White Chocolate & Baileys Festive Fudge Recipe

Pistachio Fudge Recipe for ThermomixHere’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.

step by step fudge recipe photos

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.

With just a small handful of ingredients this is a very rewarding festive recipe because it takes almost no time and effort but people will love you for making it. Trust me, I’ve made this recipe at least eight times for parties and gatherings and it has always been a favourite among the sweet-loving crowd.

Read this first!
However, since posting this recipes in December 2012 there have been some readers who didn’t have the desired result. If you scroll down to the comments below you’ll see what I mean. Readers Kerry, Maureen, Felicity and Susan all report “splitting” of the chocolate and condensed milk. Yes, this sounds like a terrible failure and makes me question whether the recipe should remain or not. However, I continue to make this recipe without any problem so I have to wonder out loud what it might be about the ingredients found in Australia that might make the recipe split.

Rather than delete the recipe completely, I’d rather solve the mystery! Since there are so few ingredients (we’re pretty sure the problem lies not with the Baileys… this should be easy to solve. So I’ve made it two more times, took some step-by-step photos and am inviting your feedback.

In my attempt to help readers avoid a mess, I’ve tried to create a failure with this recipe but couldn’t. I tried using different types of white chocolate, but each time the recipe worked fine. I’m posting links below to show exactly what I’m using:

I’ve made this Thermomix recipe using this type of chocolate, this type of chocolateand this type of Callebaut white chocolate block. I’ve even mixed them up and used two types at once to try and make the recipe fail.

And I always use this brand of condensed milk.

I didn’t say this was a healthy recipe, but it is an easy treat that works (for me) every time without fail. I’d love to know what type of white chocolate and condensed milk you are you using, so we can tweak this recipe and make it successful for everyone. (Maybe it’s not the ingredients… maybe the splitting has more to do with the ambient temperature? When I make this in Canada it’s always winter and never more than about 21°c in the house.)


4.7 from 6 reviews
White Chocolate & Baileys Festive Fudge
This super straightforward Thermomix recipe seems to work best when done with North American ingredients... Please read notes below the recipe!
  • 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)
  1. Put pistachio and cranberries into Thermomix and chop 2 second/speed 5. (Do not overprocess — aim for large chunks, not crumbs. )
  2. 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.)
  3. 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 to blend and melt all.
  4. 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 (best to chill for a few hours) and cut into chunks. Should keep two weeks or more, if well hidden in fridge ;-)
Your feedback tells me this recipe isn't working well for some readers in Australia... We're not sure why but it could be that the type (process or components) of condensed milk or white chocolate vary between continents. Please read additional notes above the recipe! If you have tried this recipe and and any feedback, please do comment below.

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See 55 comments from people who cook with Thermomix:

  1. Mara December 17, 2012 at 3:05 am #

    Wow Helene, it looks spectacular!

  2. Madame Thermomix December 17, 2012 at 7:52 am #

    Another fantastic recipe, Helene, and ridiculously easy, too! I’m still dieting so I won’t make it for myself, but it’s going on my list for our guests at the family Christmas get-together!!
    Here’s another Christmas treat recipe from one of my demonstrators; a gorgeous White Chocolate Rocky Road. So glad to read another of your creative Thermomix recipes, Helene!

  3. Mara December 17, 2012 at 10:49 am #

    Oh, oh… I just bought some dried cranberries… I have no will power at all!

  4. Gina December 17, 2012 at 3:18 pm #

    Bingo … now I now what I am going to take to the Book Club girls get-together on Friday night … thanks again for inspiring us Helene … I love your site!

  5. anne-jules December 20, 2012 at 3:31 am #

    ce sera ma buche de noël !!! merci

  6. ThermomixBlogger Helene December 21, 2012 at 5:50 pm #

    … mon plaisir ;-)

  7. ThermomixBlogger Helene December 21, 2012 at 5:51 pm #

    Yay Gina, sounds perfect for book club… not too sweet, so you can easily have more than one piece each ;-)

  8. Maureen August 30, 2013 at 12:32 am #

    Helene, I followed the recipe exactly, and it hasn’t worked out at all. The chocolate seemed to separate and I have a thick un-usable glug of white stuff and separate liquid. Any suggestions?

  9. ThermomixBlogger Helene August 31, 2013 at 1:42 am #

    Oh no Maureen… I am SO sorry to hear of this! I can’t think of what would cause this (different type of chocolate? something strange about the condensed milk or the Baileys??)… but here’s what I would try: letting the ingredients all cool and then attempting to re-blend them again. Perhaps heating to 50 degrees or so, if needed to soften them and get them to blend? Separately, these are all pretty stable ingredients so it shouldn’t be a problem to ‘hold’ them and try to re-blend. Really hope this helps!

