| Servings | serves |
Ingredients
- 150 ml Bailey's Irish Cream Liqueur
- 50 ml Milk
- 30 grams Butter
- 350 grams Caster Sugar
- 300 grams White Chocolate
- Butter for greasing
Ingredients
| |
Instructions
- Grease a cake tin with butter and chop white chocolate into small pieces.
- Measure out 125 ml of Baileys and pour into a saucepan. Add the milk, butter and caster sugar, and put the pan over a low heat. Stir occasionally, until the sugar has dissolved and the butter melted.
- Turn up the heat to medium and let the mixture gently simmer while stirring constantly. Leave the mixture to bubble slightly for 10 minutes.
- Remove the pan from the heat and stir in chopped-up chocolate and last 25 ml of Baileys. Keep stirring until the chocolate has melted and you have a smooth consistency.
- Transfer to the tin and chill in the fridge for at least two hours, or until it has set completely.
- Remove from the fridge, cut into pieces and serve.
Recipe Notes
If the chocolate is slow to melt, put the pan back over a low heat and stir until silky smooth.
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