Irish cream fudge
Irish cream fudge recipe in the fudge category
Recipe ingredients:
- 1 cup finely chopped walnuts
- 4 cups granulated sugar
- 1 cup evaporated milk
- 1/3 cup light corn syrup
- 6 tablespoons butter or margarine
- 2 tablespoons honey
- 1/2 teaspoon salt
- 1/2 cup Irish cream liqueur
- 1 1/2 cups, 9 ounces, semisweet chocolate chips, melted
Recipe method:
- Spread nuts evenly in bottom of a greased 8 x 11 inch baking dish.
- Grease sides of a large stockpot.
- Combine next 6 ingredients in stockpot and cook over medium-low heat, stirring constantly until sugar dissolves.
- Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of pan.
- Attach candy thermometer to pan making sure thermometer does not touch bottom of pan.
- Increase heat to medium and bring to a boil. Do not stir while syrup is boiling.
- Cook until syrup reaches soft ball stage, approximately 234 to 240 degrees F.
- Test about 1/2 teaspoon syrup in ice water. Syrup should easily form a ball in ice water but flatten when held in your hand.
- Place stockpot in 2 inches of cold water in sink.
- Add liqueur to syrup. Do not stir until syrup cools to approximately 110 degrees F.
- Add chocolate and beat fudge using medium speed of an electric mixer until it is no longer glossy and thickens.
- Pour over nuts. Allow to cool completely.
- Cut into 1 inch squares.
- Store in an airtight container in refrigerator.
Tags: irish, cream, recipe, fudge, recipes, cooking