Irish Cream Pistachio Fudge is the perfect combination of booze and white chocolate. It’s the perfect indulgence when your sweet tooth kicks in!
There’s nothing more delicious than a creamy, melt in your mouth bite of fudge. Spike it with some Irish cream and my friends, you have something really special. But let’s not stop there! How about adding in some pistachios for the best Irish cream fudge around?!
I usually make fudge around Christmas, but this pistachio fudge recipe is perfect for St. Patrick’s Day too. Or if you live at my house, whenever Mike gets a craving.
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One of the first fudge recipes I made was a Baileys Irish cream fudge with condensed milk. It only had three ingredients and was crazy easy to make.
Stirring in the Irish cream takes a few minutes before it’s fully incorporated, but that’s the hardest part of the recipe. Stirring. You can do that!
Mike has a thing for pistachios and I knew they’d pair perfectly with white chocolate Irish cream fudge.
So here we are. Getting ready to sink our teeth into a craveable square of pistachio fudge that’ll make your knees go a little weak.
While there are a variety of fudge recipes out there, this pistachio fudge uses sweetened condensed milk. I also chose to not use the pistachio pudding mix used inmost pistachio fudges recipes. It gives the fudge a green color associate with pistachio flavored treats. Instead, I let the Irish cream color the fudge.
Ingredients for Irish Cream Fudge
- White chocolate chips – you’ll need two 12-ounce bags
- Sweetened condensed milk – this lets you skip dissolving sugar into milk and make this fudge REALLY easy to prepare
- Irish cream – choose any brand you like, just make sure it’s not a flavored Irish cream (Baileys has a line of flavored creams and they are not what you want for this recipe.)
- Pistachios – you can shell them yourself or buy the pre-shelled ones at the store
To cut down on prep time, I chop up the nuts while the sweetened condensed milk melts the chocolate chips. I like to save some of the nuts to sprinkle on top of the fudge too, not just mix it in. Presentation points friends.
How to Make Pistachio Fudge
- Start by pouring the white chocolate chips into a large mixing bowl. Set the bowl aside for a minute. Then, line an 8-inch x 8-inch baking pan with foil or parchment paper. Be sure to leave some foil/paper hanging over the edge to help you lift the fudge out of the dish later.
- After that, pour the can of sweetened condensed milk into a microwave-safe bowl. Heat the milk for 1 minute in the microwave. Then pour the warm milk over the chocolate chips. Let that sit for 1 to 2 minutes to softened and melt the chocolate.
- Once the chocolate has softened, use a rubber spatula to stir the chocolate and condensed milk together until it’s completely smooth and thickened. Some times I need to heat the fudge mixture a little more to soften the chocolate. Microwave the bowl for 15 to 20 seconds and then stir again. It takes some time, but everything will come together.
- Now you’re ready to pour in the Irish cream. Stir it into the fudge base. It’s going to take a few minutes of smooshing and stirring to get the Irish cream completely incorporated. Just stick with it!
- Next, it’s time to add the nuts. Pour in about 3/4 of the chopped pistachios. You’ll use the rest to top the fudge, or you can add them all in now and skip the decoration on top. Then, mix the pistachios into the fudge.
- After the nuts are stirred in, pour the fudge into the baking dish you prepared. Then sprinkle the pistachios you set aside over the top, and gently press them into the fudge just a little bit.
- Place the fudge into the fudge to refrigerate until it’s set, about 3 to 4 hours. It’ll be firm with a little give.
- When you’re ready to serve, take the fudge out of the fridge. Use the foil/paper to lift the fudge out of the dish. Be sure to peel off the foil/paper and then place the fudge on a cutting board.
- Next, take a sharp knife and cut the fudge into 25 equal squares (or smaller pieces if you like). That’s 4 cuts in each direction to make a grid. Serve your fudge right away, or place it in an airtight container and keep it in the fridge until you’re ready to eat it. I usually place pieces of waxed paper between the layers of fudge to help keep them from sticking to each other.
Why is fudge called fudge?
Fudge is considered an American invention. The name is said to have come from an accidentally “fudged” batch of caramels – hence “fudge”.
Can I use condensed milk instead of evaporated milk in fudge?
Sweetened condensed milk and evaporated milk are two completely different products.
You can substitute evaporated milk for regular milk most times. Evaporated milk has more than half the water removed, and no sweetener added, making it thicker and creamier than regular milk.
Sweetened condensed milk can not be interchanged with evaporated milk or regular milk. It’s a thick, sweetened milk used primarily for baked goods and desserts.
I love how pretty this white chocolate pistachio fudge recipe is. The pistachios I got this time were a little more brown (which is totally fine), but sometimes they’re more purple and bright green and oh my gosh just so pretty!! One bite will have you completely hooked on this fudge.
AND if you have nut allergies, you can 100% make this recipe without the nuts and have a delicious and tasty Irish cream fudge!! We aim to please.
Loving this sweet tooth fix? Try these other fudge recipes. They’re SO good!
Irish Cream Pistachio Fudge
- Line an 8-inch × 8-inch baking dish with parchment paper or tin foil and then set aside. Be sure to let the liner hang over the sides so you can easily lift the fudge out of the pan later.
- Pour condensed milk in a microwave-safe bowl and heat for 1 minute.
- Place white chocolate chips in a large glass bowl and pour warm condensed milk over the chips. Let sit for 1 to 2 minutes. Stir mixture until chocolate is fully melted and incorporated with the milk. If needed, microwave the chocolate for 15 seconds and then stir again.
- Add Irish cream to white chocolate fudge and stir until completely incorporated. It will take a couple of minutes. Add in 3/4 of the chopped pistachios and stir to combine.
- Pour fudge your prepared pan. Sprinkle reserved pistachios over the top and gently press into the top of the fudge.
- Place fudge in your refrigerator for 3 to 4 hours until firm. Once the fudge is set remove it from the dish, peel off the foil (or parchment paper), and cut into 25 even pieces. Store in an air-tight container in the fridge.