Baileys Irish Cream and Pistachio Fudge
This is the best Baileys Irish Cream and Pistachio Fudge I have tried or made for that matter. You need to make this fudge for sure.
Merry Christmas to all of my family, friends, followers and blog visitors. This will be my last post for 2010 since I am bound for TN is a few hours and won’t be returning until the new year. I guess a mini holiday vacation for me although I am not looking forward to the 10 hours drive that is ahead :-(
About this post now.
I have made this Baileys Irish Cream and Pistachio Fudge before but the first time around I made a mistake and didn’t add enough white chocolate chips. This time around, it looks good, it tastes even better, and I think the amount of chocolate chips was just perfect!
I know this Irish Cream or Baileys fudge is super sweet and all…but you know what? it is Christmas and indulging once in a while is perfectly OK. One piece will a long way, so go ahead and indulge :-)
These Irish Cream, or Baileys fudge also made it to my goodie Christmas bags this year so I hope you get to try it. Everyone keeps asking me for the recipe and tell me how good it is, and the best part?
No candy thermometer for this recipe!!
Enjoy!!
PrintBaileys Irish Cream and Pistachio Fudge
Miryam's original recipe
Yield: 40 pieces
Ingredients:
- 36 oz white chocolate chips, Ghirardelli brand, 3 bags
- 1 14 oz can sweetened condense milk, unsweetened is best
- 1/2 cup Irish cream liquor, more if you like
- 1/2 cup raw pistachios, chopped, more if you like
Directions:
Lined a square pan, I used an 8x8 square baking pan, with foil paper lightly greased.
In a sauce pan, at low heat, pour all of the ingredients except pistachios. Stir constantly until chocolate has almost melted.
Turn off heat and continue stirring until chocolate is completely melted. Add pistachios and combine into the mixture. Pour mixture evenly onto prepared pan. Let cool until completely until set. I normally place it in the fridge overnight.
Remove fudge from pan and peal off the aluminum foil. Cut fudge into small squares.
Store fudge in an airtight glass container.
Nutrition facts calculated based on the recipe giving 40 pieces. 1 piece = 1 serving
Hello there. My name is Miryam and I am the clinical dietitian and Physician Assistant behind Eat Good 4 Life. My wish is to inspire you to start cooking healthier so that you can live a longer and happier life. Thanks for stopping by (
Buen viaje y felices fiestas. Entiendo que te de pereza emprender un viaje de 10 horas, pero ánimo, las vacaciones te vendrán bien. Y espero que vuelvas igual de cocinera que últimamente!!!!!
Cuidate mucho y un fuerte abrazo.
They sure look fantastic…
This white fudge looks amazing. My first visit to your blog & I will be back for sure! Happy Holidays.
This white fudge looks so gorgeous with green pistachios peeking out !The recipe could not have been simpler!Happy Holidays!
Man, this looks delish!
This looks fantastic! I was telling my brother, who is a big Irish cream fan, about this and his eyes lit up. LOL I think I’m going to have to make some for him for new years.
By the way..I make my chocolate fudge this way, and sometime peanut butter too (with the condensed milk and chocolate). It’s a fool proof recipe and always comes out perfect.
It looks gorgeous but if I put too much Bailey’s in will it be too soft?
Oh wow!! Looks divine!!!
Hi Patti,
I totally agree with you that it is a full proof recipe. I am going to keep experimenting further and see what I can come up with although this is one of our favorites since we love Irish cream :-)
Fudge is always a crowd pleaser, but this new take is simply delicious! Spectacular!
It’s highly super duper possible I’m in love with this recipe. Good thing I have a bottle of Bailey’s sitting on my fridge!
I guess I’m going through your recipes pretty quickly! I had two ounces of leftover condensed milk in the fridge and scaled down this recipe. It was soooo good. It’s not even set yet but it’s half gone. I hate fudge with marshmallows or marshmallow cream stuff, and I’m bad at candy making, so this recipe was perfect. Thank you so much! I’m going to try it with Kahlua and with Chambord and whatever else I can think of.
