St. Patricks Day came and went here in Savannah, and, along with it, the Irish Cream Fudge I created just for the occasion. Like any good tailgate, everyone who watches the parade with my family brings a plate of food to snack on while drinking their green beer. Occasionally my family doesn’t exactly love the food I bring because it tends to stray outside the realm of a normal potluck dish. In fact I have heard the words “Don’t make something weird”, so for this year’s celebration I wanted to stick with a traditional southern dish.
Fudge was a southern treat my family grew up making for every special occasion, but normally it would be flavored with chocolate or peanut butter. If you have never had fudge, it is a creamy candy that is cooked to the soft stage of candy making and flavored with butter and something else. Fudge truly tastes like a southern dish — extremely sweet and sinful. I have never tasted another flavor of fudge besides chocolate or peanut butter (or seen anyone I know make a different flavor), so in making this Irish Cream Fudge for St. Patricks day I was not confident on how it would turn out. But to say the least, I did not hear the word “weird”.
The finished result was true to the southern originals: super rich. For this recipe I cut back the sugar to compensate for the sweetness of the Irish Cream. When cooking the candy the alcohol of the Irish Cream cooks off, so instead of finishing the batch with vanilla I replaced it with more Irish Cream so there was a bite of alcohol. The addition of a bitter chocolate and salty pistachios would help balance the decadent candy while adding texture to the buttery mouthfeel. The small tray goes a very long way because most people can only eat one small piece at a time.
Irish Cream Fudge
- 4 Tablespoons of Unsalted Butter
- 1 Cup of Sugar
- 1/2 Cup of Heavy Cream
- 1 Small Container of Marshmallow Fluff, 7 ounces
- 1 1/4 Cup Of White Chocolate Chips
- 5 Tablespoons of Irish Cream
- A Dash of Salt
- 1 Bag of Dark Chocolate Chips
- 1 Tablespoons of Coconut Oil
- 1 Cup of Shelled Pistachios, roughly chopped
- Prepare an 8×8 baking dish by lining it in parchment paper and buttering the paper. Set aside.
- In a double boiler, combine the dark chocolate and coconut oil. Heat, stirring constantly, until temperature reaches 120 degrees Fahrenheit. Remove from heat and continue stirring until the temperature drops to 82 degrees.
- Pour into the bottom of your 8×8 dish, and set aside.
- In a small saucepan, heat butter, sugar, salt, 4 tablespoons of Irish Cream, and heavy cream over medium heat.
- Once at a boil, stir sugar to combine. Continue to cook until temperature reaches 235 degrees Fahrenheit (soft ball stage).
- Remove from heat and quickly stir in your marshmallow cream, white chocolate, and remaining 1 tablespoons of Irish cream, making sure it all completely combines.
- Pour into your baking dish and spread to even it out. Immediately sprinkle with pistachios and press in.
- Let set in the fridge for an hour, or on the counter for one to two hours.
- Remove firm fudge from the dish and cut into 1 inch squares.