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
- 8 oz. cream cheese, softened
- 4 cups powdered sugar
- 12 oz. high quality white chocolate
- 1/2 cup huckleberry jam
- 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!