Those cute and pretty cubes looked so delicious. I am definitely trying this one out!
dining table
This turned out delicious. I blogged about it and posted a link back to you. I hope you’ll stop by and take a look.
:)
ButterYum
http://butteryum.blogspot.com/2011/12/baileys-irish-cream-and-pistachio-fudge.html
i saw this on Butter Yum’s site. I was wondering what kind of pan you used? I make soap and i use long log molds that look like your fudge.
Donna, I sometimes use a 8.5 x 8.5 pan or 9 x 13 square pan….it depends on the quantity I am making that day.
I hope it helps
Thanks for visiting my blog
Hola myriam!!!
Me encantaría poder hacer esta receta y me gustaría poder obtener las cantidades en gramos, ya que no se el porcentaje de leche condensada.
Soy una fiel seguidora tuya!!!!
un beso desde A Coruña ;)
Ooh my fair lady,
bueno pues la leche condensada es una lata de unos 400gr y el chocolate blanco son 312 gr por bolsa y como uso tres pues a multiplicar por tres :-). El bailys pues unos 125 ml pero puedes usar mas si quieres.
Espero que esto te ayude sino mandame otro mensaje.
Gracias por visitar mi blog
Saludos desde USA
These look great! Thinking of making these to mail to my family…do you think they’ll travel alright? Just want to make sure they stay fudgy and delicious!!
These look great! Thinking of making these to mail to my family…do you think they’ll travel alright? Just want to make sure they stay fudgy and delicious!!
Sheila,
I totally think they will do perfect for sending via mai. As long as the outside temperature is fine and you package them so that they don’t move around to much you should be fine.
Thanks for visiting my blog :-)
These look really good but is it possible to make them without the alcohol? If so, what can i use to replace it?
Morningdew,
I couldn’t tell you….the only thing I can think about is replacing it with milk, soy milk or something like that. Let me know if you do and how they turn out!
Uhh, this looks so lovely and better than the fudges you get in the supermarket! Beautiful combo of innocent cream-white and pistachio green
When you say “condensed milk” do you mean sweetened condensed milk or evaporated milk? I would think that with the white chips it wouldn’t need the sweetened milk, but I could be wrong. Recipe looks amazing.
Kate,
is the sweetened kind however if you have an unsweetened version go for it because the recipe does not need the extra sugar from the sweetened condense milk. I just haven’t found one.
I don’t know if the recipe would work with evaporated milk, that would also be better because that would mean less sugar :-) but I am not sure about it!!
Thanks for visiting my blog!
I saw this on Pinterest, it looks delicious! Just a thought…if you like things slightly less sweet, do you think you could substitute a little cream cheese for some ounces of either the chips or evaporated milk and keep the same smooth texture? I think I may try this.
That is a good question. I have no idea, but I think if you don’t sub too much of it I think it should be ok. Let me know if you do because making this recipe less sweet would be great!! Thanks for visiting my blog :-)
What if you we’re to use lightly satlted roasted pistashios to balance out some of the sweetness and give it a bit of crunch to balance the softness of the fudge?
I think that would be great!! because this fudge I plenty sweet ;-)
Thanks for visiting my blog!!
You say to use white chocolate chips but I could only find white ir vanilla chips. Neither say chocolate, not even the Ghiradelii brand
Green Girl,
those would be it :-) The Ghirardelli ones!!
I actually just made another batch of these ones. Really sweet but lovely.
Thanks for visiting my blog.
Thank you!
You can use evaporated milk. Same process as condensed milk but without the sugar.
Thanks for the suggestion. I might try next time to decrease the amt of sugar :-) Thanks for visiting my blog.
I think this might be good with dark chocolate as well, maybe add some dried cranberries to it….
This was such a disappointment. The taste is amazing however it didnt set right. It’s been in the fridge over night and still very runny and gooey.
