About this recipe:This creamy sweet confection will disappear as fast as a wink!
625g chocolate chips
185g white chocolate chips
60g (4 tablespoons) butter
375g (2,1/4 cups) icing sugar
250ml (1 cup) Irish cream liqueur
375g (3 cups) chopped nuts
185g dark chocolate chips
100g (3¾oz) white chocolate chips
4 tablespoons Irish cream liqueur
30g (2 tablespoons) butter
Directions Prep:1hr15min › Cook:30min › Extra time:1hr › Ready in:2hr45min
Butter a 20cm square baking tin.
In the top half of a double boiler or bowl over simmering water, melt dark and white chocolate chips plus 50g butter until soft enough to stir.
Stir in the icing sugar and Irish cream until mixture is smooth. Stir in nuts. Place mixture in the prepared pan and lay a sheet of cling film over top; press and smooth top down.
To make the Topping: In the top half of a double boiler or bowl over simmering water, 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 cling film over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen.