- 250 g cream
- 90 g brown sugar
- 3 tbs golden syrup
- 20 g butter
- 200 g dark cooking chocolate finely chopped
- 60 ml Baileys liquor
Place all of the ingredients (except for the dark chocolate and the Baileys) into a saucepan.
Bring to the boil over a medium heat.
Reduce heat to low and stir continuously for five minutes.
Add the finely chopped dark chocolate and stir quickly.
Remove from heat and continue to stir until the chocolate has completely melted.
Add the Baileys liquor and stir well to combine.
Pour into sterilised jars and keep refrigerated for up to a week.
Chop dark chocolate by pressing Turbo 6-7 times.
Add all remaining ingredients (except for the Baileys liquor). Cook on 100 degrees, Speed 2, 12 minutes (it will thicken on cooling).
Stir the Baileys liquor through with a spatula.
Pour into a sterilised jar and store in the fridge for up to a week.
Calories: 2951kcal | Carbohydrates: 254g | Protein: 23g | Fat: 202g | Saturated Fat: 122g | Cholesterol: 392mg | Sodium: 303mg | Potassium: 1737mg | Fiber: 22g | Sugar: 200g | Vitamin A: 4255IU | Vitamin C: 1.5mg | Calcium: 383mg | Iron: 24.4mg