| Rocky Road Cream Cheese Fudge
6 ounces unsweetened chocolate
8 ounces softened cream cheese
1 teaspoon of vanilla
1/8 teaspoon of salt
4 cups of confectioners' sugar
1/2 cup of light brown sugar
1 1/2 cup of chopped walnuts
1 1/2 cup of miniature marshmallows |
|
In a metal bowl set over a pan of barely simmering water, melt the chocolate, stirring, remove the bowl, and let the chocolate cool slightly. In a bowl with an electric mixer, beat the cream cheese with the vanilla and the salt until the mixture is smooth, beat the confectioners' sugar and the brown sugar gradually and beat in the chocolate. Beat the mixture until it is combined thoroughly and stir in the walnuts and the marshmallows. Press the fudge into an 8-inch square pan lined with wax paper and chill it for 1 hour or until it is firm. Turn the fudge out of the pan, discard the wax paper, and cut the fudge into squares. Store the fudge in an airtight container lined with wax paper, separating the layers with wax paper, in a cool place. The fudge keeps for 1 week. |
