Crafty Recipe - Fun Fudge by Wen Zientek-Sico This never-fail recipe for fudge is almost as fun to work with as it is to eat! The fudge is very forgiving and makes a great gift or fun project for the kids to play with on a cold snowy afternoon.

Fun Fudge

If you have ever tried to make homemade fudge you know that it can oftentimes be a hit or miss endeavor. Throw in a few eager little helpers and the results tend to pile up in the miss category alarmingly frequently. Not with this fudge! It is simple, easy, and fool proof. It can also be stored and given at room temperature without ruining the texture or taste of the fudge, making it perfect for gift giving. 1 cup of raisins, nuts, chocolate chips, or other ingredients can be folded into this fudge if desired, but we like it best plain. The very forgiving nature of this fudge also makes it perfect for children to prepare for gift giving. This fudge can be cut into fun shapes, but is also very malleable and can be used as a great modeling clay to make unique edible gifts…or to simply have fun with.

4 ounces unsweetened chocolate
6 ounces softened cream cheese
1 teaspoon pure vanilla extract
1/8 teaspoon salt
4 cups sifted powdered sugar

Line a 9 inch square pan with foil and grease liberally. Melt the chocolate in a small heavy saucepan over very low heat or in a microwave until very smooth and melted, stirring frequently. Place the cream cheese in a large bowl and beat for five minutes, or until very light and fluffy. Mix in the vanilla and salt. Mix in the sugar one cup at a time, mixing well after each addition. Beat in the chocolate and mix until uniform. Press the fudge into the prepared fan. Cover tightly and refrigerate for at least 3 hours. Remove from the pan and slice into squares, or cut into small shapes with small cookie cutters. Store the fudge in a tightly sealed container, or wrap individually for gift giving. The fudge can be stored at room temperature for up to a week or refrigerated for several weeks.

Makes 1 1/2 pounds fudge

Preparation Time: 20 minutes
Cooking Time: 5 minutes
Cooling Time: 3 hours
Total Time: 3 hours, 25 minutes

Project Developed, Styled, and Photographed by Wen Zientek-Sico.