A favorite of leprechauns, this fudge is flavored with Irish Cream Liqueur and white chocolate, and is full of crunchy pistachios. If you leave a plate of it out, those mischievous leprechauns will be so grateful they won’t play any tricks on you this St. Patrick’s Day. Make sure to save a few pieces for yourself, though!
Making Leprechaun Fudge
As you can see making this Irish Cream & Pistachio Leprechaun Fudge is actually pretty easy (especially as far as candy recipes go).
- 1 ½ cups white sugar
- 1 jar marshmallow crème (7 oz)
- ⅔ cup Irish cream liqueur
- ¼ cup butter
- 3 cups white chocolate chips
- ½ teaspoon clear vanilla flavoring (optional)
- Green food coloring – about 8 drops
- 1 cup lightly salted shelled pistachios
- Prepare an 8-inch baking dish by lightly buttering and then lining with parchment paper or foil, then lightly butter the lined pan. Set aside.
- In a 4-quart saucepan over medium heat, combine the sugar, marshmallow crème, liqueur, and butter. For best results, add a candy thermometer. Stirring constantly, bring the mixture to a boil.
- Continue to cook, stirring vigorously to keep the mixture from browning, until the thermometer reads 210 degrees. If you do not have a candy thermometer, once the mixture comes to a boil, cook and stir for 5 minutes.
- Remove from heat. Add the white chocolate and stir until it is melted (mixture will be thick.) Add the vanilla, food coloring, and pistachios and stir well.
- Spoon mixture into prepared pan and allow fudge to cool completely.
- Lift the fudge out of the pan using the liner. Remove paper or foil and cut into 1-inch pieces.
If you would like more St. Patrick’s Day recipes, I have plenty. The Bailey’s Pound Cake is a special favorite of mine, and the Leprechaun Balls is a cheeky little recipe, that has been popular each year.