Leprechaun Fudge

Irish Cream Pistachio Fudge

A festive Irish Cream Pistachio Fudge recipe, perfect for the Christmas holidays. Holiday Fudge Recipe:

Course Candy, Dessert
Cuisine American
Keyword Baileys fudge, Christmas Fudge, St Patricks day fudge
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 49
Calories 116.07 kcal
Author Robin Gagnon


  • 1 ½ cups white sugar
  • 1 jar marshmallow crème 7 oz
  • 2/3 cup Irish cream liqueur
  • 1/4 cup butter
  • 3 cups white chocolate chips
  • 1/2 teaspoon clear vanilla flavoring optional
  • Green food coloring – about 8 drops
  • 1 cup lightly salted shelled pistachios


  1. Prepare an 8-inch baking dish by lightly buttering and then lining with parchment paper or foil, then lightly butter the lined pan. Set aside.
  2. In a 4-quart saucepan over medium heat, combine the sugar, marshmallow crème, liqueur, and butter. For best results, add a candy thermometer. Stirring constantly, bring the mixture to a boil.
  3. Continue to cook, stirring vigorously to keep the mixture from browning, until the thermometer reads 210 degrees. If you do not have a candy thermometer, once the mixture comes to a boil, cook and stir for 5 minutes.
  4. Remove from heat. Add the white chocolate and stir until it is melted (mixture will be thick.) Add the vanilla, food coloring, and pistachios and stir well.
  5. Spoon mixture into prepared pan and allow fudge to cool completely.
  6. Lift the fudge out of the pan using the liner. Remove paper or foil and cut into 1-inch pieces. (6 cuts each way across will result in 49 pieces, just slightly over an inch square)

Nutrition Facts
Irish Cream Pistachio Fudge
Amount Per Serving (1 piece)
Calories 116.07 Calories from Fat 54
% Daily Value*
Fat 6.03g9%
Saturated Fat 3.13g20%
Cholesterol 4.81mg2%
Sodium 18.28mg1%
Potassium 57.25mg2%
Carbohydrates 14.16g5%
Fiber 0.28g1%
Sugar 13.46g15%
Protein 1.26g3%
Vitamin A 42.67IU1%
Vitamin C 0.2mg0%
Calcium 24.84mg2%
Iron 0.12mg1%
* Percent Daily Values are based on a 2000 calorie diet.