• 250g Granulated sugar
• 250g Demerara sugar
• 500ml double cream
• 50ml Irish cream liqueur
• 200g white chocolate

Put the sugars, the cream and the Irish cream liqueur in a large saucepan
Slowly bring the mixture to the boil, stirring all the time, make sure that the sugars have dissolved before you bring it to the boil
Boil on a steady light for 15mins, to test that it is ready, drop some of the mixture into a glass of cold water, when it forms a solid drop it is ready
Break up the white chocolate and add to the mixture, take the pan off the heat and stir until the chocolate is melted and well blended
Line a tin about 20cm square with some non stick paper, pour in the fudge, and allow to set then score into cubes

Cook time - 20 mins
Prep time - 5 mins - plus cooling