Bailey's Orange Truffle, Pistachio and White Chocolate Fudge

As you already know I do like myself some fudge. Here is a recipe that my friend and I developed for a module at University this semester. This is indulgence at its finest! A great sweet treat to make for family and friends- a perfect home-made gift.

Omar Saleem Photography

Makes 36 pieces

Prep 20 mins

Total time 45 mins

Get ahead The fudge can be made ahead of time as it can be stored in the fridge for 2-3 weeks. Alternatively, the fudge can be frozen, ensure to defrost at least two hours before eating.

397g tin of condensed milk

150ml Bailey's Orange Truffle

450g demerara sugar

115g butter

200g pistacios, roughly chopped

150g white chocolate chips

1 orange peel, cut into matchsticks- par boiled to soften

1. Line a 20cm square tin with parchment paper ready to use.
2. Place the condensed milk, Bailey's, demerara sugar and butter in a large non-stick saucepan and melt over a low heat, stirring until the sugar dissolves.
3. Bring the mixture to the boil then simmer for 10-15 minutes, continuously stirring making sure it does not catch the bottom of the pan.
4. The mixture needs to reach 115-118 degrees Celsius, use a thermometer to the check the temperature. Alternatively, drop a little of the mixture into a jug of ice-cold water. A soft ball of fudge should form- this is hot stuff!
5. Once the mixture has reached the correct temperature remove from the heat and continuously stir until the mixture thickens to a thick peanut butter like paste- this takes around 10 minutes.
6. Add the chopped pistachios and the chocolate chips to the mixture.
7. Place the fudge mix into the prepared tin, place the orange peel matchsticks on top, making sure to press them down.
8. Finally, pop the fudge into the fridge until it is set- best left over night. Then cut into 36 squares.