1square 9 inch baking tin lined with grease proof paper
An extra 200-400g of melted chocolate for dunkingif required
Instructions
Make sure your tin is well line, with extra paper hanging over the sides. This will help with removing the fudge from the tin later on.
In a large non stick pan (I used a wok) add the condensed milk, sugar and butter. Set on a low to medium heat and stir for 10 minutes or until the butter has melted and the sugar has dissolved.
Turn up the temperature and bring to the boil whilst stirring continuously. Do not let the sugar stick to the bottom. Bring to a simmer and continue to stir for a further 10 minutes.
The mixture is ready when there is a slight colour change. The mix will take on a caramel colour with a slight shine. At this point remove from the heat, add the Baileys and broken up chocolate. Stir well until all the chocolate has melted and the mixture thickens slightly.
Pour the fudge into the lined tin and leave to cool for at least 1 hr. Transfer the tin to the fridge and chill for 2-3 hours (ideally, leave in the fridge over night).
Once the fudge is chilled and fully set use the paper lining to remove the fudge from the tin. Cut up into square pieces and return to the fridge until you are ready to serve.
To add the extra outer layer of chocolate. Melt the chocolate in the microwave (30 second bursts and stirring in between), then drop one piece of fudge at a time, into the chocolate and coat. Use a fork to remove the fudge and place on a tray lined with grease proof paper. Return chocolate dipped fudge to the fridge in order to set again, this should take an hour or so.
Once the chocolate layer is set, remove from the fridge and carefully cut off the chocolate edges from two opposing sides to reveal the layers of nut, fudge and chocolate inside.