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Irish Creme Fudge




Source of Recipe


Unknown


Recipe Introduction


Fudge gets texture from potato: potatoes cooked in the microwave oven give this fudge its unbelievably creamy, fudgy texture. The mellow flavor comes from Irish Crem liqueur, used in both the fudge and the icing. Use a pastry bag to pipe the icing or a spoon to drizzle it onto the fudge. The added bonus is that this fudge is low in fat.


List of Ingredients




Irish Creme Fudge


1 sm Potato (about 5 ounces)
3 Tbsp Irish Creme liqueur
2 Squares (2 oz) unsweetened chocolate
3 Tbsp Margarine/butter
1 lb Powdered sugar, un-sifted (about 3-1/4 cups)
36 Walnut pieces (optional)

Designer Icing (recipe follows)

Recipe




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 4-5 minutes or until tender, turning over once. Cool and peel. Mash potato (you should have 1/3 cup). Add liqueur, stir until smooth. Set aside.

In a 2-quart microwave-safe casserole combine chocolate and margarine; cook, uncovered, on High for 1-2 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 1-1/4-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. Drizzle Designer icing over fudge.

Designer Icing

In a small microwave-safe bowl. Cook 1 Tbsp margarine/butter on High for 45 seconds or until melted. Beat in 1/3 cup sifted powdered sugar and enough Irish Creme liqueur (1-2 Tbsp) to make an icing of piping or drizzling consistency.

36 servings