Can it really be a secret ingredient if it’s written in the title?
I’m not sure, but all I know is I was damn excited to tell you about using cream cheese in your next batch of fudge. I couldn’t even wait until the body of the text. The cream cheese completely makes this recipe!
I absolutely love Nutella. This doesn’t make me special or interesting. Every living, breathing, capable-of-eating-sugar-dairy-and-nuts person loves Nutella.
I’ve added it to brownies and cupcakes before, but never fudge. I know there are already some great recipes out there for this stuff, but I wanted to find a way to give it just a little more oomph.
Cream cheese was the perfect choice. You don’t need a ton for this recipe, but it gives the fudge an extra creamy, dreamy texture. It’s like a rich, smooth Nutella truffle with a hint of cheesecake.
Fudge is something I’ve always had trouble with. Once, I used an entire can of evaporated milk in a recipe that called for condensed milk. The result was sandy, crumbly and sad. Once, the fudge hardened so quickly it was like knocking a wall down to get it out of the pan.
With more than one pan of fail fudge in my wake, I feel comfortable saying this is a safe option for those looking for fool-proof fudge.
Some fudge, like brown sugar fudge, is just fine when it’s a bit crumbly and dry. But, when it comes to chocolate, I want smooth and delicious. No dry flaky bits around the edges. The cream cheese and heavy cream in this recipe most definitely ensure you won’t have fall-apart fudge on your hands.
This isn’t specifically a Christmas recipe, but it is absolutely perfect for gifts. The sprinkles on top are not required, but are certainly encouraged. Just remind your gift receivers on a cute little gift tag that this is best eaten right away (obviously it will be) or stored in the fridge/freezer.
For gift-giving, I recommend wrapping a few pieces, backed by cardboard, in cellophane with some Christmas ribbon. It’s got that rich, deep chocolate flavour that you only need a few hints of to feel full of chocolatey goodness.
What’s your go-to edible Christmas gift? I’d love to hear more in the comments!
Nutella cream cheese fudge
Makes 36 pieces
- 1/2 cup of salted butter
- 1 1/4 cup Nutella
- 1/3 cup of cream cheese
- 1/3 cup of heavy cream
- 1/2 cup of semi-sweet chocolate chips
- 1 tsp salt
- 1 tsp vanilla
- 2 1/2 cups of powdered sugar (if you want a stiffer fudge, add an additional 1/2 cup)
- Sprinkles or chopped hazelnuts to garnish (optional)
- Line a 9 x 9 pan with parchment paper. Heat a medium to large-sized pot on the stove on medium to high heat.
- Add butter and once completely melted, add Nutella. Stir until combined. Add cream cheese and heavy cream, stirring constantly. Then add semi-sweet chocolate chips, salt and vanilla.
- Continue cooking for about three minutes and remove from heat. Add powdered sugar 1/2 cup at a time, stirring until fully combined with no lumps every time. If your fudge still seems too liquid, add a bit more powdered sugar. However, this fudge will harden in the fridge. It is meant to be kept cold anyway, because of the cream cheese and heavy cream.
- Pour into your prepared pan, adorn with sprinkles or chopped hazelnuts and set in the fridge to cool for at least two hours. Cut with a hot knife, cleaning in between each cut for perfect squares. Store in an airtight container in the fridge or freezer.