In the event that the Halloween jaunt doesn't bring in a good haul, best have this white chocolate and cream cheese fudge firming up in the fridge!
What do I need ?
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
4 cups icing sugar
2 pkg. (170 g each) Baker's White Chocolate, broken into pieces, melted
1 cup chopped pecans, toasted
1-1/2 tsp. vanilla
8 drops yellow food colouring
4 drops red food colouring
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How do I make it ?
Line 8-inch-square pan with ends of foil extending over sides. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in sugar until well blended. Add remaining ingredients; mix well.
Spread onto bottom of prepared pan.
Refrigerate 1 hour or until firm. Use foil handles to remove fudge from pan before cutting into 48 pieces.
Kraft Kitchen Tips!
Top with orange and black sprinkles before refrigerating.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 5 g
Cholesterol 15 mg
Sodium 55 mg
Carbohydrate 30 g
Fibre 0 g
Sugars 29 g
Protein 2 g
24 servings, 2 pieces (48 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.