• 350g demerara sugar
  • 150g golden syrup
  • 300ml double cream
  • 100g salted butter
  • 100ml Baileys Original
  • 100g white chocolate, finely chopped
  • 50g dark chocolate, finely chopped


  1. Grease and line a 20cm square tin, leaving a little overhang.
  2. In a large saucepan, combine the sugar, golden syrup, cream, butter and Baileys. Place over medium heat and bring to a simmer, stirring regularly. `once the sugar is fully dissolved, increase the heat and bring to a rolling boil. Continue to boil, stirring occasionally, until the mixture reaches 116c on a sugar thermometer. At this stage the bubble will have changed from large and unruly to small and even.
  3. Remove from the heat and pour ⅓ of the mixture over the dark chocolate. Add the white chocolate to the remailing ⅔ and stir to thoroughly combine.
  4. Pour the white chocolate mixture into the prepared tin and drizzle over the dark chocolate mixture. Run a knife through the fudge to create a marbled effect and set aside to cool and set. Turn out and cut.