Recipe: 00086 Title : Grandma Z's Cream Cheese Fudge Author: Katie Sehorn Date : May 1995 _________________________________________________________________________ 1 12-oz. pkg. semi-sweet chocolate chips 1 oz. unsweetened baker's chocolate 1 stick (4 oz?) butter 1 8-oz pkg. cream cheese (neufchatel works too, but no point. =) Powdered sugar, more or less to taste (I've forgotten the precise measurements, because I leave it out entirely) If you're making this stuff on the stove, unwrap the cream cheese into a medium-sized bowl, cover it with the wrapper (or plastic wrap if you get lots of ants/roaches/bagel addicts) and let it sit out overnight. If you're making this stuff in the microwave, again, be very careful, and you don't need to bother with this step. On the stove, melt the chocolates and the butter together, preferably in a double boiler if you have one, or however you've been able to do it before if you don't. Stir it really well to make sure it's all completely melted. Unwrap the bowl with the cream cheese in it. For the very first ever batch you make of this stuff, you're now going to pour in the melted chocolate, and mix it with a beater (or a spoon if you don't have an electric mixer) while adding small amounts of powdered sugar until it's as sweet as you like it. Any subsequent batches, you should pour the sugar in with the cream cheese before you add the melted chocolate. I'm really into dark chocolate, and I find I don't like any sugar at all, so if you like dark/bitter chocolate, try it without any. You can always warm the stuff up again for the purpose of adding sugar. If you're using a spoon to mix this stuff, then watch out and make sure you really mix in the cream cheese; I've done this before and gotten lots of horrid white lumps in it. Pour the stuff out into a glass dish, cover it, and refrigerate it. (Maybe not immediately, don't overtax that poor fridge. =) If you're doing this stuff in the microwave, then it consists mainly of dumping all the ingredients together and heating them. Stop the microwave every minute to try and stir, just so the chocolate doesn't burn. And remember one quirk of chocolate when melting it in the microwave: it'll keep its shape until you stir it. So don't think you should let it run three minutes at a time because you don't see it melt. Trust me, you can't. I first tried this recipe as a frosting for a cake, pouring the stuff on while it was still a bit warm and workable, and then topping the cake with Hershey's kisses and M&M's. So that's another option. =) -=-=-=-=-=- _________________________________________________________________________