I’ve been a fudge fiend ever since I was little. It’s just so sweet and sugary and delicious. My grandma always made the best chocolate and peanut butter fudge at Christmas.
I, on the other hand, had never even attempted fudge before now.
First of all, I might eat it all if I have a big pan of it beckoning me from the kitchen.
Second of all, candy thermometers cost five whole dollars and sometimes I’m extremely stubborn and cheap.
Third of all, I’m a wee bit lazy.
Then my husband mentioned dipping pretzels in the white chocolate concoction I had whipped up for him to make his daily white chocolate mocha. I knew then that it was just a matter of time.
I can’t resist making that man treats. I like him. I like him a lot.
So, here it is. Easy peasy, no candy thermometer required (although I bought one while at the store for the ingredients, anyway – because I’m insane). Seriously, if all fudge making is this easy, we are in some serious trouble.
This has a bit of a cream cheese frosting taste, but then it’s got a shot of the white chocolate and the crunch of the pretzels (they do stay crunchy, I’m pleased to say) to liven things up.
Happy holiday baking season, y’all. I’m so excited to get this party started.
- 1 (8 ounce) package cream cheese
- 4 cups confectioners' sugar
- 1 1/2 teaspoons vanilla extract
- 15 ounces white chocolate, chopped
- 3/4 cup chopped pretzels
- In the bowl of your mixer, beat cream cheese, sugar, and vanilla until smooth and no lumps remain.
- In the top of a double boiler (or just a glass bowl set over a pot) over lightly simmering water, heat white chocolate, stirring until melted and smooth.
- Stir the melted white chocolate and pretzels into the cream cheese mixture.
- Spread into a parchment lined 8x8 baking dish and chill for 1 hour.
- Cut into 1-inch squares (or smaller - this stuff is rich!) and serve!