Celebrate St. Patty’s day with this tasty Irish Cream flavored treat!
This oh-so-yummy recipe was adapted from a family friend, typically I use it for a holiday treat to hand out around Christmas, but it is also a perfect fit for St. Patrick’s Day! To give it a little green I added chopped pistachios as a topping. This a great way to indulge a little and celebrate this fun March holiday without going too overboard! Try making this recipe this weekend and then share it with friends, family and coworkers this Tuesday. As an added bonus this recipe is good for folks who are gluten-free!
- 14 oz. of marshmallow fluff, I used Suzanne’s Ricemellow Cream, which is gluten-free, vegan and non-dairy!
- ⅔ cup Baily’s
- 2 tsp. vanilla extract
- 2 12 oz. packages milk chocolate chips
- 1 12 oz. package semi-sweet chocolate chips
- ½ lb. butter or your favorite butter substitute
- 4 ½ cups sugar, we love to use Wholesome Sweetners Organic Sugar.
- 1 12 oz. can evaporated milk
- 2 cups nuts are optional
For this batch I used ⅔ cup of pistachios for topping. The pistachios were coarsely chopped in a food processor for the topping. This gives the fudge a little green for the holiday, and additionally the salt of the nuts nicely balances the sweet fudge. I also used ⅔ cup of Original Flavor Boulder Granola to top the other half of the fudge.
Put the first five ingredients listed above in a large mixing bowl.
Line a 10-inch by 15-inch pan with foil and grease foil with butter or your favorite butter substitute.
Put the butter, sugar and evaporate milk in a large saucepan and bring to a boil over medium heat stirring continuously until you have a full boil. Once boil is reached, continue to stir at full boil for an additional 10 minutes.
Pour liquid from pan over chocolate chip mixture and mix well with a spoon (do not use a mixer).
Pour into the foil-lined pan and chill in the refrigerator until fudge is set.