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Wednesday, December 5, 2012

Cream Cheese Fudge

My husband Dave is the best fudge maker ever. :)  I don't even attempt his fudge recipe.  However, before he started making his delicious cooked fudge, we found this recipe for Cream Cheese Fudge in an old church cookbook.  It has few ingredients and is easy enough for an inexperienced cook to make!  The dough is pliable and can be rolled and cut into shapes if you use a little cooking spray or some powdered sugar on your counter to keep it from sticking.  You could also roll this in balls and then in sprinkles for a different presentation.

I think this tastes best after sitting a day or so to mellow but it can be eaten as soon as it cools enough to cut easily.

Cream Cheese Fudge

8 oz. cream cheese, softened
3/4 C. powdered cocoa (1 C. if you like a stronger chocolate flavor)
1 tsp. vanilla
dash of salt
5 C. powdered sugar
1 C. chopped nuts, optional

Mix cocoa and sugar until lumps in cocoa are dissolved.  Cream in cheese, add vanilla and nuts.  Press into a greased 8x8 pan and cool in refrigerator until set well.

Have fun finding your own ways to use this recipe.  I think it would be fun to try shaping it around a stick, rolling it into balls and then dipping in white chocolate coating, rolling a large piece into a log and then covering with caramel and nuts.  The possibilities are nearly endless!

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