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Irish Cream Truffle Fudge

Reviewed: Feb. 5, 2013
Awesome recipe! Followed recipe for bottom layer but for top layer used 1/2 cup each semisweet, milk, and white chocolate. Used whole amount of Irish Cream stated in recipe. It does taste a little strong at first but mellows out by next day. I also used my hand mixer on the bottom layer when adding powdered sugar and vanilla and beat until very creamy. this was much quicker and easier than stirring and also made the fudge much creamier. I used the hand mixer on top layer also and used a rubber spatula to smooth top layer on and it turned out beautiful. Put in refrig for 10 minutes then sliced into bite sized pieces and returned pan to refrig for another couple hours. If you do this you should not have trouble cutting the fudge when hard. I also used a 9 x 9 pan which worked perfectly.
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