Prep time: 30 minutes
Makes about 1½ pounds, or 64 1-inch pieces
Edna Wong Yue of West Sacramento was looking for a fudge recipe using cream cheese.
This is one of my all-time favorite recipes because it is so easy and delicious. It comes from "Maida Heatter's Book of Great Chocolate Desserts," by Maida Heatter (Alfred A. Knopf, 1983, $16.95). Because it calls for confectioners' sugar, not granulated sugar, it is never grainy. I use the microwave to melt the chocolate instead of the double-boiler method.
4 ounces (4 squares) 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
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. Serve cold or at room temperature.
Note: The prep time does not include the chill time after fudge is made.
Per piece: 58 calories; 1 gram protein; 8 grams carbohydrates; 3 grams fat (1 saturated, 1 monounsaturated, 1 polyunsaturated); 3 milligrams cholesterol; 13 milligrams sodium; 0 fiber; 7 grams sugar; 44 percent calories from fat.