½ cup pecans
395g can sweetened condensed milk
¼ cup brown sugar, firmly packed
290g packet White Choc Melts
180g block white chocolate, finely chopped
2 tablespoons Baileys Irish Cream liqueur
Grease a 20cm square cake pan. Line base and sides with paper, extending paper 4cm above pan edges.
Scatter pecans over an oven tray.
Cook in a moderate oven (180C) for about 3 minutes, or until toasted. Remove. Cool. Finely chop.
Place condensed milk, sugar and White Choc Melts in a large saucepan. Stir over a medium to low heat until melted. Increase to a medium to high heat. Stir constantly until boiling.
Remove pan from heat. Add white chocolate, pecans and liqueur. Stir until melted and combined. Quickly pour into prepared pan. Spread evenly. Refrigerate, covered, overnight or until firm.
Using paper as a guide, lift fudge from pan onto a chopping board. Cut into 3cm pieces.
TIP! Fudge can be made up to two weeks ahead. Keep in an airtight container in the fridge. For a change, Milk Choc Melts and milk chocolate can be used to give the fudge a different flavour.