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Creamy liqueur fudge


Creamy Irish liqueur fudge

Preparation time:
15 minutes
Cooking time: 15 minutes
Makes: 800g/1 ½ lb - 36 squares
397g can condensed milk
150ml/ ¼ pint Coole Swan Irish Cream Liqueur
450g/1lb Demerara sugar
125g/4oz Glenilen Farm Handmade Country Butter
2 tbsp Cooley Distillery Irish Whiskey
1. Grease a 7inch/18cm square tin.
2. Place all the ingredients, except the whiskey, into a large non stick saucepan and heat gently stirring until the sugar has dissolved. 
3.  Bring the mixture to the boil and simmer for 10 minutes stirring continuously until the temperature reaches 116*/240*C on a sugar thermometer (make sure you stir continuously scraping into the sides of the saucepan or the cream and butter will burn and give you brown specks in your fudge) - don't worry if you don't have a sugar thermometer fill a small bowl with cold water and drop a teaspoonful of the mixture into the water - roll it between your fingers it should form a soft ball. If not simmer and stir for a little longer and try again until a soft ball is formed.
4. Remove the pan from the heat and beat for 5 minutes with a wooden spoon until thickened and slightly grainy. Stir in the whiskey and pour into the prepared tin. Allow to cool. When cold cut into squares. Store in an airtight container for 1 month if it lasts that long! 
Flavor variations:
Fruit and nut - make up as above and stir in 75g/3oz mixed fruits and chopped nuts.
Chocolate Orange - Make up as above and stir in the grated rind of 1 large orange and 175g/6oz roughly chopped dark, milk or white chocolate.
Kiddies favorite - Use milk instead of cream liqueur and omit the whiskey. Pour into the tin and scatter the surface with mini marshmallows , chocolate chips or Smarties.


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