I made some of this for Thanksgiving and was asked to make more for Christmas, so I gave some to my folks and my in-laws for Christmas. Wanted to share the recipe in case you’re interested. I have to tell you, my mom always makes Velveeta Fudge (has for as long as I can remember) and I love the stuff. Regular fudge, I’m not usually prone to eat as it has a LOT of carbs (I count carbs for my diabetes as my insulin pump gives me insulin based on the carbs I eat) and I don’t think it’s worth it. However, the Velveeta Fudge I will splurge on a piece during the holidays. When I made the pistachio fudge, my husband said he liked it even more than the Velveeta Fudge. I thought it was good, but not quite that good. It is white chocolate, so that eliminates some takers.
- 1 lb white baking chocolate OR 12 oz white chocolate chips
- 8 oz softened cream cheese
- 3 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/8 teaspoon green food color (I used the gel food coloring, which worked fine, but didn’t measure it)
- 1/2 cup chopped pistachios (can use extra for garnish)
Line an 8″ square pan with foil. Spray with non-stick cooking spray. Melt chocolate as directed on package. Beat cream cheese in mixer until smooth. Gradually beat in sugar on low until well blended. Add extracts and color. Then add melted chocolate. Mix well. Stir in nuts. Pour in pan and smooth top. Refrigerate for at least one hour. Remove from pan, and cut. Needs to be kept refrigerated as it softens.
Enjoy! Thanks for spending some time with me today!