Cream Cheese Fudge |Cooking With Amanda

I don't know about you, but I am addicted to fudge. I love making it throughout the winter. I have my eye on a couple here on Food Fanatic - Aimee's white chocolate raspberry swirl fudge and cranberry orange fudge too. However, I find I miss making fudge during the warmer months. I tend to be one of those people who never stands over a boiling hot stove from about May until about November.

I think it's partly due to our house retaining so much heat - because it's brick, and partly because I'm an avid griller. If you haven't visited my grill site yet you should hop on over there and check it out, it's called Kiss My Smoke. I grill, I smoke and I have a blast teaching other people not to be intimidated by fire.

So a few weeks ago we had a weird heat wave for our area considering it was mid-September. But I really, really wanted fudge. Then I remembered I used to make cream cheese fudge all the time for my dad. So I went scrounging around for the recipe.

This recipe uses milk chocolate so the colour stays really pale, but you can totally swap it out for dark chocolate if you'd like. It would give you a darker colour and a different taste. We just happen to be huge milk chocolate fans in the house, so it tends to be my go-to chocolate.

This is wicked easy to make, which is always a bonus in my world. It's also quick and fairly inexpensive. You should know it does not firm up as much as traditional fudge though. It stays pretty soft and fluffy. Which I sort of dig.

You can swap out the nuts for any kind you like. We just happen to be huge pistachio fanatics around our house. So I always have some handy for recipes.

Hope you enjoy this one. It's a fun twist on fudge if you're in a lazy kind of mood and want a sweet treat.

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Cream Cheese Fudge

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Ingredients

8 ounces cream cheese, softened
4 cups confectioners sugar
6 ounces milk chocolate, melted
1/2 cup pistachios, chopped
1 teaspoon pure vanilla extract

Directions

Beat cream cheese in a mixer until light and fluffy. Slowly add confectioner's sugar a little at a time. Mix thoroughly.
Melt the chocolate in either a double boiler, or in the microwave. If using a double boiler add water to a saucepan and place over medium heat, bring a low boil, then reduce to a simmer. Place a heat proof glass bowl over top making sure the top of the bowl does not touch the top of the water. Toss the chocolate inside and allow to heat until the chocolate melts completely. If using the microwave, pop the chocolate in a glass bowl and cook on medium heat for about 1 to 2 minutes. After the first minute starting checking the chocolate every 15 seconds to ensure it does not over-cook. You want it smooth as silk.
Once the chocolate is melted allow it to cool slightly, then add it to the cream cheese mixture in the mixer. Add the pistachios and vanilla extract as well. Turn mixer on slow speed, then increase to medium, mixing briefly to allow everything to come together.
Line a loaf pan with parchment paper (makes removing the fudge so much easier). Pour the mixture into the loaf pan and smooth out. Place the pan in the fridge and allow to chill for at least 4 hours, but preferably overnight.
Remove and slice into squares. Serve with a big old fudge loving smile.

Source: Adapted from Kraft Kitchens.

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