INGREDIENTS

INSTRUCTIONS

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.
Designer Icing (recipe follows)
Line an 8x8x2-inch pan with foil. extending foil over
the edges of the pan. Butter foil; set the pan aside.
Prick potato 2 or 3 times witha fork. Cook on 100%
power (High) for 4-5 minute sor 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-quart microwave-save casserole combine
chocolate and margarine; cook, uncovered, on High for
1-2 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-inch 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 Tbsp margarine/butter on High for 45 seconds or
until melted. Beat in 1/3 cup sifted powdered sugar
and enough Irish Creme liqueur (1-2 Tbsp) to ake an
icing of piping or drizzling consistency.
Makes 36 pieces.
Per serving: 91 calories, .5 gm protein, 15.7 gm
carbohydrate, 3.1 gm fat, 0 mg cholesterol, 15.7 mg
sodium.  Calories from fat: 30 percent.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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