Irish cream fudge recipe
 This is the simplest fudge recipe there is – after just a few short minutes in the microwave you have the makings of the most decadent and luxurious after-dinner treat. It also makes a perfect gift for friends and family. The dark chocolate balances the sweetness of the white without taking away from the Irish cream flavour. Don't be tempted to slosh extra Irish Cream into the mix (tough, we know) else the fudge won't set! 397g tin condensed milk 100ml/3½fl oz Irish cream liqueur400g/14oz white chocolate, broken into squares with 3 squares reserved and roughly chopped200g/7oz dark chocolate, broken into squares with 3 squares reserved and roughly choppedsea salt flakes, for sprinkling 397g tin condensed milk 100ml/3½fl oz Irish cream liqueur 400g/14oz white chocolate, broken into squares with 3 squares reserved and roughly chopped 200g/7oz dark chocolate, broken into squares with 3 squares reserved and roughly chopped sea salt flakes, for sprinkling Method Line a 20cm/8in square cake tin with baking paper. Set aside. Pour the condensed milk and Irish cream into a microwave-safe bowl. Add the white chocolate (setting aside the 3 roughly chopped squares for later). Stir to combine. Cook in the microwave on high for 2–3 minutes, stirring every 30 seconds, until the mixture is glossy and all the chocolate is melted. Remove from the microwave and add the dark chocolate (setting aside the 3 roughly chopped squares for later). Stir gently until the mixture is smooth and thick. Scrape into the prepared tin and level the surface.Sprinkle the chopped white and dark chocolate and a good pinch of salt flakes over the surface of the fudge. Chill for at least 3 hours, or until the fudge is firm enough to cut without the knife getting stuck. Cut the fudge into small squares, roughly 36 pieces. Serve after dinner or with drinks. Line a 20cm/8in square cake tin with baking paper. Set aside. Line a 20cm/8in square cake tin with baking paper. Set aside. Pour the condensed milk and Irish cream into a microwave-safe bowl. Add the white chocolate (setting aside the 3 roughly chopped squares for later). Stir to combine. Cook in the microwave on high for 2–3 minutes, stirring every 30 seconds, until the mixture is glossy and all the chocolate is melted. Pour the condensed milk and Irish cream into a microwave-safe bowl. Add the white chocolate (setting aside the 3 roughly chopped squares for later). Stir to combine. Cook in the microwave on high for 2–3 minutes, stirring every 30 seconds, until the mixture is glossy and all the chocolate is melted. Remove from the microwave and add the dark chocolate (setting aside the 3 roughly chopped squares for later). Stir gently until the mixture is smooth and thick. Scrape into the prepared tin and level the surface. Remove from the microwave and add the dark chocolate (setting aside the 3 roughly chopped squares for later). Stir gently until the mixture is smooth and thick. Scrape into the prepared tin and level the surface. Sprinkle the chopped white and dark chocolate and a good pinch of salt flakes over the surface of the fudge. Chill for at least 3 hours, or until the fudge is firm enough to cut without the knife getting stuck. Sprinkle the chopped white and dark chocolate and a good pinch of salt flakes over the surface of the fudge. Chill for at least 3 hours, or until the fudge is firm enough to cut without the knife getting stuck. Cut the fudge into small squares, roughly 36 pieces. Serve after dinner or with drinks. Cut the fudge into small squares, roughly 36 pieces. Serve after dinner or with drinks.