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Cream Cheese Fudge




Source of Recipe


Stephanie Zonis


Recipe Introduction


"Once made, this must be stored in the refrigerator, but you can serve it cold or at room temperature. Keep it in the fridge for up to about five days or freeze it for longer storage; rather to my surprise, this freezes nicely."





List of Ingredients




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

Recipe



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.)