Subject: Chocolate Cream Cheese Fudge
From: Unicorn (unicorn@indenial.com)
Date: Wed Feb 12 2003 - 08:17:18 EST
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FOOD FUNNY
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Thanks to reader "Sarahbach" for this I-wonder-if-it's-true food
funny:
Two tourists were driving through Wisconsin. As they were approaching
Oconomowoc, they started arguing about the pronunciation of the towns
name. They argued back and forth until they stopped for lunch.
As they stood at the counter, one tourist asked the employee, "Before
we order, could you please settle an argument for us? Would you
please pronounce where we are very slowly?"
The girl leaned over the counter and said, "Burrrrrrgerrrrrr Kiiiiiing."
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TODAY'S RECIPE
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I have to confess that I'm not a big lover of fudge. Traditional
recipes call for lengthy, laborious cooking and stirring, and the
results are usually grainy and way too sweet for my taste. Here is a
recipe that solves all those problems.
Chocolate Cream Cheese Fudge
6 oz (170 g) semisweet chocolate chips
6 oz (170 g) cream cheese at room temperature
2 Tbs (30 ml) milk or cream
4 cups (1 L) sifted powdered (confectioner's) sugar
1 tsp (5 ml) vanilla extract
1/4 tsp (1 ml) salt
1 cup (250 ml) coarsely chopped walnuts, peanuts,
or pecans (optional)
Melt the chocolate chips in a saucepan set over simmering water.
Meanwhile, beat the cream cheese and milk in an electric mixer until
smooth. Beat in the sugar 1/2 cup (125 ml) at a time until smooth.
Blend in the melted chocolate, vanilla, salt, and optional nuts.
Press into a well buttered 8- or 9-inch (20 or 23 cm) square baking
pan and refrigerate overnight or until firm. Cut into 1-inch (2.5 cm)
squares before removing from the pan. Makes about 64 squares.
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