Ingredients

How to make it

  • Spread walnuts evenly in bottom of a greased 8 x 11-inch baking dish.
  • Grease sides of a large stockpot. Combine sugar, evaporated milk, corn syrup, butter, honey, and salt 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.
  • Yield: about 7 dozen squares fudge

Reviews & Comments 5

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  • krumkake 15 years ago
    Peeta, you're on fire! Love this one, too - just can't beat the smoothness of Bailey's, and in fudge? Oh yum!
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    " It was excellent "
    leebear ate it and said...
    I'M SENDING THIS ONE TO MY 200% IRISH FRIEND PATTY - SHE LOVES ANYTHING WITH IRISH CREAM!
    THANKS PEETABEAR!
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    " It was excellent "
    juels ate it and said...
    Sounds incredible! You know I love that Irish Cream addition here!
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    " It was excellent "
    dragonwings647 ate it and said...
    SOUNDS YUMMY. LOVE FUDGE AND THIS SOUNDS LIKE A GREAT ONE. THANKS
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  • conner909 15 years ago
    This looks really good, Peeta, and I'm going to bookmark it for next Xmas season...or...maybe I'll make it before then! Hmmmm.
    Was this review helpful? Yes Flag

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