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

PrintPrint

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 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


Warning: Use of undefined constant rand - assumed 'rand' (this will throw an Error in a future version of PHP) in /var/www/clients/client0/web33/web/wp-content/themes/eatgood4life/single.php on line 44

Related Posts

48 comments

  1. I made brownies with avocados last week, a similar recipe to yours. And I must say – be patient! Let the cake cool completely before you take a bite. While it was warm there was a familiar avocado flavor that only exists when the avocados are warm… but other than that when it was cold it was great. But I think you might get the same healthiness from using coconut oil maybe? Cherries would probably add great flavor!

  2. That looks DIVINE. Actually looks better than a regular chocolate cake.

  3. This sounds terrific! What is the volume of avocado needed? Would 3/4 cup of avocado be enough? Has anyone tried this with a fruit puree instead of avocado? Thanks!

  4. This looks awesome! I can vouch for a chocolate avocado cake myself! I too like it best cold.

  5. That is an awesome cake.
    Haven’t tried bake anything with avo, it always ended up eaten before I could even think of “what to do’ with avo ;P
    Might have try to harder to refrain from eating and bake this delicious looking cake :D

  6. Could i make this eggless? You think that apple puree could work as a substitute?

  7. Great idea to use avocados in this chocolate cake. I have only ever made a cake with avocados once before and it did not turn out that delicious so I definitely need to try out your recipe.. thanks for sharing it!

  8. That looks so good!!! I have 2 ripe avocados sitting on my counter….what are the chances?!

  9. Can i replace the almond flower in whole wheat flour?

  10. looks delicious. very creative. love that it is healthy too. bookmarking it.

  11. This cake is absolutely divine and super easy to prepare! Thank you so much for the recipe, I’ll be making this one again and again!

  12. This cake looks awesome! Wish I could reach into the screen and take a bite out!!

  13. This cake was amazing! So moist and yummy!

  14. This cake looks so good. Could i substitute regular flour or whole wheat flour for the almond flour? We are a nut free family.

  15. This is so so good! Everyone should make it. Like you mentioned, better when cold! Love your recipes, thank you so much for sharing!

  16. Hi, I have this cake in the oven now but even after 1 hour of baking it still is wet and gooey inside making me think its never going to fully cook.
    I followed the directions. Any ideas why this has happened?

    • Oh no, that is so weird. Was your batter liquid like? My batter was sort of think. I have not idea why that could have happened :-( I have made the cake a couple of times and it turned out fine!! So sorry I couldn’t be of more help.

  17. Oh no, that is so weird. Was your batter liquid like? My batter was sort of think. I have not idea why that could have happened :-( I have made the cake a couple of times and it turned out fine!! So sorry I couldn’t be of more help.

  18. I’ve made it with egg replacer and it was great:)

  19. You said avocado and almond flour and I said I go for it!
    I made it in cupcake liners, it’s delicious! (yeld about 12 and have to be full not 3/4 as the regular cupcakes; insted of buttercrea, I topped with melted white chocolate) But still I think for the next time I have to bake it and extra 5 minutes. Would love to heard how it goes if anyone have made it egg replacer and what they used.
    Thanks for hte recipe.

  20. I made this avocado chocolate cake on the weekend and it is delicious and SUPER moist! I used maple syrup as my unrefined sugar. So good, thank you for the recipe :)

    • YES! I wanted to do this, but how much maple syrup did you use? THANKS!

    • You should you use at least 1/2 cup if not more. Try the batter and see before you bake it to set the sweetness prior.

    • Great! And good idea, i will definitely taste it first…Thank You SO much! I am excited to make this for my kiddos and take with me when I go visit them this weekend :)   Take care, hope you’re having a great
      week!

  21. Great recipe- really surprised you use such great ingredients yet still put your food in a MICROWAVE.
    Thank you for recipe, great with conventionally melted chocolate!

  22. Could you substitute the almond flour for another gluten free flour like brown rice?

  23. I had a similar problem with the cake being very gooey. Is that normal? I’ve just recently started baking gluten free and with almond flour and I can’t seem to get the times right, but I am afraid of burning everything (almond flour is expensive!).

    The pictures provided look more “brownie gooey” than “cake gooey.” So what is your opinion on the final texture. Is it supposed to be dry like cake or gooey like a brownie?

  24. I made this cake a couple of weeks ago. My sister and nephew are both gluten and lactose intolerant. It was fabulous. I plan to take it with me when I go for Easter dinner.

  25. Thank you for this recipe! I made it for my mum on mothers day and I added about a cup of chopped walnuts through the mix. It was divine! 

  26. How do I get the nutritional info on the printed copy?

  27. Do you think it would still taste nice if I use coconut flour? 

Leave a Reply

Your email address will not be published. Required fields are marked *