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Irish Cream Pistachio Fudge

Posted by Tammy Chapman on

I admit this post has nothing to do with honey.  This post is a wonderful fudge that I used to make with Baileys Irish Creme alcohol.  We don't do alcohol anymore, so I use Baileys Coffee Creamer (non-alcoholic) in this now.  Still so good, and a little more sweet!  Very easy to make, and our favorite with St. Patty's Day coming up.  Did I mention super easy to make?  If it wasn't, well, I wouldn't be doing it!  Here is the recipe.  You can add a little green food coloring if you like (I tried this once...YUK) but I think the pistachios add all the bits of green you need for a wonderful holiday treat.  Also good at Christmas with dried cherries or cranberries for a red/green theme! Enjoy!

Prepare an 8x8 pan lined with parchment paper both ways and spray with non-stick cooking spray.  Set aside.

  • 3 1/2 cups (22 ounce bag) of Ghirardelli White Chocolate Chips (they are the creamiest I think)
  • 14 ounce can sweetened condensed milk
  • 1/4 cup Irish Cream coffee creamer (Or you can use real Baileys)
  • 1 cup roughly chopped shelled pistachios (I buy them already shelled and I like the salted ones best in this)

Melt chocolate chips in saucepan over med/low heat until melting.  Add sweetened condensed milk (dairy free here so I use coconut sweetened condensed milk).  Stir until creamy then add Irish Cream Coffee Creamer.  This starts to get sticky, but keep stirring until well mixed.  Add in pistachios and stir to incorporate.  Pour into prepared 8x8 pan and let cool then place in fridge for 3-4 hours.  Pull fudge up by parchment paper handles and cut in bite sized pieces.  Makes about 25 depending on your cut.  These are very rich and a small bite goes a long way.  Keep covered and refridgerated.

Sometimes you just need fudge!

Stay Safe, Stay Healthy, Stay Sane, Stay Happy!

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