Really, no one can guess the appropriate taste of cream cheese fudge one needs. Sometimes shopped cream cheese fudgy may keep you wanting more or less chocolate in it. Some may look soft but appear hard, and other variety of errors one could expect.
Whatever the case may be, today I’m going to teach you how to make your own cream cheese fudgy that suits your taste bud and satisfaction.
This cream cheese fudge recipe is rich, acidic, and has a strong chocolate flavor. It produces a soft, chewy fudge that is smooth, creamy, and not overly sweet. More importantly, the fudge won’t rot your teeth as other fudges do and it is incredibly simple to make.
No need to bother about purchasing a candy thermometer or deciphering what “soft-ball stage” refers to as you won’t need to produce candy from scratch.
What Is Cream Cheese Fudge?
Cream cheese fudgy is a delightful flavor combination of chocolate and cream cheese. It has the general firm, chocolate consistency of a normal fudge, but with the inclusion of cheese. Although its flavor adds a nearly cheesecake-like taste to this candy.
The addition of vanilla makes it even better, creating a mouthwatering blend of salty, tangy, and sweet flavors; while a silky, creamy, and smooth consistency is further ensured by cream cheese and chocolate.
Meanwhile, the walnuts give a crisp textural variation, while the powdered sugar makes sure there are no grits.
See Also: Too Much Chocolate Cake Recipe
Cream Cheese Fudge Recipe
Even kitchen novices may quickly master the 5-ingredient, incredibly straightforward recipe for cream cheese fudge. Below are the ingredients needed to prepare this fabulous fudge:
Ingredients You Will Need
- Cream Cheese softened: For a rich, creamy texture and a tangy, salty, cheesy flavor that goes incredibly well with chocolate.
- Powdered Sugar: The beauty of this recipe is that you don’t have to worry about turning sugar into candy. Even without heating, using powdered sugar will make sure that your fudge is beautiful and smooth. To remove lumps, be careful to sift the sugar in advance.
- Unsweetened Chocolate: Of course, if you like a sweeter fudge, you can certainly use dark or semi-sweet chocolate. Just keep in mind that the recipe already calls for a lot of powdered sugar.
- Chopped Walnuts: Walnuts, after chopped, should be toasted in a skillet for several minutes to bring out a stronger taste.
- Vanilla: The supernatural flavor enhancer.
See Also: How to Melt Chocolate Chips
How to Make Cream Cheese Fudge
This quick type of fudge is far simpler to make than classic fudge, which may be a little tricky. For this recipe, there’s no need to use candy thermometers or keep an eye out for sugar crystallization on the pot’s sides.
All you need is to prepare your baking dish beforehand. Use cooking spray to generously grease an 8-inch square pan. This will make getting the fudge out of the pan a breeze. You could also line it with parchment paper. Allowing an overhang on the sides will make lifting simpler.
Next, beat the cream cheese for about 2 minutes, or until it is smooth. Cream cheese must be softened; else, the mixture will be lumpy. You can microwave it for 10 seconds on low power if you forget to remove it from the fridge in time.
Add the powdered sugar gradually and mix until thoroughly blended. To create a smooth mixture, be careful to sift the powdered sugar first.
Melt the chocolate while keeping the mixture aside. You can accomplish this in one of three ways: a microwave, a double boiler, or a saucepan.
Regardless of the method you choose, make sure the chocolate is completely melted because this is essential to getting the ideal fudge consistency. Add the chocolate, chopped walnuts, and vanilla to the cream cheese mixture once it has melted.
For about 3 minutes, or until thick and no longer glossy, beat the mixture on low speed. Before slicing, spread the fudge into the pan prepared and place it in the refrigerator for at least 3 hours.
To cut neat slices of fudge, use a sharp knife. Enjoy it after serving!
- To prevent the chocolate from becoming grainy and grittier, don’t melt it above 120 degrees Fahrenheit (seized chocolate)
- In a similar vein, avoid overcooking the chocolate, particularly when using the microwave. Chocolate that is seized and grainy can result from this
- If using the double boiler method, make sure water is kept away from the chocolate. The chocolate will seize with the slightest drop of water
- Make sure the top bowl or pot and the mixing tool are completely dry before melting the chocolate. When mixing, use a metal utensil only; wooden utensils tend to retain water and can seize
- If your chocolate has seized, add more chocolate chips gradually and stir until the mixture is silky and smooth
Frequently Asked Questions
How Long Should You Beat Fudge?
It’s hard to say exactly because everybody’s different. But if you’re having trouble figuring that out, at least you now know to beat it for about 5 to 15 minutes—that’s a solid base from which to start.
Use a wooden spoon to vigorously stir the fudge, ensuring your arm constantly moves over the entire area until it thickens and loses its gloss. Although, it is much easier to use an electric mixer instead of beating with your hand.
Do I Overheat The Fudge?
No. When the butter gets too hot, it can cause the fudge to separate and become oily. Separated fudge can be fixed by remelting it, but this is best prevented by monitoring the temperature with a candy thermometer.
Do I Need A Specific Amount Of Chocolate For The Fudge?
No, you don’t need a specific amount of chocolate for the Fudge. The amount of chocolate is determined by your needs and preferences. As long as you have enough cocoa butter to make the layer, the amount of chocolate will not affect the taste or texture of the Fudge.
Why Use Evaporated Milk In Fudge?
Evaporated milk is a form of dried or condensed milk that has been cooked to reduce its water content. It is more stable than regular milk and can withstand high temperatures, which makes it ideal for candy-making.
See Also: How To Keep Hot Chocolate Warm Outside
Cream Cheese Fudge Recipe
Here’s how to make cream cheese fudge recipe at home.
1 (8-ounce) package cream cheese, softened
4 cups powdered sugar, sifted
1 (4-ounce) package unsweetened chocolate, melted
- With cooking spray or line with parchment paper, spray an 8-inch square pan, leaving an overhang on the edges.
- In a large bowl, beat the softened cream cheese at medium-low speed until it becomes smooth and creamy, this should take about 2 minutes.
- Beat in the sugar gradually until it becomes smooth and lump-free.
- Now, pour the chopped walnuts, vanilla, and melted chocolate into the mix, and beat on low speed for 3 minutes.
- Spread the fudge mixture into the prepared pan, and refrigerate it for at about 3 hours or until it becomes firm. Slice it into squares and enjoy your meal.
The classic, time-consuming fudge is made differently in this recipe for cream cheese fudge. Even though it’s a condensed version, it tastes indulgent and lovely.
It’s delicious and also very heart-healthy! It’s simple to make, versatile, and can fit into a well-balanced diet.
I’ve used it as an after-dinner dessert, an added breakfast treat, and a substitute for fatty snacks or desserts. You can cut it into cookie-sized bites or candy bar-sized chunks. It satisfies that sweet tooth!
And I’m sure your favorite taste indeed won’t be left out if instructions are followed carefully. The combination of salty, tart cream cheese, and decadent chocolate is a definite winner.