Bready or Not: Bailey's, White Chocolate, and Pistachio Fudge
Fudge is one of those evil, decadent things that tastes amazing but is in no way good for you. So heck, if you're going to go all-out, go all out. Let's booze up the fudge.
My husband keeps Bailey's around to add to coffee sometimes, and I confess, before making this fudge I had never tried it before. I have to say, it's an experience worth repeating. The fudge is silky smooth and the Bailey's adds an incredible richness atop the mellow white chocolate. Actually, I bet non-alcoholic coffee creamer would work here, too. The pistachios add a burst of color and texture, though I think you could substitute other nuts or even something like dried cranberries.
One of the things I liked best about this fudge is its staying power. It makes a 9x9 pan's worth, but that means a lot of fudge squares. A LOT. But if you have these sitting out at a party, as I did, they stayed solid and didn't get sticky even after several hours at room temperature. Kept sealed in the fridge after that, they were perfectly fine for a week and a half, and would likely keep even longer.
If you can resist the, of course. Temptation, thy name is fudge.
Bailey's, White Chocolate, and Pistachio Fudge
The Two Bite Club
Ingredients
1-14oz can sweetened condensed milk
1/2 cup Bailey's Irish Cream
36 ounces white chocolate chips/candy melts
1/2 cup raw pistachios, chopped
Instructions
1) Line a 9x9 baking dish with nonstick foil. Or, if you don't have nonstick foil, lightly grease the pan.
2) In a saucepan over low heat, combine the chocolate, condensed milk and Bailey's. Stir constantly until the chocolate is completely melted. Remove from the heat and stir in the pistachios.
3) Pour into the pan and let cool until set. Once set, peel off the foil and cut into one inch squares.
OM NOM NOM.
My husband keeps Bailey's around to add to coffee sometimes, and I confess, before making this fudge I had never tried it before. I have to say, it's an experience worth repeating. The fudge is silky smooth and the Bailey's adds an incredible richness atop the mellow white chocolate. Actually, I bet non-alcoholic coffee creamer would work here, too. The pistachios add a burst of color and texture, though I think you could substitute other nuts or even something like dried cranberries.
One of the things I liked best about this fudge is its staying power. It makes a 9x9 pan's worth, but that means a lot of fudge squares. A LOT. But if you have these sitting out at a party, as I did, they stayed solid and didn't get sticky even after several hours at room temperature. Kept sealed in the fridge after that, they were perfectly fine for a week and a half, and would likely keep even longer.
If you can resist the, of course. Temptation, thy name is fudge.
Bailey's, White Chocolate, and Pistachio Fudge
The Two Bite Club
Ingredients
1-14oz can sweetened condensed milk
1/2 cup Bailey's Irish Cream
36 ounces white chocolate chips/candy melts
1/2 cup raw pistachios, chopped
Instructions
1) Line a 9x9 baking dish with nonstick foil. Or, if you don't have nonstick foil, lightly grease the pan.
2) In a saucepan over low heat, combine the chocolate, condensed milk and Bailey's. Stir constantly until the chocolate is completely melted. Remove from the heat and stir in the pistachios.
3) Pour into the pan and let cool until set. Once set, peel off the foil and cut into one inch squares.
OM NOM NOM.