Irish Cream Fudge
If you are making baked potatoes for dinner, just set aside 5-ounces of an already baked spud. If not, proceed with the recipe as written.Adults Only recipe!
Servings: 36 pieces
Ingredients
- 5 ounce russet potato, about 1 small potato
- 3 Tablespoons Irish Cream liqueur
- 2 ounces unsweetened chocolate, roughly chopped
- 3 Tablespoons coconut oil or butter
- 1 pound powdered sugar, unsifted
- 36 walnut pieces
Instructions
- Line an 8"x8"x2" pan with parchment paper so it overhangs the edges of the pan. Or, you can line the pan with foil and butter the foil. Set pan aside.
- Bake the potato in the microwave by pricking the skin several times with a fork. Cook on high for 3 to 5 minutes (depending on the strength of your microwave). Or you can bake the potato in your oven.
- Cool the potato and peel. Then mash the potato with the liqueur, mixing until smooth.
- In a 2 quart glass bowl melt the coconut oil and chocolate by cooking in the microwave on high for about 1 minute, stir for 30 seconds. If all the chocolate hasn't melted, zap it in the microwave for another 15 to 20 seconds. Stir until smooth.
- Stir the potato mixture into the chocolate mixture.
- Then slowly add the powdered sugar. Stir or knead with your hands until smooth.
- Press the mixture into the prepared pan then score the top into 36 squares.
- Press one walnut piece into the top of each square.
- Chill for at least 5 hours.
- Remove pan from refrigerator and lift the fudge from the pan using the paper overhanging the edges.
- Using the scored lines as a guide, cut the fudge into 36 pieces. I used a long sharp knife run under very hot water. The fudge cut easily this way.
- Set on a serving tray and let your guests enjoy!
Notes
Gr8 Do Ahead Tip:
This fudge can be made up to a week ahead of time. Place in a sealed container and store in the refrigerator. Tried this recipe?Mention @Great8Friends or tag #gr8food!