Ingredients
½ cup pecans
395g can sweetened condensed milk
¼ cup brown sugar, firmly packed
290g packet White Choc Melts
180g block white chocolate, finely chopped
2 tablespoons Baileys Irish Cream liqueur
Method
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Grease a 20cm square cake pan. Line base and sides with paper, extending paper 4cm above pan edges.
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Scatter pecans over an oven tray.
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Cook in a moderate oven (180C) for about 3 minutes, or until toasted. Remove. Cool. Finely chop.
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Place condensed milk, sugar and White Choc Melts in a large saucepan. Stir over a medium to low heat until melted. Increase to a medium to high heat. Stir constantly until boiling.
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Remove pan from heat. Add white chocolate, pecans and liqueur. Stir until melted and combined. Quickly pour into prepared pan. Spread evenly. Refrigerate, covered, overnight or until firm.
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Using paper as a guide, lift fudge from pan onto a chopping board. Cut into 3cm pieces.
TIP! Fudge can be made up to two weeks ahead. Keep in an airtight container in the fridge. For a change, Milk Choc Melts and milk chocolate can be used to give the fudge a different flavour.
