Summer Fruit Fudge

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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.

Yield: 2 1/2 pounds

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