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.

Baileys Irish Cream and Pistachio Fudge
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!!

Baileys Irish Cream and Pistachio Fudge

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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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54 comments

  1. 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. They sure look fantastic…

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

  4. Man, this looks delish!

  5. 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.

  6. 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 :-)

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

  8. 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!

  9. 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.

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

  11. 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

  12. 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.

  13. 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

  14. 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 ;)

  15. 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

  16. 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!!

  17. 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!!

  18. 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 :-)

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

  20. 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!

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

  22. 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.

  23. 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!

  24. 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.

  25. 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 :-)

  26. 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?

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

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

  29. 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.

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

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

  32. 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

  33. 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

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

  35. Could I use white almond bark rather than the chips?

  36. 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?

  37. 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.

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

  39. Your mentioned the amount of choc. chips was perfect but there are none in the recipe.

  40. 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

  41. Hi! How far advance can you make this?
    Should it be refrigerated?
    Thanks, love your recipes.
    Saludos desde Costa Rica

  42. 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!

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