MeMa’s Fudge
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My late mom came up with this recipe years ago by combining a couple of different recipes. Our whole family loves it. Keeping her tradition going, I now make it every year for Thanksgiving and Christmas. The family always asks where their take-home bag is! Lord help me if I don’t make it…
Through the years, I altered the way I make this fudge. Mom didn’t have a stand mixer so she did everything by hand. I can remember her kneading the powdered sugar in a little at a time and it would take her hours to make enough. She always had to send a container of fudge home with everyone.
Now that we are living full-time in our RV, I am back to hand kneading. It isn’t as bad as I remember!
This fudge is a crowd and family pleaser. The best thing about this fudge is that you can freeze it. This past year I have started freezing it in slabs. If you use the jelly roll pan (looks like a half cookie sheet) and cut the slab in half, it fits perfectly in a gallon-size freezer bag. I’m not sure how long it will last in the freezer because it gets eaten within a month or 2 at my house. But the slab makes for easier gifting and transport. And they can cut the pieces as big as they want…
MeMa’s Easy Fudge
30
minutes30
minutesThis fudge is a crowd and family pleaser. And super easy to make!
Keep the screen of your device on
Ingredients
8 oz pkg Cream Cheese (Softened)
12 oz pkg Chocolate Chips
1 Cup Peanut Butter
16 oz pkg Powdered Sugar
1 tsp Vanilla
Directions
- Whip Cream Cheese with a hand mixer or stand mixer until light & fluffy.
- While the cream cheese is being whipped; melt the chocolate chips in the microwave. I normally do 20 seconds then stir. Then 10 seconds at a time until all the chips are completely melted.
- Add the chocolate to the cream cheese until completely blended together.
- Add the Peanut Butter. The mixture will start having a drier appearance at this point. Again, mix until the ingredients are completely blended.
- Add Vanilla.
- Start adding Powdered Sugar ½ cup at a time. Keep adding Powdered Sugar until a nice ball of dough forms. Taste it! It should taste sweet and peanut buttery. Once you are satisfied with the taste; you are ready to mold it.
If you are using a stand mixer: Once the mixture gets thicker; switch to a dough hook. Turn the mixer off and scrape sides with a scraper every now and then. - Line a Jelly Roll pan (looks like a half cookie sheet) with waxed paper. Any pan will do, I just find the jelly roll pan to be the perfect size for the thickness I like.
Dump the ‘dough’ onto the waxed paper and press it into the corners. Chill the pan in the fridge for a couple of hours. - Invert onto a cutting board and cut into pieces. I like using a big rocking pizza cutter. Link below in the Equipment Section!
Notes
- If you use a Stand Mixer and are using the metal bowl: Heat it up in some HOT water. This helps when you add the chocolate chips, which have a tendency to harden up if your metal bowl is cold!
- When you blend the Cream Cheese until fluffy, just make sure there are not any lumps and it is really creamy. (This could take a few minutes, but worth it! This is my trick for any time I use cream cheese. It just seems to make everything better.)
- If you want to take this to a gathering, use a bowl inside of a bigger bowl with ice or an ice pack. This will keep the fudge from melting. (See the picture in step #8.)
- You can also make this with any kind of chips. Just leave out the peanut butter! Butterscotch is good. Chocolate cherry chips are another favorite.
Equipment
- Pizza RockerBuy @ Bed Bath & Beyond
- Cutting BoardBuy Here
- Spatulas SetBuy @ Bed Bath & Beyond
- 1/4-Size Baking Sheet 2 packBuy @ Sam’s Club
- KitchenAid Hand MixerBuy @ Kohls
- Mixing Bowl w/ Splash Proof LidBuy @ Bed Bath & Beyond
- Dry Measuring CupsBuy Here
- KitchenAid Stand MixerBuy @ Bed Bath & Beyond
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