In a bowl, mash cream cheese until light and fluffy. Gradually beat in confectioners' sugar. Beat in almond extract and food coloring. Knead in almonds.
Line a 9-inch square pan with foil and press half of the fudge into an even layer. Place cranberries evenly over fudge. Cover with remaining fudge and press until even. Chill for several hours.
Cut into 1-inch squares with a sharp knife. Store in refrigerator until ready to serve.
kes about 4 pounds of fudge.
NOTES:
* THE STUFF
full rolling boil. Boil fudge for 5 minutes without stirring
tir in vanilla and remove fudge from heat.
Add nuts
or about 3 minutes). The fudge will become dark in color
irm.
Variations: Milk Chocolate Fudge: Substitute 2 cups milk chocolate
I had to make a double batch of fudge icing to get the right thickness of icing for this cake. The icing recipe I used was a combination of 2 different recipes.
In saucepan combine all ingredients. Bring to a boil, and cook for 1 minute Remove from heat. Whisk with an electric mixer, for 2.5 - 3 minutes, or until it thickens enough. Pour over cooled or warm cake. Doubled this for a 9x13.
Put sugar, milk and corn syrup into saucepan.
Cook and stir over medium heat until mixture begins to boil.
Clip a candy thermometer to side of pan.
Cook for about 12 minutes or until mixture reaches 234\u00b0, soft ball stage.
Remove from heat.
Add butter and almond extract.
Beat until fudge begins to thicken. Quickly stir in walnuts and cherries.
Beat until fudge is no longer glossy.
Score into squares while warm.
o this temperature otherwise your fudge will not set.
Add
Fudge sauce: Melt chocolate chips and
br>Makes about 7 pounds fudge.
Thoroughly combine and mix all the dry ingredients in a heavy 4-quart saucepan; stir in milk.
Bring to a bubbly boil on medium heat, stirring constantly.
Boil without stirring to 234\u00b0 (to a soft ball stage).
Remove from heat and add butter or margarine and vanilla.
Do not stir.
Cool at room temperature to 110\u00b0. Beat until fudge thickens and loses some of its gloss.
Quickly spread on a lightly buttered 8 or 9-inch square pan, let cool and cut into squares.
Mix the first 4 ingredients in large pan.
Bring to full, rolling boil.
Turn down heat; simmer for 8 minutes by the clock, stirring constantly.
Remove from heat; stir in remaining ingredients.
Pour into large, flat pan.
Makes 5 pounds fudge.
Boil sugar and cream until it forms soft ball in cold water. Beat until light and add nuts.
Add cut up Christmas cake citrus candy.
Add flavoring and turn onto buttered dish.
Make squares.
bsp coffee liqueur. Pour over fudge sauce layer in pie pan
Butter pan.
In a heavy saucepan combine sugar, cocoa, salt, syrup and Milnot; cook, stirring constantly, to soft ball stage. Add vanilla and butter.
Cool for a few minutes.
Beat the fudge until it turns a dull color and pour into buttered pan.
Serves 6.
et.
Meanwhile, make hot fudge sauce: Combine all ingredients in
br>Meanwhile, for the hot fudge sauce, place all ingredients in
Add 3/4 of the fudge and stir until just combined
br>To make the chocolate fudge sauce, place the chopped chocolate