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Irish Creme Fudge (microwave)
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Yield: 36 servings. 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 witha 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 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 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 icing over fudge. 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. Makes 36 pieces.
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