White Chocolate and Baileys Festive Fudge Recipe
Here’s an easy no-bake white chocolate fudge recipe that is rich and creamy but not overwhelmingly sweet. With green pistachios, dried red cranberries (Craisins) and a few drops of Baileys liqueur, it adds a festive touch to any table. Almost nougat, but not quite. The alcohol component is extremely subtle and does more to impart creamy texture than flavour – so it’s safely enjoyed by even the most delicate palates.
White Chocolate and Baileys Festive Fudge
500 g. white chocolate (callets or in pieces)
200 g. sweetened condensed milk
50 g. Baileys liquor
60 g. unsalted pistachios, shelled
40 g. dried cranberries (Craisins)
- Put pistachio and cranberries into Thermomix and chop 2 second/speed 5. (Do not overprocess — aim for large chunks, not crumbs. )
- Use the TMX rice basket as a sieve: place the basket on a plate or bowl and tip the nuts and cranberries into the basket to sift larger chunks from the crumbs. Reserve both the large chunks and fine crumbs to one side. (No need to wash Thermomix for the next step, just swipe with a dry cloth to remove any remaining nut crumbs.)
- Heat white chocolate and condensed milk for 6 minutes/50°/speed 2 to melt. Use a spatula to clear contents down from sides of bowl.
- Add Baileys, nuts and cranberries. Mix 10 seconds/REVERSE/speed 2. Pour into a prepared bread tin or deep cookie tin — greased or lined with parchment. (Let the size of your pan determine the thickness of your fudge pieces.) Dust top with reserved nut dust (crumbs) and a sprinkling of dried cranberries. Chill until set and cut into chunks. Should keep two weeks or more, if well hidden in your fridge ;-)