I pinned this one and immediately got about eleventy comments like, “Drooooool!” and, “OMG make this please!” and, “This will RUIN my diet but I don’t even fucking care.” So I decided to do it.
Yep. Baileys fudge. Bonus? You do it in the microwave.
The recipe is in weight rather than volume measurements, so I had to do a little voodoo to figure out the proper amounts of everything. Also, Googling for caster sugar returned varied results, but as near as I can tell, it’s just the fancy non-American name for granulated white sugar.
Also, the recipe calls for 5 ounces of butter, and a stick is 4 ounces.
And that seemed like quite enough to me, so I decided to use only one stick. (Paula Deen would have a fit.)
Here’s the butter going for a nice swim in the condensed milk:
Then you add sugar. Two kinds of it, and a lot of it.
And if you’re me, here’s where you fuck up, because you just assumed that all the ingredients would go in together, so you also dumped in the Baileys and vanilla. No, no, shitheads. Read the damn directions. You do not. You are actually supposed to wait until after the microwaving process to add the Baileys and the vanilla. Alas, it was too late.
Now I was not about to throw out that whole bowl of goodness because I messed up one eensy step, so I forged ahead and microwaved it all together. I don’t imagine this had a huge effect on the final product, besides maybe cooking out some of the alcohol. But really, guys, there are two tablespoons of Baileys in this whole recipe– so not much alcohol is getting cooked out anyways because there isn’t much to begin with.
I microwaved the whole thing for a very long time.
Here’s a hint: When you take it out to stir it after the prescribed 3 minutes each time, do not lick the spoon.You will burn your tongue off. You’d think I would have figured that out after the first or second time. Nope. I scorched my tongue on the fudge lava no less than three times because the spoon was messy, I didn’t know where to put it down, and the obvious solution was to lick it, nevermind super-boil temperatures.
Thankfully, when I stirred it, it started to look better than the above picture of boiling snot.
Then I poured it into a pan (sprayed with Bakers’ Joy because I’m not as dumb as I look and I can be taught) and stuck it in the refrigerator… for like 3 days because I forgot about it.
Then I sliced it, and though it refused to adhere to my nice square cuts, it did come out of the pan fairly well.
As far as the taste? Well, it’s not as orgasmic as everyone’s comments led me to believe it should be. It’s a little bit grainy in texture and tastes more like brown sugar than Baileys, really. Of course, you could blame that on the fact that I didn’t wait until the end to put in the Baileys, and it’s possible you’re right. If I were a real scientist, I would repeat the experiment.
But I’m not. I’m just a fuckwit with a microwave and a blog, so I am reporting this inaccurate experiment’s results as just ok, for fudge. Really, it was sort of hurting for some chocolate, I think.
WAIT! WAIT! Before you go, I need you to answer a question for me. I had someone tell me that they’ve been missing the Pinteste Round-ups, but I had just sort of figured no one cared about them, since they rarely got comments at all and no one’s said anything til now about them being gone, but I am willing to bring them back if you want them. Tell me in the poll, and feel free to elaborate in the comments below this post. Thank you, my lovely little Pintestes!