Baileys Caramel Pecan Fudge

Medically reviewed by Christiana George Updated Date: December 19, 2022

I really can’t believe how fortunate we were to move into our neighborhood. Everyone is so friendly and most of them love just hanging out together outside chatting while our kids are contently running wild up and down the street. We seem to have a lot of impromptu block parties. It starts with a couple of people and just grows. The other day it was dark out and way past dinner time, but no one wanted to go home so someone order pizzas and fed those that were hungry. This is definitely the type of neighborhood I want my kids to grow up in.

Today I was passing around these Baileys Caramel Pecan Fudge squares to the neighbors. Last year I made some awesome Dark Chocolate Guinness Fudge, so this year I had to change it up a bit and use Baileys. This recipe is actually adapted from my Tequila Lime Coconut Fudge. They are two different methods of making fudge, but both equally easy to make with successful results.

I will admit, I didn’t do a very good job of distributing the caramel while I was swirling, so some pieces of fudge had more caramel than others. To cut the fudge I made sure I had a sharp knife and cleaned it after every cut and I also dipped it in some warm water before cutting. That made my squares come out a little straighter.

This fudge came out so smooth and creamy. The coffee flavor of the Baileys Irish Cream, the white chocolate, and the caramel came together in a symphony of flavor. I was only going to add two tablespoons of Baileys, but I am glad I went with three. It really gives the fudge it’s flavor, without having too much of an alcohol taste. The pecans give the fudge a nice texture and their sweetness blends right in.

The neighborhood kids are not too happy with me right now because they can’t have this fudge, but their parents are happy to get in on the taste testing.

Baileys Caramel Pecan Fudge

by The Sweet Chick

Prep Time: 15 minutes

Cook Time: 10 minutes

Keywords: no bake stove top dessert white chocolate chips pecans caramel Baileys Irish Cream St. Patrick’s Day fudge American

Ingredients (64 squares)

1 can (5 oz.) evaporated milk
1 2/3 cups sugar
1 2/3 cups mini marshmallows
2 cups white chocolate chips
3 tablespoons Baileys Irish Cream
1 teaspoon vanilla extract
1/2 cup chopped pecans
1/4 cup caramel, divided

Instructions

In a large saucepan, combine milk and sugar.

Cook over medium heat, stirring constantly until the mixture comes to a boil.

Then cook for 8 minutes, again stirring constantly so that the milk does not scorch at the bottom of the saucepan.

Remove from heat and stir in the marshmallows, chocolate, Baileys, and vanilla.

If you mixture begins to harden up, simply place pot back on stove top and heat on low until the mixture becomes soft and smooth.

Next add in the pecans and stir until all incorporated.

Pour half the chocolate mixture into an 8×8 pan lined with parchment paper and spread out evenly.

Take 1/2 the caramel and drop it by spoonful on top of the chocolate mixture. Take a knife and swirl the caramel into the fudge until it is about evenly distributed.

Pour the remaining white chocolate mixture on top. Then add the remaining caramel to the top of the fudge, dropping it by spoonfuls and swirling it with a knife. (It doesn’t have to look perfect.)

Then place the 8×8 pan in the fridge until fudge is completely set, about 1-2 hours.

Cut into squares, eat, and enjoy! ( I was able to lift the fudge out of the pan with the parchment paper, then cut it.)

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Broccoli Rabe & Egg Pizza

Mains

Christiana George

Updated Date:
June 8, 2023

Unbeknownst to all of you, a lot of pizza is made in this apartment. Usually I half-ass it, using Trader Joe’s pre-made pizza dough which needs about 20 minutes of sitting on the counter before it’s ready. And as far as toppings go, we’re not very experimental—bacon, spinach or arugula, and yellow bell pepper all the way, with the occasional mushroom and tomato thrown in. But sometimes, I get it together enough to make my own dough, which, I know I know, is supremely easy to make, so there’s really no good excuse why I don’t.

This time, my impetus was this:

The season’s first broccoli rabe.

And these:

The most velvety, gorgeous-tinted eggs ever. Swoon.

Both reaffirming that the Union Square Greenmarket is my happy place in this city.

Have you had pizza with an egg on it? Since I think eggs make everything taste about a million times better, there’s nothing I love more than topping pizzas with them, baking them until they’re only just set, and taking a sharp implement to them:

All the yolk oozes out. Sweet, fresh yolk.

This pizza was inspired by a gorgeous spinach, runny egg, and Parmesan pizza featured in Polpo, that cookbook I raved about not so long ago. It was a departure from our usual tomato sauce-based pizzas, but I didn’t miss the stuff at all. It was delicious. We demolished it in about five minutes.

I just want to point out, broccoli rabe is not as easy a pleaser as spinach. Its bitterness can be offputting. But the garlic and red pepper flakes transform the bitterness into something else, something toothsome and with bite, so don’t skip the saute! And enjoy!

BROCCOLI RABE & EGG PIZZA

Adapted from Polpo: A Venetian Cookbook (Of Sorts)
Serves 1 to 2

Since I don’t have a pizza stone, I used the back of a large heavy-duty baking pan. Just make sure to crank up your oven all the way, and preheat the baking pan while you’re preheating the oven.

Ingredients:

A small ball of pizza dough (1/2 of this recipe)
1 large handful of broccoli rabe, ends trimmed
2 cloves garlic, roughly chopped
1 Tbsp plain yogurt
a sprinkle of red pepper flakes
A few Tbsp grated Parmesan
A handful of mozzarella
Salt & pepper
1 egg

Directions:

Preheat your oven to its highest temperature (mine is 500 degrees F) and place your pizza stone/baking pan inside to heat up. You want your oven to be nice and hot, so plan to preheat for at least half an hour.

Blanch the broccoli rabe for about 30 seconds in boiling water, then immediately plunge it into cold water to stop its cooking. Squeeze it out thoroughly, and chop it up. Turn your stove onto medium and pour in a glug of olive oil. When it’s hot, add the garlic and saute for 15 seconds, then add the chopped broccoli rabe and red pepper flakes. Saute for a few minutes, seasoning with salt and pepper, then turn off the stove. Stir in the Parmesan and yogurt.

Roll out your pizza dough to about 10 inches in diameter. At this point, because I don’t have a pizza stone, I usually par-bake the dough for a little while, 3 to 4 minutes, so it’s partially cooked before I bake it again with the toppings. I find that this results in a crisper pizza, and I like not having to worry about whether or not the pizza will be baked through, especially since I tend to load mine down with toppings. Feel free to do so. Spread the broccoli rabe mixture evenly across the pizza (minus the border, of course), leaving a little well in the middle. Crack the egg over the well. Sprinkle the mozzarella over the top, as well as some extra Parmesan, and season with salt and pepper.

Bake until the crust is blistered and lightly brown and the egg is cooked but still runny. My pizza took about 9 minutes.