Christmas is all about drinking and eating to excess, enjoying yourself without any guilt and although I do the same, there’s one thing I don’t do which is drink alcohol in it’s regular form (in a bottle with a %) BUT it certainly doesn’t stop me eating anything with alcohol in.
Monday I received a bottle of Baileys (RRP £14.99 for 70cl) to see if I’d like to recreate a couple of recipes from Lily Vanilli’s kitchen. So after Andy braved the shops on Tuesday to get the rest of the ingredients we dived in the kitchen to try the Dessert Hacks and Recipes with the spirit of Christmas.
Baileys Christmas Fudge
Beautiful Fudge made with Baileys Irish Cream
- 200ml Baileys
- 400g Condensed Milk
- 450g Light Brown Sugar
- 120g Unsalted Butter
- 20 Cm square tin (lined with baking paper)
- 1 sugar thermometer (if you have one)
Place all ingredients in a non stick saucepan and melt gently over a low heat, stirring slowly, just until the sugar has dissolved
Now bring your mixture to the boil and then simmer for 10-15 minutes, stirring continuously and being sure to scrape the base of the pan.
The mixture will be very hot so be careful. To test whether it's ready, just drop a little of the mixture into a jug of ice cold water. A softball of fudge should form. If you have one, you can check it with a sugar thermometer (the fudge should be approximately 116 degrees when done).
Remove fudge from heat and beat until it's very thick and starting to set (this should take about 10 minutes)
Pour into prepared tin and leave to cool before cutting into any shape you like. The fudge is quite soft so make sure it's properly set before cutting.
Add to bags or stack on plates for everyone to munch!
This turned out beautifully. Although it’s best to eat it the day after as it gives the flavour time to develop, it has a lovely strong Baileys flavour yet is still soft enough to bite through and leave a tooth mark. The texture is much akin to the illusive “finger of fudge” we would be given on the way back from school and if you love both Baileys and fudge it’s going to be your thing to treat yourself at Christmas.
We had trouble with Lily’s Chocolate Cake recipe and although it was ok, the cake itself was far too fluffy, and when they cooled they were too crumbly as they wouldn’t come out of the tin. We gently tugged at the top of the cake it came off so the cakes were ruined simply because they were far too fluffy. This is served with a Baileys Salted Caramel which is easy to make and totally divine.
Baileys Salted Caramel Sauce
Pour it over everything!
- 400g sugar
- 50g glucose
- 200ml water
- 200ml double cream
- 50ml Baileys Irish Cream
- 1/2 teaspoon Maldon Sea Salt
Pour water into a non stick pan over a high heat. Carefully add the sugar and glucose and then bring to the boil.
Heat for 3-4 minutes, or until the sugar stars to turn golden brown - you shouldn't stir but you can gently swirl the pan to make sure all the sugar melts evenly.
Once the sugar has melted and bubbles are forming all over the surface, take the pan away from the heat. Mix the Baileys extract into the double cream and carefully pour it into the pan - be careful to avoid splashes as the mixture will be very hot.
Finally, whisk in a good pinch of salt and allow to cool.
If you are interested in other recipes and hacks, then pop over to Lily Vanilli, and check out what she created with the nation’s favourite festive tipple, Baileys.