Cherry Pistachio Irish Cream Fudge

Adapted just slightly from The Two Bite Club

A simple, but oh-so-decadent white chocolate fudge with Irish cream, chunks of chewy dried cherries and crunchy roasted pistachios tucked within.

Fudge is one of those things my dad used to make for us in the wintertime when we were little. He made a simple chocolate fudge, but he did it the old-fashioned way, on the stove top, with a candy thermometer, and my sisters and I were always anxious for the first taste of my dad’s fudge. We begged him to make it quite often … and occasionally, he would grant his little girls their chocolate fudge wishes.

I’m all grown up now, with children of my own, but I don’t have a candy thermometer and I have to confess, I’ve never made fudge for my kids–or anyone else for that matter. But I have a special event coming up soon where I’ll need to bring some special holiday deliciousness. For some reason, this year, I wanted to make fudge for the occasion. Given that I have no candy thermometer,  I decided to go the simple route and I discovered a most miraculous thing! It doesn’t have to take a lot of work to make great fudge. This creamy white chocolate Irish Cream fudge might be made in the microwave, but it’s just divine. They don’t have to know how simple it is to make … 😉

Cherry Pistachio Irish Cream Fudge

• Prep Time: 15 minutes
• Total Time: 2 hours 15 minutes
• Yield: About 40 - 50 pieces of fudge 1x

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Ingredients

Scale 1x2x3x

For the basic fudge:

• 1 14-oz. can fat free sweetened condensed milk
• 36 oz. white chocolate chunks or chips
• 1/2 cup irish cream liqueur (such as Bailey’s)
• 1 teaspoon vanilla
• A pinch of salt

Mix-ins:

• 1/2 cup roasted, salted pistachios
• 1/2 cup chopped dried cherries

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Instructions

1. Line a 9x9x2 inch (or slightly larger) square pan with waxed paper and spray the wax paper with cooking spray.
2. Put all the fudge ingredients in a microwave-safe, medium-large mixing bowl and stir to mix. Microwave on high for 1 minute, then take out and stir. Microwave another 30 seconds and stir again. Repeat the 30-second heat & stir routine until the mixture is all smooth and creamy and about the consistency of a very thick cake batter.
3. Stir in the pistachios and cherries until well mixed.
4. Pour the fudge mixture into the prepared pan and smooth out with a spatula. Let chill in the fridge for at least 2 hours until the fudge is set.

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Notes

Making this fudge in a 9x9x2 inch pan makes for some very thick, tall fudge. If you want thinner (more square) pieces, put it in a larger pan.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at  Munching Monday, Mostly Homemade Monday, Treasure Box Tuesday, Simple Supper Tuesday and Hearth & Soul Bloghop.