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![poll id=”5″]
My answer was really “YES! Bring it back!” but then I saw that “Cuttlefish.” was a response and I had no choice but to click it. You really brought this on yourself.
You’ve curated yourself quite a sarcastic and smartass bunch of Pintestes, as evidenced by the fact that the top answer is “cuttlefish.” (‘Twas also my official answer, but my real answer is “I didn’t notice they were gone, but I won’t be butthurt about you bringing them back either, as I found them very entertaining!”)
Caster sugar is slightly smaller than normal sugar – but honestly six of one half a dozen of the other if you don’t have it.
I miss the round ups as there was always at least one post I’d missed!
Never have cuttlefish as a choice. It was my answer, and I see that it was the majority’s answer as well. Close second was, “yes! bring it back!”
Castor sugar is the Scottish term for icing sugar. All my mom’s family recipes call for it.
Probably explains the grainy texture?
I’d triple the Baileys, just to be safe. Or just drink Bailey’s while eating the fudge.
I live in Scotland. Icing sugar is icing sugar. The powdered sugar that you can mix with water and ice cakes with or make butter cream with. You wouldn’t use that in this recipe.
Caster sugar is a granulated sugar but it just has finer grains than just regular granulated sugar so it dissolves better and is used in baking.
Yeah, caster sugar is just finer-textured granulated sugar. In the US, it’s sometimes called baker’s sugar. It can also be obtained by throwing some regular granulated sugar in the blender.
Caster Sugar can also be called Bakers Sugar in the states, we use it in the bakery. It is smaller grains of sugar which dissolve quicker and easier. It would not as grainy if you used it in this recipe but the flavor would be the same. You can make it by putting regular sugar in a food processor or a really strong blender for a few minutes
Could you use powdered sugar? Or is that too fine?
Powdered sugar is much finer and contains corn starch. Caster sugar still is grains of sugar, think really fine sand. Powdered sugar is (obviously) powder and has something like 2 tbs corn starch per cup. You can also make powdered sugar in a blender/food processor. I wouldn’t suggest using powdered sugar in this recipe since the corn starch will change the way that it sets up.
Gotcha. Thanks for the info!
I voted Yes! Bring it back! an I’d vote it more than once if I could. Although, cuttlefish was a tempting choice.
With strong will I voted yes and not cuttlefish. But honestly I want to go back and cuttlefish.
well, cuttlefish… I like everything you do, so do whatever you want.
Oh and the best microwave fudge is peanut butter. Peanut butter, powdered sugar and butter. So easy. You could throw chocolate in there too.
Why must you do this?!? Combining alcohol and dessert, its evil – and tempting – but mostly evil. Okay, it’s ridiculously tempting and if I had vanilla in my pantry right now I would be eating this out of a pan with a fork. Keep up the good work.
Your blog is golden, my dear. I love the tests, the cocknails, the meme upgrades, the Pintese Round-ups, and any other type of posts you make. As long as they keep coming, I’m happy. 😉 You do what makes YOU happy & all of us true Pintestes will appreciate every moment of it. In conclusion: fuck, penis, balls…..AND CUTTLEFISH!!!!
I totally wanted to vote cuttlefish… just because that would have been an epicly awesome answer… however, I must answer truthfully and tell you I MISS THE ROUNDUP! That’s all, post more because I am an addict. You post+I read= my day/week sucks far less!
Caster sugar = superfine sugar. Normal granulated sugar is coarser that’s why it was grainy. Also, if you whip/stir vigorously the grains should dissolve making is smoother. It’s not the same as confectioner’s sugar which is very soft & powdery like cornstarch.
Also…yum. Going to try this; but with chocolate liqueur…
This is what happens when I can’t sleep and decide I may as well get up “for a little while” before heading back to bed. I’m up at 3:30 (or 0 dark hundred for you 24-hour clock people), and then all of a sudden it’s nearly 7:00 and my brain is mush. I read “cuttlefish” as “cute little fish” all pushed together and thought, “Yes! Just keep blogging, blogging, blogging…” You know, like Dori in that cute little fish movie? Anyhoo, I didn’t notice it was gone, but now that you mention it, I did like it when it was there. 🙂
Wouldn’t 0 dark hundred be midnight?
The best part about the roundup was that I got to read the best comments of the week. I don’t always have time to scroll through the comments, and sometimes the comment was posted after I read your post.
I’m new here. You’re fucking hilarious. I have no clue what the roundup was, so naturally… I chose cuttlefish.
Roundup was were Sonja posted the funniest of replies from her weekly posts. They were usually pretty hilarious. If you go back through all her posts, you’ll find them.
