burn and so that all the ingredients mix together well.
Or melt the chocolate together carefully in the microwave/double boiler, and then add in the condensed milk and mix well until smooth.
Once melted, tip in the baileys and combine well with a bit of beating.
Pour into the tin and smooth over the mixture. Store in the fridge for at least 5-6 hours (or preferably overnight) to set!
Once set – remove from the tin and cut into the squares – I cut my tray into small squares of fudge! Return to the fridge for another couple of hours to finish setting if its still a little soft– ENJOY!
Add the condensed milk, two chocolates to a pan and melt together. Off the heat, add the baileys and mix until smooth. Then, add the icing sugar and beat again.
Alternatively, add the icing sugar in with the condensed milk at the beginning if you are worried about icing sugar lumps.
The original recipe used 300g milk chocolate and 300g dark chocolate with 75g icing sugar - this recipe does still work well if you want to make it.
This recipe will last better in the fridge for up to 2-3 weeks if it manages to last that long – you can also easily half or double the recipe, the setting times will just change slightly!
I used the regular Baileys, but you could use the chocolate Baileys, salted caramel, pumpkin spice flavours etc, or any other Irish liqueur!
When baking with dark chocolate, you should use 70%+ cocoa content chocolate.
If you want to make this with purely milk chocolate, you should use 800g.