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Irish Creme Microwave Fudge



  • 1 small (about 5 ounce) potato
  • 3 tablespoons Irish Creme liqueur
  • 2 (2 ounce) squares unsweetened chocolate
  • 3 tablespoons butter or margarine
  • 1 pound (3 1/4 cup) confectioners' sugar, unsifted
  • 36 walnut halves

Designer Icing

  • 1 tablespoon butter
  • 1/3 cup sifted confectioners' sugar
  • 1 to 2 tablespoons Irish Creme liqueur


  1. Fudge: Line an 8-inch square pan with foil, extending foil over the edges of the pan. Butter foil; set pan aside.
  2. Prick potato 2 or 3 times with a fork. Microwave on 100% power for 4 to 5 minutes, turning once. Cool and peel.
  3. Mash potato (you should have 1/3 cup). Stir in liqueur and mix until smooth. Set aside.
  4. 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.
  5. Mix in potato mixture; slowly add confectioners' sugar. Stir or knead until smooth.
  6. Press into pan. Score into thirty-six 1 1/4 inch squares.
  7. Press one walnut half into each square.
  8. Chill.
  9. Remove from pan; cut into squares. Drizzle with icing.
  10. Designer Icing: In small microwave safe bowl, cook butter on HIGH for 45 to 60 seconds or until melted.
  11. Beat in confectioners' sugar and enough Irish Creme liqueur to make of piping or drizzling consistency.

Source: Better Homes and Gardens

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