Cream cheese gives a satin-like texture to this holiday favorite.
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6 cups sugar
1 cup Land O Lakes® Butter
1 (12-ounce) can evaporated milk
1 (8-ounce) package cream cheese
1 (11.5-ounce) package (2 cups) milk chocolate chips
1 (12-ounce) package (2 cups) real semi-sweet chocolate chips
4 ounces bittersweet chocolate
1 (13-ounce) jar marshmallow crème
1 tablespoon almond extract
1 tablespoon vanilla
*Substitute 1 (8-ounce) tub mascarpone cheese.
**Substitute 12 ounces milk chocolate, coarsely chopped.
***Substitute 12 ounces real semi-sweet chocolate, coarsely chopped.
Butter a 15x10x1-inch jelly-roll pan. Set aside.
Combine sugar, butter, evaporated milk and cream cheese in 6-quart saucepan. Cook over medium heat, stirring occasionally with whisk, 20-30 minutes, until mixture comes to a full boil. Boil, stirring constantly, 10-13 minutes, until candy thermometer reaches 234°F or small amount of mixture dropped into ice water forms a soft ball.
Remove from heat; whisk in all chocolate and marshmallow crème. Beat until smooth and glossy. Stir in almond extract and vanilla.
Pour mixture into prepared pan. Refrigerate until firm (at least 2 hours). Cut into pieces. Store refrigerated.
Explore reviews fromour online community
I have made this fudge for years. You can use it as a base for almost any flavor. Sub Rum Extract and add raisins and you have Rum Raisin. If you're feeling adventurous add bacon to the top when it is still soft. I will never make any other type of fudge. Key to success is that everything needs to be at room temp. If you don't have the cream cheese at room team you'll end up with chunks of cream cheese throughout.
The taste is fabulous, but the cream cheese ended up cooked in small bits strewn throughout the fudge! Not something I want to put out for others or give away on candy and cookie trays. Looks like I'll be making another batch of fudge. I used a candy thermometer so I'm not sure what happened?