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!
Every food blogger in the blogosphere has a St. Patrick ’s Day themed food item posted on their respective blogs.
Yours truly is no exception! I am getting into the St. Patrick’s Day spirit with a green, alcoholic dessert!!
The best city to be in on St. Patrick’s Day, outside of Ireland, is NYC!
The streets are filled with a sea of green and the people are adorned with the same color. The festivities start at midnight and end, well, on the next business day.
Every bar and restaurant in town throws green food coloring into their food or drinks. I have seen green chicken wings, green wine, green beer, green chocolate desserts, and even green bagels!
The table clothes are green and so are the utensils!
Oh, and “Oh Danny Boy…” is blaring from every speaker.
It is a very vibrant day in the city on this day and illuminated by the very colorful St. Patrick’s Day parade!
Every year, I make a green themed dish and wear some kind of green. Even though don’t have a single strand of Irish DNA in me, I find myself easily swept up in the delightful Irish spirit.
One underlying ingredient in most of the Irish food and drink is Bailey’s Irish Cream!!
Personally, I like the versatility offered by this liqueur. It is light on the alcohol side, low in fat and has the perfect density.
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.
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.
Time to state the obvious: To make this fudge recipe 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.
One big fun thing about making this fudge recipe? I get to lick the pan in the end.
If you are the type who doesn’t like the alcohol in this fudge recipe, 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 recipe. 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.
So, what are some of YOUR favorite St. Patrick’s Day traditions?
A Fun Fudge Recipe using Bailey’s Irish Cream
Fudge Recipe with Bailey’s Irish Cream
- 36oz white chocolate chips
- 50ml Bailey’s Irish Cream Liqueur
- 1/4 cup Condensed Sweetened Milk
- 1/4 cup almonds peeled and chopped
- 2 drops natural food coloring
- 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