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Avocado Irish Cream Fudge

Reviewed: Mar. 21, 2010
I made this recipe for our Saint Fatness Day party this weekend, and it came out great! I made sure most people tried it before asking them to guess the secret ingredient. People were guessing raisins, dates, nuts, etc. and then someone finally said "avocado?" and I couldn't help but grin. The only difficult part was blending the avocados, because one wasn't ripe enough. It is critical to use ripe avocados for this! Mixing in the cocoa was a bit challenging, but surprisingly became easier as the confectioner's sugar was added. The fudge became very dark and thick in the end, and I used an 8x8 pan with wax paper instead of a 9x11. I refrigerated the fudge overnight, and then ran the bottom of the glass pan under hot water and used a spatula to get it! The Irish cream (I used Bailey's) gives it a great flavor!
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