"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Irish Cream Truffle Fudge Recipe

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This recipe for Irish Cream Truffle Fudge, by , is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Emily Guffey
Added: Wednesday, April 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
* 3 cups semisweet chocolate chips
* 1 cup white chocolate chips
* 1/4 cup butter
* 3 cups confectioners' sugar
* 1 cup Irish cream liqueur
* 1 1/2 cups chopped nuts
* 1 cup semisweet chocolate chips
* 1/2 cup white chocolate chips
* 4 tablespoons Irish cream liqueur
* 2 tablespoons butter

Directions:
Directions:
1. Butter a 8x8 inch pan. 2. In the top half of a double boiler melt the 3 cups semisweet chocolate chips, 1 cup white chocolate chips and 1/4 cup butter until soft enough to stir. 3. Stir in the confectioner's sugar and Irish cream until mixture is smooth. Stir in nuts. Place mixture in the prepared pan and lay a sheet of plastic wrap over top; press and smooth top down. 4. In the top half of a double boiler melt remaining chocolates until soft. Remove from heat and with a fork beat in the butter and Irish cream until smooth. Spread topping over cooled fudge with a knife. If a smooth top is important place plastic wrap over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen.

Personal Notes:
Personal Notes:
I have a friend that requests a double recipe of this every year. She freezes it to nibble on year-round. It is very smooth and good.

 

 

 

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