Melt chocolate chips with condensed milk for 5 minutes, stir in Baileys®, hazelnuts, and currants, then relax while it sets into fudge.
Preparation Time
10 mins
Cooking Time
5 mins
Total Time
15 mins
Calories
519 Calories
Recipe Instructions
Step 1
Grease two 3-inch loaf pans with cooking spray.
Step 2
Place all chocolate chips and sweetened condensed milk into a large pot and cook over low heat, stirring until melted. Remove from heat and add in the Baileys. Stir until smooth and add in 1 cup hazelnuts and currants.
Step 3
Divvy the fudge between two 3-inch loaf pans. Sprinkle the tops with flaky sea salt and remaining 1/2 cup hazelnuts. Let fudge set at room temperature.
Step 4
Once set, remove from the pans, slice thinly, and serve on vintage plates.
Ingredients
1 (14 ounce) can sweetened condensed milk
½ cup currants
cooking spray
1 (12 ounce) bag milk chocolate chips
flaky sea salt
1 (12 ounce) bag dark chocolate chips
¼ cup Baileys® Irish Cream
1 ½ cups lightly toasted Piedmont hazelnuts, chopped, divided
