12 oz melted semisweet chocolate chips
8 oz. softened cream cheese
1 lb powdered sugar
1 t vanilla or other flavoring
Mix all ingredients except sugar until thoroughly combined. Then slowly mix in sugar. Spread into LIGHTLY buttered (or nonstick sprayed) dish and refrigerate at least four hours. Cut into squares and serve.
I've gotten good reviews with this: http://www.foodnetwork.com/recipes/cooking-live/mamie-eisenhowers-million-dollar-fudge-recipe/index.html
I use the below recipe for chocolate fudge:
16 oz. (450 g) chocolate chips combine
4 Tbs. (57 g) butter
14 oz. (396 g) can sweetened condensed milk
and the fudge is kind of soft....anyone has a tried and good recipe that I can try?
Fudge(This is the one I use all the time, if you want peanut butter fudge use peanut butter chips instead of chocolate)
3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow creme
1 cup chopped nuts
1 teaspoon vanilla extract
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.
Makes 3 pounds.
Note:I use a candy thermoter and cook it to softball stage between 230-240
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