Irish Cream Fudge

  • 1 c. finely chopped walnuts
  • 4 c. granulated sugar
  • 1 c. evaporated milk
  • 6 T. butter
  • 2 T. honey
  • 1/2 tsp. salt
  • 1/3 c. light corn syrup
  • 1/2 c. Irish Cream liqueur
  • 1-1/2 c. (9 ounces) semisweet chocolate chips, melted

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.

  • Yields: about 7 dozen squares fudge
  • Preparation Time: 1 hour
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