Fudge Recipe with Bailey’s Irish Cream

Fudge Recipe made with Bailey’s Irish Cream Liqueur. Quick, Simple & vegetarian fudge recipe for all. Made for St. Patrick’s Day but enjoyed year round.

Hurray! It is St. Patrick ’s Day!

The best green food has to be the dessert food, especially the one with Bailey’s Irish Cream.

It is perfect for a quick fudge recipe and it is also a perfect fudge recipe for vegetarians.  This fudge has no egg in it and it tastes heavenly!

This is a very quick fudge recipe and can be prepared in 10 minutes with about 2 hours of refrigeration time.

I found this wonderful natural green colorant on Amazon.  If it is too expensive for you, try this recipe for making natural green colorant using Spinach.

In this fudge recipe, I added almonds instead of the traditional pistachios.  There is such a thing as too much green in one recipe.  Being a little on the lazy side, I like to buy almonds that have already been peeled and cut which I get from Spanish or Indian Grocery stores.

Tips for making it

• To make this fudge green, it is important to have all white-ish ingredients so that they can be stained.  That is why I use white chocolate chips as the base of this fudge recipe.

• Instead of adding sugar, I like to use sweetened condensed milk which offsets the Bailey’s Irish cream perfectly.

• If you are the type who doesn’t like the alcohol in this fudge, then use a non-alcoholic version of Bailey’s Irish Cream. It works just as great.

• I made a small mistake when I made this fudge.  I forgot to line the mini muffin tray with muffin paper. Okay, it was a HUGE mistake.  When the fudge was ready, I had a hard time taking it out of the tray.  Eventually, I was forced to scrap them off and mold them into circular shape by hand.
• To avoid my mistake, line the muffin pan with muffin paper. Or, add the fudge mixture into an oiled 9×9 pan and then cut it into squares.

One big fun thing about making this fudge recipe? I get to lick the pan in the end.

I also have a green antioxidant smoothie and an easy 5 ingredient avocado smoothie.

So, what are some of YOUR favorite St. Patrick’s Day traditions?

Fudge Recipe with Bailey’s Irish Cream

Rini

A simple homemade fudge recipe using Bailey’s

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Refrigerate for 2 hours hrs 10 minutes mins

Total Time 15 minutes mins

Course Dessert

Cuisine Irish

Servings 4 people

Calories 204 kcal

Ingredients

  

• 36oz white chocolate chips
• 50ml Bailey’s Irish Cream Liqueur
• ¼ cup Condensed Sweetened Milk
• ¼ cup almonds peeled and chopped
• 2 drops natural food coloring

Instructions

 

• Line the mini muffin pan with muffin paper and set aside
  
• In a small saucepan, add the Chocolate chips, Bailey’s Irish Cream and Condensed Sweetened Milk
• Heat on very low heat while stirring constantly
• Be sure to scrap the sides of the pan while you are stirring.
• All the ingredients should melt completely into a saucy consistency.
• Add the natural food colorant and the almonds.
• Stir well and then empty into your muffin tray or baking pan.
• For muffin tray fudge, fill halfway only.
• Refrigerate for 2 hours or until the fudge has solidified completely.
• Cut the fudge into squares if it is in a baking tray.
• If the fudge is in a muffin tray, then remove from tray and serve

Notes

If you are using a 9×9 baking pan, then oil it lightly.

Keyword Bailey’s Irish Cream Recipe