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| Irish Cream Truffle Fudge |
"This is 'wicked excellent' stuff! This creamy sweet confection will disappear as speedy as a wink."
Ingredients :
- 3 cups semisweet chocolate chips
- 1 cup white chocolate chips
- 1/four cup butter
- three cups confectioners' sugar
- 1 cup Irish cream liqueur
- 1 half cups chopped nuts
- 1 cup semisweet chocolate chips
- half of cup white chocolate chips
- four tablespoons Irish cream liqueur
- 2 tablespoons butter
Instructions :
| Prep : | Cook : 24M | Ready in : 1H45M |
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- Butter a 8x8 inch pan.
- In the pinnacle half of a double boiler soften the 3 cups semisweet chocolate chips, 1 cup white chocolate chips and 1/4 cup butter till smooth enough to stir.
- Stir in the confectioner's sugar and Irish cream till mixture is clean. Stir in nuts. Place combination within the organized pan and lay a sheet of plastic wrap over top; press and easy pinnacle down.
- In the top half of of a double boiler soften last goodies until smooth. Remove from heat and with a fork beat inside the butter and Irish cream till clean. Spread topping over cooled fudge with a knife. If a easy pinnacle is important location plastic wrap over the top. Refrigerate until company, 1 to 2 hours at least. This fudge can be without difficulty frozen.
Notes :
- Reynolds® Aluminum foil may be used to maintain food moist, cook dinner it frivolously, and make clean-up simpler.
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