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microwave - Irish Creme Fudge




Source of Recipe


from Katie, a homefireshearth newsletter reader


Recipe Introduction


I just learned this fudge recipe this year and have made 4
batches already. Take 1 container of already prepared
cake icing in the little tubs and mix it with one jar of
crunchy peanut butter. Try to match the two ingredients
close as possible in ounces. Just mix until all is one
color and put in a pan and refrigerate. Nothing could
be easier or faster or better. Haven't tried other flavors yet.


List of Ingredients




microwave - Irish Creme Fudge

1 small potato, (about 5 ounces)
3 tablespoons Irish Creme liqueur
2, 2 ounce squares unsweetened chocolate
3 tablespoons butter or margarine
3 1/4 cups powdered confectioners sugar, unsifted, (1 pound)
36 walnut halves
Designer Icing recipe below

Line an 8-inch square pan with foil, extending foil over
the edges of the pan. Butter foil; set pan aside.Prick
potato 2 or 3 times with a fork. Microwave on 100%
power for 4 to 5 minutes, turning once. Cool and peel.
Mash potato (you should have 1/3 cup). Stir in liqueur
and mix until smooth. Set aside.In a 2-quart
microwave-safe dish, cook chocolate and butter on
HIGH for 1 to 2 minutes or until almost melted, stirring
once. Stir until smooth. Mix in potato mixture; slowly
add confectioners' sugar. Stir or knead until smooth.
Press into pan. Score into thirty-six 1 1/4 inch squares.
Press one walnut half into each square. Chill. Remove
from pan; cut into squares. Drizzle with icing.

Designer Icing
1 tablespoon butter
1/3 cup sifted powdered confectioners sugar
1 to 2 tablespoons Irish Creme liqueur

In small microwave safe bowl, cook butter on HIGH for 45
to 60 seconds or until melted. Beat in confectioners' sugar
and enough Irish Crème liqueur to make of piping or drizzling
consistency.

Recipe