Make the festive season even more festive
The calendar has flipped to December and you know what that means. Parties. Lots and lots of parties. And while we all look forward to going out and having a good time with friends and family, it’s not always easy to think of a nice gift to bring the hosts. Until now. This week I’m happy to share the recipe for Rocky Road Cream Cheese Fudge, which, I have to tell you, is as good as it sounds.
Featuring Canadian Cream cheese, this particular recipe has a lot going for it. Yes, it’s positively mouth-watering, but it’s also fast and easy to prepare, which is something you’ll appreciate during the holiday season when time is at a premium. Plus, it pairs extremely well with two bottles in particular.
My first recommendation is a port called Noval Black. Made from traditional Douro grape varieties, its fig and raisin aromas really complement the fudge. And my second recommendation is the well-balanced and truly exceptional G. Marquis The Silver Line Vidal Icewine.
6 Squares (6 oz/180 g) unsweetened chocolate, chopped
1 pkg (8 oz/225 g) Canadian Cream cheese
1 tsp (5 ml) vanilla extract
4 cups (1 l) icing sugar
½ cup (125 ml) packed brown sugar
2 cups (500 ml) miniature marshmallows
1½ cups (375 ml) walnut pieces
Melt unsweetened chocolate; let cool slightly. Beat Canadian Cream cheese, softened and vanilla extract until smooth. Gradually beat in icing sugar and brown sugar. Beat in melted chocolate. Stir in miniature marshmallows and 1-1/2 cups (375 mL) walnut pieces.
Press mixture into square 8-inch (20 cm) foil-lined pan. Cover and chill until set.