Irish Cream Fudge

Irish Cream Fudge

Makes: 16 squares

400g dark chocolate, chopped
400g can sweetened condensed milk
75g butter, chopped
1/4 cup Irish cream liqueur

1. Line a 5cm-deep, 8cm x 26cm (base) bar pan with baking paper, allowing a 2cm overhang at long ends.
2. Combine chocolate, condensed milk and butter in a saucepan. Stir over low heat until chocolate has melted and mixture is smooth. Remove from heat. Stir in liqueur.
3. Spread mixture into prepared pan. Refrigerate for 3 hours or until set. Cut into squares. Serve.

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