This is the quickest, easiest, most foolproof recipe for fudge we've seen, using cream cheese and unsweetened chocolate – and if you make it in a roll, just slice it off and serve. It's better cold, especially in the summer. Reprinted with permission from Chocolate is Forever by Maida Heatter, copyright © 2020. Published by Voracious, an imprint of Little, Brown Books.
Ingredients
- 4 ounces unsweetened chocolate
- 6 ounces cream cheese, at room temperature
- ½ teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 pound (4 loosely packed cups) strained confectioners’ sugar
- 3½ ounces (1 cup) walnuts or pecans, cut or broken into medium-size or large pieces
Instructions
Place the chocolate in the top of a small double boiler over warm water on moderate heat. Cover until partially melted. Then uncover and stir occasionally until completely melted. Remove the top of the double boiler and set aside uncovered.
In the small bowl of an electric mixer, mix the cream cheese (or stir it by hand in a bowl) until soft and smooth. Add the vanilla and salt. Gradually beat in the sugar and then add the chocolate and beat until smooth. Mix in the nuts.
Now, either line an 8‑inch square pan with foil or wax paper and press the fudge into the pan, or shape the fudge by hand on a piece of plastic wrap or wax paper into an even shape about 1 inch thick and 6 inches square, or roll the fudge into a sausage shape about 1½ inches in diameter.
Wrap and refrigerate until firm. It may chill longer. Cut into squares or slices and wrap individually or package airtight.
Refrigerate or store at room temperature.