  10. Susan December 2, 2013 at 2:29 am #

    Do you think it could be frozen?

  11. Susan December 4, 2013 at 12:17 am #

    I just made it and it separated too! Ergh. Sadly a loss of lovely ingredients!

  12. ThermomixBlogger Helene December 4, 2013 at 11:02 pm #

    Oh no! I am so sorry to hear of these two fails on this recipe. I have to tell you that I test each recipe at LEAST three times before even thinking of posting. I will be making this again next week for a party, so will take a closer look at it to see if I can figure out why it’s not working for you. Occasionally the difference in our climates or ingredients does play a role but I just can’t really see how this could be the case here — the ingredients are few and stable… maybe it’s the Baileys used… (I use true Baileys)? I’m very sorry for the mess and waste. I will work on it from here and let you know more after making it again!

    ps – about the freezing. It might freeze, but not too hard because of the alcohol. I never have room in my freezer so haven’t tried this yet either but will do so when I make it next.

  13. felicity December 6, 2013 at 5:16 pm #

    Mine just split too. I used melting chocolate??? I am nervous to try it again for waste of money and ingredients. Has anyone else made it and it actually worked? If it needs chocolate, not melting chocolate, can you please specify this in the recipe. Cheers.

  14. ThermomixBlogger Helene December 8, 2013 at 11:43 pm #

    Hi Felicity and Susan: I made this again last night specifically to test it for you. Worked like a charm, no problem and has been much enjoyed by my family who were not expecting fudge today ;-) (In fact, this is one of the easiest recipes to do, and so rewarding because everyone just loves it.) Felicity, I’m not sure what “melting chocolate” is… The recipe says white chocolate or callets, which is how it is sold here. We buy it in bars or as “chips” in the baking section of the grocery store. In my pantry I had both varieties last night, so I split the recipe and used half from the bar and half as chips. I mixed like this to try and make it fail, but it worked just fine. Did you use true Bailys? Could be that by using an ‘imitation Bailys’ the outcome is not as reliable? Could also be that the white chocolate in Australia is different from the white chocolate sold in North America (?)

    I took new photos and will post soon.

  15. Kerry December 14, 2013 at 11:19 pm #

    Thought I would try this as a Christmas gift for some co-workers. Epic Fail. My chocolate/condensed milk also split.

  16. Felicity December 15, 2013 at 12:48 am #

    Hi, mine split before adding Baileys so that is not the issue. It was the white chocolate and condensed milk that failed. Ta for following up anyway. Shame as it looks lovely…

  17. ThermomixBlogger Helene December 15, 2013 at 9:46 pm #

    Hi Felicity — thanks so much for your additional feedback. I’ve been struggling with the question of what to do with this recipe. I’ve made it at least EIGHT times now without problem, so I’m not in a hurry to take it off the blog completely. I’d rather figure out what’s going on… Based on the recent feedback from Australian readers I have added some notes and took additional photos while making it again for a party yesterday. I’m SO sorry it’s not working for some people… this is painful to hear, (a foodblogger’s worst nightmare?!?) but as I said, it’s a mystery that now has me in its grip and I’d love to figure this out.

  18. Lesley December 15, 2013 at 10:31 pm #

    Hi Helene, Another word from one of your Australian followers. I made this recipe today using 200g Lindt white chocolate (Made in France) and 300g Cadbury white choc melts (Australian made) they have a similar cocoa butter content of 30% and 29% my mix wasn’t as creamy and soft as yours and was just beginning to split. Callebaut brand callets are available in Australia but not in supermarkets. I’m thinking the balance of ingredients in our chocolate blends may differ enough for the splitting to happen. Next time I make this I will endeavour to buy the Callebaut callets and report back. In the meantime thank you for your good work and have a Happy Christmas!

  19. ThermomixBlogger Helene December 16, 2013 at 12:44 am #

    Thanks so much Lesley, for taking the time to send some feedback. I’m not a chocolatier by any means… nor a chef, nor expert at anything except I guess you might say I’m an ‘expert’ fan of the Thermomix, lol. This discrepancy in results for what should be a simple recipe has me quite frustrated so it’s really helpful to hear from you at this time. Happy Christmas to you too!

  20. Mtns Mama December 16, 2013 at 9:01 pm #

    I made this last Christmas and it was a big hit! I’m in Australia and I used the only white chocolate I could find which was Cadbury Dream. I used Nestlé sweetened condensed milk too. Worked a treat, no splitting.

