This is a decadent fudge with a South African twist. I used Amarula liquor but you can replace it with Baileys or any other creamy liquor.
150ml Amarula liquor
350g Caster sugar
Pinch of salt
1/2 teaspoon Vanilla extract
300g White chocolate, broken into blocks
Line a square dish with baking paper, 20cm x 20cm.
Measure out 125ml of Amarula and pour it into a medium saucepan.
Add the milk, butter, salt, and caster sugar and heat over low heat.
Stir occasionally, until the sugar has dissolved and the butter is melted.
Turn up the heat to medium and stir till the mixture is simmering, brush down the sides to prevent sugar crystals from forming.
You want the bubbles to be calmly breaking the surface for 10 min.
Remove the pan from the heat and stir in the chocolate and the last 25 ml Amarula.
Keep stirring until the chocolate has melted and you have a smooth consistency.
If the chocolate is slow to melt, put the pan over low heat and stir until smooth.
Transfer to the tin and chill for 3-4 hours. Cut into small squares.
Keep in an airtight container at room temperature for a week or in the fridge for up to two weeks.