No idea what I’m going to do with it. – had a thought I could try and roll it in balls and coat with coconut – but just tried rolling in balls and way to sticky and gooey for that too.
Any ideas why I had no success?
Any any ideas as to what I can do with it?
Many thanks
Leonie
What type of chocolate did you use? I am so sorry this did not turn out for you :-( Maybe you can add it to some no bake bars? if you add it to the food processor together w/ the other ingredients it may blend well the only problem is that you probably have a large amount of this. I am sure you can freeze some and use as you go for other goodies. Shoot I am really sorry it did not work.
Hi – Nooo please don’t apologise. I’m in Australia and used reputable cooking chocolate. However as we dont’ work in ounces I had to Google to see how many grams is equivalent to 36 oz of chocolate. I learnt that it is approx 1000grams! This is a lot and I thought that can’t be right!! So I used 500g which is still a lot I thought – I haven’t made any recipe with more than 500g in it.
Perhaps this was the problem? I wonder if I melt it all again and add another 500g of chocolate to it?? what do you think??
Cheers
Yes, I think that may be the issue. I thought at first maybe it could have been the quality of the chocolate but if you used less the mixture will not settle. I will try that and see how that works. I am crossing my fingers it does :-)
Just wanted to let you know it worked! I added 500g more to it and it set beautifully! very yummy but very rich! :)
Thank goodness :-) Yes super rich, a tiny piece goes a long way!!
Could I use white almond bark rather than the chips?
I don’t know, I don’t know what that is. I know you can use white chocolate as well. Sorry I couldn’t be of more help.
I am going to try this but it says sweetened condensed milk but then says unsweetened is best. I have never heard of that. How can it be sweetened condensed but be unsweetened?
There is an unsweetened kind that I have never been able to find. Just use the regular kind :-)
Hi there, just wondering for the weight of condensed milk -1 14 oz, it seems i cant figure it out in grams. I did it through online conversion. They just dissapeared when i tried to find out the answer. May i know how much in grams for that? I’m in oz and we use grams in weight.
Thank you.
Cheers, Jans.
It is exactly 396 grams :-)
I used a double boiler just to simplify and it worked great!
Your mentioned the amount of choc. chips was perfect but there are none in the recipe.
Made this recipe a few days ago and it turned out wonderful and sooooo delicious. I will definitely make for holidays again next year 12/15
Hi! How far advance can you make this?
Should it be refrigerated?
Thanks, love your recipes.
Saludos desde Costa Rica
You can make this 1 week ahead of time. As long as is not hot that the chocolate would melt you should be just fine :-)
Have made these twice for different parties and everyone LOVES them! The second time I didn’t have any baileys so I used kahlua instead and it came out soooo good! Thanks for the recipe!
That is awesome. Thanks for letting me know :-)
This recipe is fantastic I made it exactly what was posted and I couldn’t be happier. I’ve had lots of failed candy recipes but this is the best!
That is awesome. I am glad it worked. I have to make it soon!
Looks so good! Love pistachios!
Does the alcohol cook out? I want to make this for friends but many do not have alcohol for religious reasons.
Yes the alcahol content burns off.
I think you need to bring it to a boil for the alcohol to cook out.
No it won’t cook out!
Tried this with evaporated milk. Very runny. Added another bag of chips, better but still gooey. Will try adding suger to try to get to a stiffer consistency. Then if that does’t work, i will give up. Sadly. Will use condensed milk next time for sure.
You MUST USE “SWEETENED CONDENSED MILK”!
BI difference in evaporated milk as to sweetened condensed milk. I’ve been baking and making candy for yoars. So, never deviate from the ingredients unless you know it will work!
I am based in the UK, one standard size of sweetened condensed milk is 397g. Recipe states 1 14oz. 14ozis 396g approx. How many g is in one can where you are please
once can is the standard size so you can use that. Exactly one can! Sorry for the delay response. I hope you like the recipe!
Thank you. Shall try the recipe.