  21. Lorraine December 18, 2013 at 3:12 pm #

    Have made this several times now, being the festive season and all! Been very successful and popular! I’m in Australia, so can’t imagine why it’s not working for some. I’m also a brand new Thermie owner, so if it wasn’t going to work, you’d imagine it would be for me! I’m using Nestle condensed milk, full fat, and this time Nestle melts, but have made it with bulk buy melts too. I’m going to be very brave now and attempt a chocolate whiskey cashew fudge, using the same principles. I LOVE this fudge!

  22. Lorraine December 18, 2013 at 7:31 pm #

    Had a go at the chocolate bourbon cashew fudge. 50g bourbon is probably too much – much stronger flavour. I did, however experience the separation of the chocolate. It looked to me as though the chocolate wasn’tt actually melted, so upped the temp to 60 and upped the speed for a couple of minutes. I don’t think the consistency was the same, but it was combined. Probably don’t need to chop the cashews beforehand, as they are such a soft nut.

  23. ThermomixBlogger Helene December 18, 2013 at 9:49 pm #

    Oh THANK YOU so much for your input Lorraine. Great to hear of your past success with this recipe, and of your willingness to experiment. I’ve made the fudge three times in the past two weeks. Everyone loves it and asks for more. I cut it up into small diamond shapes and gift it in a nice wee dish of some kind. The dish is meant to be a gift, but people keep returning it to me and asking for refills ;-) Happy Christmas to you!

  24. Lesley December 19, 2013 at 7:49 pm #

    Just so you know, Helene, mine did turn out fine, looks beautiful and tastes delicious! I was just pointing out the different melt texture mine had compared to yours and my opinion on the fail for some. I noticed that Lorraine had had success with the Aussie choc melts and am pleased about this because I had suggested to others on the private cooking group I am a member on that they may find a better texture using melts than I did when I used the combination. I will now suggest they use the Cadbury Dream too after Mts Mamma says it works well for her. Don’t you just love the networking owning a Thermomix creates. Thanks again.

  25. Kim December 21, 2013 at 5:32 pm #

    I am also in Australia, but in the colder bit (Tasmania) so don’t know if our cooler temperatures today made any difference, but mine worked perfectly. It tastes absolutely delicious and I can’t wait to share it for Christmas. I used Nestle White Melts and I couldn’t get regular condensed milk so used the Nestle skim version and it has just whipped up beautifully. Thanks so much for this yummy recipe.

  26. ThermomixBlogger Helene December 28, 2013 at 8:01 pm #

    Thank so much Kim, for sharing this good news!

  27. drewby January 15, 2014 at 11:28 am #

    Have made this 5 timestimes here in AU, sticking to the original reciperecipe. It’s been delicious every time, no problems experienced by the others commenters. Have even switched to 99% fat free condensed milk and no issues.
    Great recipe, thanks.

  28. ThermomixBlogger Helene January 16, 2014 at 4:07 pm #

    Thanks SO much drewby, that’s great to hear! I really appreciate that you made time to return here with your feedback because it really helps me and readers too. Cheers!

  29. Renae April 14, 2014 at 12:47 am #

    Mine separated too. Maybe its the type of chocolate used. :-(
    So disappointed. Such a mess to clean up. I used Nestle’s Plaistowe Premium White Chocolate. I read on the back of the packet that it is ‘premium white cooking compound’. I wonder if this is the reason.

    Oh well, I’ve refrigerated what’s left of it, and will probably chop it up and use it in cakes/muffins instead.

  30. Diana July 20, 2014 at 12:01 am #

    Whar ondensed milk made in the Thermomix?

  31. Diana July 20, 2014 at 12:05 am #

    That was supposed to be
    What about using condensed milk made in the Thermomix?

  32. Kirsty September 21, 2014 at 1:03 am #

    I am in Australia. I used Cadbury Dream and Nestle Condensed Milk it split :(

  33. Kirsty September 21, 2014 at 1:12 am #

    Maybe a lower temperarture, or a shorter time?

  34. Kirsty September 22, 2014 at 2:14 am #

    I tried it again and it worked! I watched it through the hole, it took less than 4 minutes to melt. I didn’t change anything except the melting time.

  35. Eidyllion October 4, 2014 at 9:31 pm #

    I did some research as I was intrigued by the problem. According to one source (http://acselementsofchocolate.typepad.com/elements_of_chocolate/Chocolate.html) lighter chocolate might separate in the upper 40 degrees C, so I would try melting at a lower temperature. Also, adding a tiny bit of water and blending it again can save the chocolate but will make the consistency a bit more liquid

  36. ThermomixBlogger Helene October 5, 2014 at 9:21 pm #

    Thanks Eidyllion, for taking the time to research this for the rest of us!

