Recipe: Cream Cheese Fudge

by Stephanie Zonis

Cream Cheese Fudge

36 or more squares

If you think you 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.

Once 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.

5 ounces good-quality milk chocolate, finely chopped
2 ounces unsweetened chocolate, finely chopped
6 ounces cream cheese, softened
Pinch salt
3-1/2 cups sifted or strained confectioners' sugar
1 tsp. vanilla

Line 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.

In 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.

All 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.

Working 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.)

Chill 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.

Store 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).

Variation:
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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This page created October 2000

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