Monday, May 25, 2009

No-Cook Cream Cheese Fudge

Makes about 45 pieces
2 cups confectioner's sugar
4 ounces cream cheese, at room temperature
2 ounces unsweetened baking chocolate, melted
1 tablespoon milk, half & half, or heavy cream
1 teaspoon vanilla
1 cup flaked coconut or chocolate chips, optional
1/2 cup chopped nuts, optional

Lightly grease a 9 x 5 inch loaf pan. Line with waxed paper, then lightly grease paper.Beat sugar and cream cheese in a medium-size bowl with electric mixer until well blended. Beat in chocolate, milk and vanilla until well blended, smooth and creamy. Stir in any optional ingredient. Spread evenly in prepared pan. Chill about 8 hours or until firm enough to cut. Lift waxed paper by ends onto cutting board. Cut fudge into 1 inch pieces.

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