  37. Courtney December 6, 2014 at 2:25 am #

    Hi i was a bit worried about this recipe as many aussies have had trouble… i had the same problem, however, when the mixture became very hard and unworkable when condensed milk and choc was combined, i placed it in microwave container and heated it for around 2 minutes, removed some of the oil which presented on the top and then placed back in T M and continued recipe. i’ve yet to taste (still setting in fridge) but looks amazing!

  38. ThermomixBlogger Helene December 6, 2014 at 11:18 pm #

    Thanks for your feedback Courtney… I’m glad you persisted :)

  39. Prue December 7, 2014 at 6:44 pm #

    I made this today (in Australia). Used Nestle melts and plaistowe chocolate and condensed milk, worked beautifully! Lucky Kindy teachers! Thanks Helene :-)

  40. ThermomixBlogger Helene December 8, 2014 at 11:17 pm #

    Thank YOU Prue, for letting us know how you made this recipe work so well — great that you are sharing it with teachers! :)

  41. Gaylene December 13, 2014 at 10:00 pm #

    Love this recipe turned out fantastic!!! (Australia)

  42. ThermomixBlogger Helene December 14, 2014 at 7:21 pm #

    Thanks Gaylene — it’s great to hear from readers in Australia who have been successful with this :)

  43. Sarah December 16, 2014 at 4:24 pm #

    hi from the uk – just made this x2 and it split both times, rescued both times!!!
    As this is a sort of ganache I googled split ganache – white chocolate difficult to work with, needs lower temperatures , so on second attempt tried 37 degrees but still split. Rescued both times by tipping off most of the oil, then adding a slurp of semi skimmed milk straight from the fridge ( I’ m sure it should have been warmed but worked!). TM set to 37 and speed 2 as per recipe, then got bored so upped speed to 8 for 10secs or so then upped temp to 50 again for a very short while – just keep an eye on it! When it looked like the pics just followed the rest of the recipe.
    Now this comes out quite solid so you have to work quickly to spread it out but I assume it’s correct, sampling it from the remains in the TM it tastes nice! Have added some edible gold leaf to the surface of two , it sticks to the cranberries, for a little extra Christmas cheer!

  44. ThermomixBlogger Helene December 16, 2014 at 5:13 pm #

    Wow Sarah! You win the gold star for DECADENCE!! That sounds so pretty and festive :) I’m SO glad you persisted and rescued the recipe, that you made it twice, and that you reported back with helpful tips. Thanks again and Merry Mixing to you!

  45. jo December 20, 2014 at 2:33 am #

    I have just made and only melted for half reccomended time as it was smooth enough therefore no separation. Australia coles white chocolate melts and Aldi farmdale condensed milk.

  46. ThermomixBlogger Helene December 21, 2014 at 10:19 pm #

    Thank you so much Jo, I really appreciate your input on this recipe. It’s great to have so many Aussies trying it and now, helping each other to succeed. Merry mixing to all!!

  47. Gourmet Getaways December 26, 2014 at 3:47 pm #

    Hi, I am in Australia and I made a similar recipe but used cadbury dream white chocolate. The mixture didn’t split! The fudge worked beautifully. I have used white chocolate cooking melts and have had a huge fail before. On the melts it states they hold their shape in cooking. I think this is the problem, they are designed not to melt too much when heated. The result is a split mixture.

    I can’t wait to try this recipe, it looks delicious!!!

  48. katie January 5, 2015 at 11:48 pm #

    I’m australian and had the separation problem. I also solved the issue. Aussie chocolate has a higher melting point. Mixing at 90 degrees solves the issue

  49. ThermomixBlogger Helene January 11, 2015 at 10:58 pm #

    Thanks for your helpful Aussie tip Katie!

  50. Alison December 18, 2015 at 6:19 pm #

    i make a similar recipe here in Australia and have never had a problem splitting.. I always use Nestle melts… Will make this for my sister who loves white chocolate

  51. Kirra December 22, 2015 at 8:44 pm #

    Hey Everyone, i’m another Aussie who has tried this recipe. I found mine was starting to split so I lowered the speed to 1 and this seemed to help. But I also needed to melt it for an extra minute and a half. I have just seen the previous comment about heating at 90 degrees, I will try this on my next batch. Aussie chocolate does have extra ingredients in them to help stop them from melting in our heat so this makes sense.

  52. ThermomixBlogger Helene December 23, 2015 at 10:24 am #

    Thanks Kirra for helping out our Aussie friends :)


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