1 small potato (about 5 ounces)
3 tbsp irish creme liqueur
2 squares (2 oz) unsweetened chocolat, e
3 tbsp margarine/butter
1 lb powdered sugar, unsifted (about 3-1, /4 cups)
36 walnut pieces
A Recipe for
Irish Creme Fudge (Microwave)
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollock |
The west wasn't won on salad. |
| ND Beef Council, billboard advertisement, 1990 |
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| Virginia Woolf |
This Recipe for Irish Creme Fudge (Microwave) is one of thousands in the Recipes-to-go Christmas Cookbook.
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| Chinese Proverb |
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| Calvin Trillin |
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This is a recipe for Irish Creme Fudge (Microwave) from the recipe cookbook of Recipes-to-go (Christmas)
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Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
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“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
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Herb Tip |
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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.
Serves: 36
Irish Creme Fudge (Microwave) Recipe brought to you by Recipes To-Go