Irish creme fudge (microwave)
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Irish creme fudge (microwave)
  Irish    Fudge    Microwave    Christmas  
Last updated 6/12/2012 12:54:18 AM. Recipe ID 16202. Report a problem with this recipe.
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      Title: Irish creme fudge (microwave)
 Categories: Candies, Christmas
      Yield: 36 Servings
      1 sm Potato (about 5 ounces)
      3 tb Irish Creme liqueur
      2    Squares (2 oz) unsweetened
      3 tb Margarine/butter
      1 lb Powdered sugar, unsifted
           -(about 3-1/4 cups)
     36    Walnut pieces
  Fudge gets texture from potato: potatoes cooked in the microwave oven
  give this fudge its unbelievably creamy, fudgey 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 bonux is that this fudge is low in fat.
  Designer Icing (recipe follows)
  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 minute sor 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-save 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-save 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 ake an icing of piping or drizzling consistency.
  Makes 36 pieces.
  Per serving: 91 calories, .5 gm protein, 15.7 gm carbohydrate, 3.1 gm
  fat, 0 mg cholesterol, 15.7 mg sodium.  Calories from fat: 30 percent.

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Recipe ID 16202 (Apr 03, 2005)

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