Irish Cream Fudge Recipe

Irish Cream Fudge Recipe

Ingredients:

1 c of walnuts; chopped finely
4 c of sugar (granulated)
1 c of evaporated filled milk
1/3 c of corn syrup (light)
6 Tbsps of butter (or margarine)
2 Tbsps of honey (pure)
1/2 tsp of salt
1/2 c of liqueur (Irish Cream)
1-1/2 c of choco chips (semisweet); melted

Instructions:

Spread the nuts on the base of a buttered 8×11 inch dish evenly. Butter the insides of a stockpot (large size).

Combine the sugar, evaporated milk, corn syrup, butter, honey, and salt in a stockpot then cook above moderate heat while constantly stirring till the sugar has dissolved. Brush down the crystals sticking on the sides with a wet (pastry) brush.

Increase the heat and allow it to boil; don’t stir the mixture while still boiling. Continue to cook till it reads (234-240 degrees F) on the sugar thermometer.

Take out stockpot from the heat and place on cooled water. Add in the liqueur; don’t stir. Let it cool to (110 degrees F). Add the chocolate chips; beat thoroughly till it becomes thick an color isn’t glossy anymore.

Transfer mixture onto the nuts and let it stand until completely cooled. Cut to squares.

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