- 7
Ingredients
- 1 cup finely chopped walnuts
- 4 cups granulated sugar
- 1 cup evaporated milk
- 1/3 cup light corn syrup
- 6 tbsp butter or margarine
- 2 tbsp honey
- 1/2 tsp salt
- 1/2 cup Irish Cream liqueur
- 1 1/2 cups (9 ounces) semisweet chocolate chips, melted
Preparation
Step 1
Spread nuts evenly in bottom of greased 8-by-11-inch baking dish. Grease sides of a large stockpot. Combine sugar, milk, corn syrup, margarine, 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 F). Test about 1/2 teaspoon of 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 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.