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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.

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!!

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.

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Baileys 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 and lightly grease it.

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 pour evenly onto prepared pan. Let cool until set. Remove fudge from pan and peal off the foil paper. Cut fudge into small squares.

Store fudge in a airtight glass container.

Nutrition facts calculated based on the recipe giving 40 pieces. 1 piece = 1 serving

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48 Responses to “Baileys Irish Cream and Pistachio Fudge”

  1. #
    1
    rosanna — December 24, 2010 @ 9:31 am

    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.

  2. #
    2
    René Reiche — December 24, 2010 @ 11:20 pm

    They sure look fantastic…

  3. #
    3
    marla — December 24, 2010 @ 11:53 pm

    This white fudge looks amazing. My first visit to your blog & I will be back for sure! Happy Holidays.

  4. #
    4
    Tanvi@Sinfully Spicy — December 25, 2010 @ 8:34 pm

    This white fudge looks so gorgeous with green pistachios peeking out !The recipe could not have been simpler!Happy Holidays!

  5. #
    5
    Kathleen — December 26, 2010 @ 5:58 am

    Man, this looks delish!

  6. #
    6
    Patti — December 29, 2010 @ 3:36 pm

    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.

  7. #
    7
    sheila @ Elements — December 29, 2010 @ 7:24 pm

    Oh wow!! Looks divine!!!

  8. #
    8
    eatgood4life.blogspot.com — December 30, 2010 @ 12:49 am

    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 :-)

  9. #
    9
    Medifast Coupon — December 30, 2010 @ 7:12 pm

    Fudge is always a crowd pleaser, but this new take is simply delicious! Spectacular!

  10. #
    10
    Joanne — December 31, 2010 @ 2:42 am

    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!

  11. #
    11
    Hamannde — January 16, 2011 @ 3:10 pm

    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.

  12. #
    12
    ricacyrus — February 24, 2011 @ 2:55 am

    Those cute and pretty cubes looked so delicious. I am definitely trying this one out!
    dining table

  13. #
    13
    ButterYum — December 7, 2011 @ 5:46 pm

    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

  14. #
    14
    donna — December 12, 2011 @ 1:04 am

    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.

  15. #
    15
    eatgood4life.blogspot.com — December 12, 2011 @ 2:34 am

    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

  16. #
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    Ohh my fair lady — December 14, 2011 @ 7:19 pm

    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 ;)

  17. #
    17
    eatgood4life.blogspot.com — December 14, 2011 @ 11:12 pm

    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

  18. #
    18
    SheilaEileen — December 16, 2011 @ 9:10 pm

    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!!

  19. #
    19
    SheilaEileen — December 16, 2011 @ 9:11 pm

    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!!

  20. #
    20
    eatgood4life.blogspot.com — December 16, 2011 @ 11:28 pm

    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 :-)

  21. #
    21
    Morningdew — December 28, 2011 @ 12:57 pm

    These look really good but is it possible to make them without the alcohol? If so, what can i use to replace it?

  22. #
    22
    eatgood4life.blogspot.com — December 28, 2011 @ 3:10 pm

    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!

  23. #
    23
    Geradine — August 14, 2012 @ 2:23 pm

    Uhh, this looks so lovely and better than the fudges you get in the supermarket! Beautiful combo of innocent cream-white and pistachio green

  24. #
    24
    Kate — December 11, 2012 @ 5:54 pm

    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.

  25. #
    25
    eatgood4life.blogspot.com — December 11, 2012 @ 6:16 pm

    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!

  26. #
    26
    Stephanie Morris — December 12, 2012 @ 2:16 am

    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.

  27. #
    27
    eatgood4life.blogspot.com — December 12, 2012 @ 11:58 am

    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 :-)

  28. #
    28
    Autumnintexas — December 14, 2012 @ 9:31 pm

    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?

  29. #
    29
    eatgood4life.blogspot.com — December 14, 2012 @ 11:06 pm

    I think that would be great!! because this fudge I plenty sweet ;-)
    Thanks for visiting my blog!!

  30. #
    30
    GreenGirl — December 19, 2012 @ 6:59 am

    You say to use white chocolate chips but I could only find white ir vanilla chips. Neither say chocolate, not even the Ghiradelii brand

  31. #
    31
    eatgood4life.blogspot.com — December 19, 2012 @ 1:03 pm

    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.

    • GreenGirl — December 21st, 2012 @ 4:08 am

      Thank you!

  32. #
    32
    Sherry — October 9, 2013 @ 8:56 pm

    You can use evaporated milk. Same process as condensed milk but without the sugar.

    • Miryam@eatgood4life — November 16th, 2013 @ 9:43 am

      Thanks for the suggestion. I might try next time to decrease the amt of sugar :-) Thanks for visiting my blog.

  33. #
    33
    Christine — October 25, 2013 @ 8:31 pm

    I think this might be good with dark chocolate as well, maybe add some dried cranberries to it….

  34. #
    34
    Leonie Cavill — November 24, 2013 @ 9:10 pm

    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

    • Miryam@eatgood4life — November 24th, 2013 @ 9:41 pm

      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.

  35. #
    35
    Leonie Cavill — November 24, 2013 @ 11:57 pm

    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

    • Miryam@eatgood4life — November 25th, 2013 @ 9:09 am

      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 :-)

  36. #
    36
    Leonie Cavill — December 4, 2013 @ 2:47 am

    Just wanted to let you know it worked! I added 500g more to it and it set beautifully! very yummy but very rich! :)

    • Miryam@eatgood4life — December 4th, 2013 @ 8:59 am

      Thank goodness :-) Yes super rich, a tiny piece goes a long way!!

  37. #
    37
    Bonnie — December 16, 2013 @ 11:46 am

    Could I use white almond bark rather than the chips?

    • Miryam@eatgood4life — December 16th, 2013 @ 12:20 pm

      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.

  38. #
    38
    Angela — January 1, 2014 @ 9:27 pm

    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?

    • Miryam@eatgood4life — January 1st, 2014 @ 9:33 pm

      There is an unsweetened kind that I have never been able to find. Just use the regular kind :-)

  39. #
    39
    Jans — August 19, 2014 @ 9:29 pm

    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.

  40. #
    40
    Nancy — December 13, 2014 @ 3:11 pm

    I used a double boiler just to simplify and it worked great!

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