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Chocolate is essential in fudge it not only does it give it its overall flavor but it also adds body and texture. The smoothly chocolate is irreplaceable in fudge.
Cream cheese is essential in the cheesecake flavor and texture, similarly to the the white chocolate it also gives the fudge flavor and texture. While the chocolate firms up the fudge texture the cream cheese softens the texture and makes the fudge more pliable. Reduce the addition of cream cheese for a firm stand up traditional fudge.
Sweet and condensed milk adds big flavor to any dish its added to. Sweet and condensed is exactly as the name suggests it is condensed milk that has a thickened syrup texture and is also heavily sugared.
Powdered sugar is a cheesecake staple because of its fine texture it is easy to cream, bake and seamlessly integrate with cream cheese. The same is true for the fudge its an easy addition.without the worry of a gritty texture you can sometimes get with regular fine sugar.
Vanilla is a flavor amplifier for any sweet treat, don’t skip the vanilla.
Butter facilitates the melt on the fudge. Once you start to melt the fudge in the double boiler the butter make sure the cream cheese and white chocolate doesn’t stick, dry out or burn. Its also adds a buttery-ness to finish the mouth feel of the fudge.
melting the ingredients in the proper order sets your fudge up for the best texture. melting the butter into the base first keeps the chocolate and cream cheese from sticking to the bottom and taking too much heat too quickly. the butter also gets folded into everything resulting in richer results.
the sky is the limits when it comes to the additions you can add to the fudge from cookies, sprinkles, dried fruits or nuts you can add anything that can be added to a cookie or cake. flavor the base of the fudge with any type of chocolate or additional flavor extract like mint, lemon or nut extracts.
shape and set the fudge in the serving container. that way you don’t have to worry about moving and disrupting the set fudge. top the fudge with the crunch cookies or stir them in if you plan on eating the fudge within 48 hours.
If you prefer to portion and cube your fudge you’ll need the recipe to be a little firmer so it can hold and set. in that case, reduce the cream cheese by half (4oz) to get set firm fudge!