CAMELOT FANTASIES

BAILEYS CHOCOLATE FUDGE





 Melted butter to grease tin
 1x 395gm can sweetened condensed milk
 100gm butter, cubed
 255gm (1 1/4 cups firmly packed) brown sugar
 2 tablespoons glucose syrup
 150gm good quality dark chocolate, finely chopped
 60 mls (1/4 cup) Baileys original irish cream liquer

 Brush 20cm square cake pan with melted butter to lightly grease. Line base and 2 opposite sides with non-stick baking paper, allow overhang.

 Combine condensed milk, butter, sugar, and glucose syrup in a heavy-based saucepan. Stir over a medium-low heat for 3 mins or until sugar idssolves. Increase heat to medium-high and cook, stirring constantly for 10-15 minutes or until mixture thickens, turns a caramel colour and leaves the side of the pan. Remove from heat.

 Add the choclate and liquer, stir until choclate melts and mixture is smooth. Pour into the prepared pan and smooth surface. Set aside for 1 hour to cool, cover with plastic wrap and place in fridge for 1 hour until firm.

 Remove from pan using paper to help lift. Use a sharp knife to cut into pieces.