Cream Cheese Fudge
36 or more squares
Don't have time or patience to make fudge? Think again! Classic
fudge can be tricky, it's true, but this no-cook version can be
put together quite quickly, and it's easy enough for almost anyone.
The fudge has a slightly tangy flavor from the cream cheese, of
course, but it also tastes genuinely chocolatey.
made, you must store this in the refrigerator, but you can serve
it cold or at room temperature. You can store it in the fridge for
up to about five days or freeze it for longer storage; rather to
my surprise, this freezes nicely.
ounces good-quality milk chocolate, finely chopped
2 ounces unsweetened chocolate, finely chopped
6 ounces cream cheese, softened
3-1/2 cups sifted or strained confectioners' sugar
1 tsp. vanilla
an 8 inch square pan with a doubled length of regular-weight aluminum
foil, shiny side up; set aside. In small heatproof bowl, combine
chopped chocolates. Set over hot water on low heat (water should
not touch bottom of bowl); stir frequently until almost melted.
Remove from heat and hot water; carefully dry bowl bottom and sides.
Stir chocolate until melted and smooth. Set aside.
large bowl, beat softened cream cheese and salt with large spoon
or sturdy hand-held electric mixer on medium speed until smooth.
Add sugar, one cup at a time, beating after each addition until
smooth and incorporated; scrape bowl bottom and sides and mixer
beater(s) with rubber spatula frequently. Add vanilla with last
half-cup of sugar.
at once, add melted chocolates, which should still be warm. Immediately
blend in thoroughly. The fudge will stiffen very rapidly, so if
you start blending it in with an electric mixer you'll probably
need to finish blending it in with a large spoon. Make sure the
fudge is an even color; scrape bowl bottom and sides well.
quickly, scrape fudge into prepared pan. With back of a large spoon,
press fudge into as even a layer as possible (you might have to
finish this by using the backs of your fingertips, but do so as
briefly as possible. A slight oily layer may form on top, but this
will be reabsorbed quickly).
fudge for at least one hour before cutting. To cut, use a large,
sharp, straight-edged knife. Remove uncut fudge, still in foil,
from pan; transfer to cutting board. Peel foil back from edges.
Cut into small squares. To keep cuts neat, it will be necessary
to rinse the knife blade under hot water, then dry it, frequently.
in refrigerator, tightly covered, or freeze. Fudge can be eaten
refrigerator-cold or brought to room temperature, covered, before
serving (I like it at room temperature).
For fudge that is slightly less sweet and a shade darker in color,
use 4 ounces of milk chocolate and 3 ounces of unsweetened chocolate.
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