Creamy Irish Liqueur Fudge



Ingredients : 397g can condensed milk. 150ml Irish cream liqueur. 450g demerara sugar. 125g Irish country butter. 2 tbsp Irish whisky.

Instruction :
 * 1) Place all the ingredients, except the whisky, into a large non-stick saucepan and heat gently, stirring until the sugar has dissolved.
 * 2) Bring the mixture to the boil and simmer for 10 minutes stirring continuously until the temperature reaches 116°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. 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.
 * 3) 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 a greased 18cm square tin. Allow to cool. When cold cut into squares and store in an airtight container for 1 month - if it lasts that long!