Who would like to make Huckleberry Fudge for the holidays?
Fudge is a favorite goodie this time of the year, but why not make it ever better by making it huckleberry fudge!
Here’s a quick and easy receipe
Ingredients
- 8 oz. cream cheese, softened
- 4 cups powdered sugar
- 12 oz. high quality white chocolate
- 1/2 cup huckleberry jam
Instructions
- Line an 8×8-inch baking pan with parchment or wax paper.
- Beat the cream cheese in a stand mixer with the paddle attachment (or by hand or with a hand mixer) until smooth.
- Add the powdered sugar one cup at a time and beat until smooth and incorporated. Repeat until all of the sugar is added to the cream cheese.
- Melt the white chocolate on half power for a minute in a microwave. Stir and melt for another minute on half power until mostly melted. Remove from microwave and continue stirring until all solids have liquefied. (If you don’t like or don’t have a microwave, you can set the white chocolate in a heatproof bowl and then set the bowl on top of a pot of simmering water (about an inch of water is enough), stirring until the chocolate melts.)
- Add the white chocolate to the cream cheese mixture and beat until combined. It will lose the smooth texture and become fluffier.
- Mix the jam into the cream cheese mixture until completely blended, or you can swirl the jam into the mixture by hand.
- Pour the fudge into the baking pan and smooth it out evenly. Refrigerate the fudge until firm (about an hour).
- Remove the fudge from the pan and slice with a wet knife (clean the knife between cuts for cleaner slices). Makes 64 1-inch squares.
- Store in an airtight container in the refrigerator for up to a month.
And, if you don’t have huckleberry jam in your pantry, check out the large selection offered here!
Check out the complete story behind the recipe
Followed the recipe to a T, and it is too soft. Any advice?
Sorry, but the recipe was shared exactly how the author wrote it. But, maybe adding less liquid would help it to be firmer~
I want to make chocolate huckleberry frudge. Do you have a recipe, please?
Technically, we don’t. But if you use the recipe here and substitute milk or dark chocolate for the white chocolate, you will have chocolate huckleberry fudge.
I followed this recipe closely and it did not set up very much. I noticed when I added the white chocolate to the cream cheese mixture I didn’t feel it got fluffier. Can someone tell me what I did wrong. It has great flavor and we would like to make more but we would like it to turn out right.
Sorry, I don’t have any suggestions. Did anyone else make this recipe and have some ideas for Mary?
I have the same question, made it twice and it doesn’t set up.
suggestions? it tastes great from a spoon!
I have tried it twice and it does not set up. Do not use this recipe.
I am so sorry you have issues with this recipe!
Had no problems with this recipe. The only thing I can suggest is that you slowly melt the white chocolate and not allow it to get overheated.