Baileys fudge

500g golden granulated sugar
500ml whipping cream
50ml Baileys (there was a free mini bottle on the freebies board a while back, this was the exact right size - you might like to try there before you rush out for a bottle )
150g white chocolate (cheapest available)

1. Butter and line a 22cm x 22cm tin, leaving a small overhang. Put sugar, cream and Baileys in a large pan and, stirring slowly, bring it to a simmer. Make sure the sugar is dissolved (it will stop feeling grainy on the base of the pan), then turn the heat up to a rolling boil.
2. Adjust the heat until the mixture bubbles without getting too near the top of the pan. Keep bubbling, stirring occasionally, until a small amount of mixture dropped into a glass of cold water will form a soft ball that you can pick up on the end of a teaspoon.
3. At this stage, the bubbles will have gone from being large and unruly to smaller and more even. Stir in the chocolate and pour the mixture into the tin. Cool and cut.

I cut mine in different sized triangles, dripped with white chocolate and covered in milk chocolate stars. Wrapped in a little cellophane, with some ribbon and you're good to go