Baileys fudge

Fudge... mmm... Baileys... mmm... BAILEYS FUDGE...MMM!!! I haven't had a lot of experience making candy, but I have had a wee bit of experience eating it! I came across this recipe in Marie Claire magazine and couldn't resist!
ENJOY!Baileys Fudge

• 150ml (3/4 cup) Baileys
• 50ml (3 Tablespoons) milk
• 30g (2 Tablespoons) butter
• 350g (1 1/2 cup) sugar
• 300g (1 1/3 cup) white chocolate
• Butter for greasing
  

Grease a cake tin with butter or line with baking paper. Chop white chocolate into small pieces.
Measure out 125ml of Baileys and pour into a saucepan. Add the milk, butter and sugar, and put the pan over a low heat. Stir occasionally, until the sugar has dissolved and the butter melted.
Turn up the heat to medium and let the mixture gently simmer while stirring constantly. Leave the mixture to bubble slightly for 10 minutes. This is important because it it does not reach 238 F (114C) the fudge may not set.
Remove the pan from the heat and stir in chopped-up chocolate and last 25ml of Baileys. Keep stirring until the chocolate has melted and you have a smooth consistency.
Transfer to the tin and chill in the fridge for at least two hours, or until it has set completely.
Remove from the fridge, cut into pieces and enjoy!