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Food Network Canada's Rocky Road Cream Cheese Fudge

So, remember a couple of weeks ago when I made those strawberry jalousies? I made them because I had some extra puff pastry on hand that I wanted to use. I had half a box, which meant cutting the jalousies recipe in half.

Well, I used up the puff pastry with that recipe, but cutting it in half left me with half a box of cream cheese to use up. Which meant I needed to find a recipe that either called for only half a box of cream cheese, or that I could easily cut in half.

Luckily, I didn’t have to look too far. After only one or two searches, I found Food Network Canada’s Rocky Road Cream Cheese Fudge.

Ingredients

Fudge, for some reason, is something that I don’t make very often. I’m not sure why, to be honest; I like fudge, and I’ll have some if I’m given the opportunity. But I’ve rarely made it myself.

Coming across this recipe seemed like a good chance to change that trend. The recipe looked fairly easy, and I knew it wouldn’t take much effort to cut it in half. Plus, as an extra little bonus, I had most of the ingredients on hand.

Cream cheese mixture

Everything came together fairly well in this recipe, although there were a couple of steps that I did a bit differently. I waited to melt the chocolate until I had the cream cheese, vanilla and sugars already combined. I was a bit worried that melting the chocolate ahead of time would give it too much time to cool and start to thicken up a bit, which would have made it difficult to incorporate into the cream cheese mixture. Be melting it once the cream cheese mixture was prepared, I was able to let it cool just enough that it was still easy to mix in.

I also found that I had a bit of trouble pressing the fudge into the pan, as it was fairly sticky. That problem had an easy fix, though; I just wet my hands slightly with cool water, and the stickiness was no longer an issue.

Marshmallows, walnuts and fudge mixture

Once the fudge has cooled enough that it’s firm, you simply take it out of the pan and cut it into squares. I don’t recommend leaving the fudge to chill for too long, though, especially if you put it in the freezer to chill. If it’s too hard, you may not be able to cut it as cleanly.

All in all, I would consider this an easy, good recipe to make. The fudge came out pretty tasty, though it was a bit too sweet for my tastes. If I make it again, I’ll probably cut down on the amount of sugar used.

Rocky Road Cream Cheese Fudge