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
Line 9 inch round cake pan with plastic wrap.
Arrange cookies in bottom of pan.
Spread ice cream over cookies.
Reserve 1/2 cup fudge sauce. Drizzle/pour remaining fudge over ice cream.
Mix candy into whipped topping. Spread over fudge sauce.
Drizzle remaining fudge sauce onto topping.
Freeze 4 hours or overnight.
Lift cake out of pan; peel off plastic wrap.
Let stand 10 minutes.
Top with additional candy, if desired.
emove the foil from the fudge; cut in small squares.
Pour condensed milk into nonstick pan; heat until milk begins to bubble.
Pour in chocolate chips and stir.
Also add vanilla while stirring.
Remove from heat immediately and fold in pecans. Pour candy into square cake pan that has first been sprayed with Pam.
Put into freezer until hardened.
Cut into squares and serve.
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.
Make the cake in a bundt pan according to package directions. Let cool completely. Remove lids from frosting and microwave for 10 seconds. Stir. Pour slowly over the cake to cover. Now take your green spray frosting and make 3 holly branches in several spots on the cake. Top with 2-3 red hot candies in the middle. And there you have an easy, adorable Christmas cake!
Remove 2 Tblsp. of the fudge topping; set aside. Spoon remaining
o this temperature otherwise your fudge will not set.
Add
In a large mixing bowl, stir all ingredients except fudge topping and mint extract until just moistened.
Pour mixture into a 9 1/2 x 13-inch glass casserole dish which has been sprayed with a nonfat cooking spray.
Bake at 325\u00b0 for 30 to 40 minutes.
Let cook about 10 minutes and then spread fudge topping on top.
If you like a mint taste, stir in mint extract into the fudge topping before it is spread over the brownies.
ompartment to conceal the hot fudge payload.
Spoon about 2
Fudge sauce: Melt chocolate chips and
br>Makes about 7 pounds fudge.
Use foil handles to lift fudge from pan before cutting to
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.