Irish cream fudge

1.Line a 20cm x 20cm baking tin with parchment. Put the milks, sugar and butter in a large, nonstick saucepan and warm over a medium heat, stirring occasionally, until the sugar has dissolved. Put a sugar thermometer in the pan and turn up the heat a little, bringing the mixture to a moderate bubble. Stir continuously until the thermometer reaches 113-115ºC or ‘soft-ball stage’ (this should take about 15 minutes). Take the pan off the heat and set aside for 5 minutes.

2. Stir the Irish cream and salt into the mixture. Using electric beaters set to a medium speed, beat for about 10 minutes until you have a thick mixture that’s starting to come away from the sides of the pan. (You can also do this with a wooden spoon, beating for about 15 minutes.) Tip the mixture into the lined tin, spreading it out evenly. Cool to room temperature, then cover and chill for 1 hour.

3. Melt the chocolate in a bowl set over a pan of gently simmering water, stirring until smooth. Meanwhile, put a large sheet of baking parchment on the work surface. Turn out the fudge and trim the edges to neaten, then cut into squares about 3cm x 3cm. Dip ½ of each square of fudge in the chocolate. Leave to set on the parchment, chilling again briefly if needed.