Summer Fruit Fudge

Yield: 2 1/2 pounds

Ingredients

• 8 ounces cream cheese
• 1/2 teaspoon cinnamon
• 1/4 teaspoon grated nutmeg
• 1/4 teaspoon salt
• 12 ounces white chocolate, melted, cooled
• 3 cups sifted confectioners' sugar
• 1 1/4 cups toasted, finely chopped blanched almonds
• 1 cup fresh blueberries

Instructions

1. Line an 8 inch square pan with a 15 inch length of foil, pressing it into corners and against sides to make a smooth lining.
2. In a large bowl, beat cream cheese, cinnamon, nutmeg and salt until perfectly smooth.
3. Beat in white chocolate.
4. At medium-low speed, add confectioners' sugar, 1 cup at a time.
5. Increase speed to high; beat 2 minutes.
6. Fold in 1 cup nuts, then berries.
7. Add to prepared pan; smooth top.
8. Sprinkle with remaining nuts. Lightly press into surface.
9. Cover and refrigerate 8 hours or overnight.
10. Turn fudge out onto work surface; carefully peel off foil. Turn fudge right side up.
11. Store in refrigerator.
12. Serve cold.

Attribution

Posted by Annette at Recipe Goldmine 8/22/2001 1:37 pm.