A festive Irish Cream Pistachio Fudge recipe, perfect for the Christmas holidays. Holiday Fudge Recipe:
Course Candy, Dessert
Keyword Baileys fudge, Christmas Fudge, St Patricks day fudge
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Author Robin Gagnon
1 ½cupswhite sugar
1jar marshmallow crème7 oz
2/3cupIrish cream liqueur
3cupswhite chocolate chips
1/2teaspoonclear vanilla flavoringoptional
Green food coloring – about 8 drops
1cuplightly salted shelled pistachios
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.
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.
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.
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.
Spoon mixture into prepared pan and allow fudge to cool completely.
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)