Recipe for cooking Summer Fruit Fudge
Desserts to Go with Coffee and Tea :: Fudge Recipes
Summer Fruit Fudge
Posted by Annette at recipegoldmine.com 8/22/2001 1:37 pm
8 oz. cream cheese
1/2 tsp. cinnamon
1/4 tsp. grated nutmeg
1/4 tsp. salt
12 oz. white chocolate, melted, cooled
3 c. sifted powdered\sugar
1 1/4 c. toasted, finely chopped blanched almonds
1 c. fresh blueberries
Line an 8-inch-square pan with a 15-inch length of foil, pressing it into corners and against sides to make a smooth lining.
In a large bowl, beat cream cheese, cinnamon, nutmeg and salt until perfectly smooth. Beat in white chocolate.
At medium-low speed, add confectioners\sugar, 1 cup at a time. Increase speed to high; beat 2 minutes. Fold in 1 cup nuts, then berries.
Add to prepared pan; smooth top. Sprinkle with remaining nuts. Lightly press into surface. Cover and refrigerate 8 hours or overnight.
Turn fudge out onto work surface; carefully peel off foil. Turn fudge right side up. Store in refrigerator. Serve cold.
Makes 2 1/2 pounds.
sugar, 1 c. at a time. Increase speed to high; beat 2 min.. Fold in 1 c. nuts, then berries.
Add to prepared pan; smooth top. Sprinkle with remaining nuts. Lightly press into surface. Cover and refrigerate 8 hours or overnight.
Turn fudge out onto work surface; carefully peel off foil. Turn fudge right side up. Store in refrigerator. Serve cold.
Makes approximately 2 1/2 pounds.
