4 cups sifted confectioners sugar 1 8 oz package Philadelphia Brand cream cheese 4 1 oz square unsweetened chocolate, melted (I use the choco bake pouches made by Nestle) 1/2 cup chopped nuts 1 teaspoon vanilla Dash of salt
Gradually add sugar to softened cream cheese, mixing well after each addition. Add remaining ingredients; mix well. Spread into greased 8 inch square pan. Chill several hours or overnight; cut into squares. Garnish with additional nuts, if desired.
1-3/4 pounds
Variations: Omit nuts and vanilla; add few drops of peppermint extract and 1/4 cup crushed peppermint candy. Omit nuts; add 1 cup shredded coconut Omit nuts; add 1/2 cup chopped maraschino cherries.
My family loves nuts, so even if I do the variations, I still add the nuts.
Cheesecake Fudge 1/4 C. butter 2 1/2 C. sugar 1 (5-oz.) can evaporated milk (or 2/3 C.) 3 C. miniature marshmallows 2 (3-oz.) packages cream cheese, cubed and softened 1 (12-oz.) package premium white chocolate chips 2 t. vanilla extract
Line a 9-inch square baking pan with lightly buttered waxed paper or aluminum foil. Set aside. Combine butter, sugar, milk and marshmallows in heavy 2 1/2 to 3-quart saucepan; bring to full rolling boil on medium heat, stirring constantly. Continue boiling for 5 1/2 minutes on medium heat or until candy thermometer reaches 234*, stirring constantly to prevent scorching. Remove from heat.
Stir in cream cheese and white chocolate chips until melted. Add vanilla and mix well. Pour into prepared pan. Cool at room temperature. Cut into squares. Makes about 2 dozen candies.
1 lb. oleo or butter 1 lb. Velveeta cheese 4 lbs. sugar 1 c. cocoa 1 tbsp. vanilla Chopped nuts
In a saucepan, melt these 2 ingredients oleo and cheese. Sift together the sugar and cocoa, then add the cheese and oleo mixture and add the vanilla and nuts. Mix well and spread evenly into a greased, 9 x 13 inch pan. Cool and cut in pieces. Makes about 6-1/2 pounds of creamy, inexpensive fudge.
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