Irish Creme Fudge
Yield
36 servingsPrep
10 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
potatoes
|
|
| 3 | tablespoons |
liqueur
irish cream style |
|
| 2 | squares |
chocolate
|
*
|
| 3 | tablespoons |
butter
|
|
| 1 | pound |
powdered sugar
|
|
| 36 | each |
walnuts
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
potatoes
|
|
| 45 | ml |
liqueur
irish cream style |
|
| 2 | squares |
chocolate
|
*
|
| 45 | ml |
butter
|
|
| 453.6 | g |
powdered sugar
|
|
| 36 | each |
walnuts
|
*
|
Directions
Line an 8x8x2 inch pan with foil, extending foil over the edges of the pan.
Butter foil; set the pan aside. Prick potato 2 or 3 times with a fork.
Cook on 100% power (High) for 4 to 5 minutes or until tender, turning over once.
Cool and peel. Mash potato.
Add liqueur, stir until smooth. Set aside.
In a 2-quart microwave-save casserole combine chocolate and margarine; cook, uncovered, on High for 1 to 2 minutes or until almost melted, stirring once.
Stir until smooth.
Stir potato mixture into chocolate mixture.
Slowly stir in powdered sugar.
Stir or knead until smooth. Press into the foil-lined pan.
Score into thirty-six 1 to ¼ inch squares.
Press a walnut piece into each square.
Cover and chill until firm. Holding foil at edges, remove the fudge from the pan; cut into squares.
