MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Irish Creme Fudge (Microwave)
 Categories: Candies, Christmas
      Yield: 36 Servings

      1 sm Potato (5 oz)
      3 tb Irish Creme liqueur
      2 oz Unsweetened chocolate
      3 tb Butter
  3 1/4 c  Powdered sugar (1 lb);
           - unsifted
     36    Walnut pieces
           Designer Icing:
      1 tb Butter
    1/3 c  Powdered sugar; sifted
      2 tb Irish Creme liqueur; up to 2 tb

  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.

  Line an 8x8x2" pan with foil, extending foil over the edges of the
  pan. Butter foil; set the pan aside. Prick potato 2 or 3 times
  with a fork. Cook on 100% power (High) for 4 to 5 minutes or 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 qt microwave-safe casserole dish combine chocolate and
  butter; cook, uncovered, on High for 1 to 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" 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 tb butter on High for
  45 seconds or until melted. Beat in 1/3 cup sifted powdered sugar
  and enough Irish Creme liqueur to make an icing of piping or
  drizzling consistency.

  Per serving: 91 cal, .5 g protein, 15.7 g carbs,
  3.1 g fat (30% CFF), 0 mg cholesterol, 15.7 mg sodium

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