I have been baking for a while, but this was my first attempt at fudge. I tried another recipe where a vegetable was the 'secret' and main ingredient, but it didn't turn out so well.... Thankfully, this Avocado Irish Cream Fudge redeemed me. You can't tastes or even tell that there is avocado in this at all. And the Irish cream is barely noticeable- just a hint of flavor; I wouldn't have known it was in there except that I made it (which is good because I don't like alcohol).
As others have noted, it is imperative to fully blend the avocado. I don't have an immersion blender, so I used my regular ol' blender plus an electric mixer, and that worked fine. (I'm sure the immersion blender does a better job, though.) Also as others have said, a fully ripe avocado is necessary for this recipe to be the right consistency. Finally, I found that you really need to be sure that the fudge heats enough. I failed to leave it on the stove top for long enough (or perhaps the heat was too low), so it came out kind of grainy. On my second try heating the fudge long/high enough, there was much improvement: though I will probably use less sugar next time because the texture was still somewhat grainy, I felt. All in all, a great dessert and one I will make again.
Was this review helpful?
6 users found this review helpful
I have been baking for a while, but this was my first attempt at fudge. I tried another...