I voted yes, even though I wanted like CRAZY to vote cuttlefish…just because you actually CHOSE cuttlefish, not something more normal, like say, blobfish or something. Jeez, one of the whole reasons I ever comment is with the hope that I catch your attention enough to make the roundup! 🙂 You know…like this:
Seriously, how am I supposed to resist Cuttlefish? But, I did like the Round-ups. Anyway, throw some chocolate chips on that fudge. Mmm, sugary, chocolaty goodness! (That’s PMS desperation talking right there.)
For reasons I’m sure language acquisition science people can explain, my ESL brain tends to mix up porridge and fudge, and in combination with the rather porridgy picture of what you lovingly call boiling snot, I was expecting something else (that possibly calls for an intervention).
[…] enough of you said to bring it back that I’m […]
Caster sugar is a fine sugar, finer than granulated sugar but not as fine as icing/powdered sugar. Probably more commonly used in th UK. Granulated will be ok though.
You could melt chocolate chips an pour over the top! Solving the worlds “needs chocolate” problems one recipe at a time!
Sorry, I voted wrong because I misread what I was voting about. Honestly, I didn’t notice they were gone, but did enjoy them & wouldn’t mind seeing them come back.
So i guess you done with that whole paleo thing?
Not done. Just not as strict. Nice thing about paleo is that it doesn’t have to be ALL OR NOTHING IF YOU CHEAT YOU ARE A SACK OF SHIT AND YOU MIGHT AS WELL NOT EVEN TRY. Cuz I definitely can’t do that.
My husband keeps pushing it, so maybe now that I know fudge is involved I might give it a go.
Caster sugar is finer than granulated sugar, so that might be why it was grainy? Not as fine as powdered sugar though, that stuff’s only good for pretending it’s snowing!
When I read this post I didn’t realize I would get an international science lesson about castor sugar. I learned something today!
i voted cuttlefish, but only because i figured indifferent seemed kinda bitchy. i liked the round up, but i didn’t like the fact that on every single post there was a blogger who bitched about how her chicken didn’t turn out. that was annoying.
I just love you, that’s all. Oh yeah. I voted yes, but I really wanted to vote cuttlefish cuz it was a choice.
Oh…I voted cuttlefish because I am in a shitty mood and it made me laugh – I didn’t read the roundups much because…well…I like what you say better but now that they are gone…awwww bring me back! Prime example of “cant have it, definitely want it!”
“Roundup was were Sonja posted the funniest of replies from her weekly posts. ” Did not know that.. PLEASE bring that back! I voted Cuttlefish since I had no idea what we were voting on, but I liked those extra comments.
I didn’t know what it was either but it does sound funny. I wouldn’t mind reading them if you did bring them back.
Also, I attempted this recipe a while back (but put my Baileys in at the end) and you’re right, it is very grainy! But I may have added more than 2tbls of Baileys so mine definitely DID taste nice and alcoholey!
Caster sugar is a finer grain of sugar. It’s exactly the same as sugar though.
Caster sugar is, as others have said, a finer grain of sugar than granulated. It’s used in situations where the sugar is unlikely to melt, so the coarser grain would show in the texture of the food, cakes usually call for caster sugar. Any time you’re planning on melting the sugar (eg cup of tea, lemon curd, fudge) granulated works just fine.
Flavour chemicals can have low boiling points, so flavour ingredients are added at the end, after the fudge has cooled a bit, to stop them from just evaporating away.
The grainy texture of the fudge is caused by the sugar cooling into large crystals, you can either cool it quickly, so the crystals don’t have a chance to grow, or you can stir it as it cools, this takes about 20 mins, but I prefer to cook my fudge on the stove, stirring constantly, so it’s not that much more work for me. (Microwave is quicker and easier, but I tend to over boil it and it sets hard rather than soft, like it’s meant to, I have more control on the stove)
My standard fudge recipe: (for those who care)
1pint evaporated milk (if a tin isn’t enough, top it up with regular milk)
In a 3L pan on the stove, keep it just under a boil, stirring constantly, until it reaches soft ball stage (drop a spoonful into cold water and it makes a, you guessed it, soft ball) then take off the heat and keep stirring as it cools, it will start to look a bit grainy, add the flavours ( vanilla, Bailey’s, chocolate, dried strawberries, if you burnt it and there’s brown pieces of milk in the mix, make rum and raisin and no one need ever know) and pour into a 7″*13″ tray (I use the one I bake brownies in) and let cool. Cut into squares and hide half, share the rest, the half you hid is all for you.