| 1 | Fudge gets texture from potato: potatoes cooked in the microwave oven give this fudge its unbelievably creamy, fudgey texture. |
| 2 | The mellow flavor comes from irish crem liqueur, used in both the fudge and the icing. |
| 3 | Use a pastry bag to pipe the icing or a spoon to drizzle it onto the fudge. |
| 4 | The added bonux is that this fudge is low in fat. |
| 5 | Designer icing (recipe follows) line an 8x8x2-inch pan with foil. |
| 6 | Extending foil over the edges of the pan. |
| 7 | Butter foil; set the pan aside. |
| 8 | Prick potato 2 or 3 times witha fork. |
| 9 | Cook on 100% power (high) for 4-5 minute sor until tender, turning over once. |
| 10 | Cool and peel. |
| 11 | Mash potato (you should have 1/3 cup). |
| 12 | Add liqueur, stir until smooth. |
| 13 | Set aside. |
| 14 | In a 2-quart microwave-save casserole combine chocolate and margarine; cook, uncovered, on high for 1-2 minutes or until almost melted, stirring once. |
| 15 | Stir until smooth. |
| 16 | Stir potato mixture into chocolate mixture. |
| 17 | Slowly stir in powdered sugar. |
| 18 | Stir or knead until smooth. |
| 19 | Press into the foil-lined pan. |
| 20 | Score into thirty-six 1-?inch squares. |
| 21 | Press a walnut piece into each square. |
| 22 | Cover and chill until firm. |
| 23 | Holding foil at edges, remove the fudge from the pan; cut into squares. |
| 24 | Drizzle designer icing over fudge. |
| 25 | ~=>designer icing in a small microwave-save bowl, cook 1 tbsp margarine/butter on high for 45 seconds or until melted. |
| 26 | Beat in 1/3 cup sifted powdered sugar and enough irish creme liqueur (1-2 tbsp) to ake an icing of piping or drizzling consistency. |
| 27 | Makes 36 pieces. |
| 28 | Per serving: 91 calories, .5 gm protein, 15.7 gm carbohydrate, 3.1 gm fat, 0 mg cholesterol, 15.7 mg sodium. |
| 29 | Calories from fat: 30 percent. |
