Cream Cheese Chocolate Fudge with Pistachios
This Cream Cheese Chocolate Fudge with Pistachios is so easy to make and the flavor is out of this world. It's perfect fudge for holidays!
Servings: 24
Calories: 162kcal
Ingredients
- 8 ounces cream cheese softened
- 4 cups confectioners' sugar
- 6 ounces milk chocolate melted
- ½ cup pistachios chopped
- 1 teaspoon vanilla extract
Instructions
- Begin by beating the cream cheese in a stand mixer, or hand mixer and bowl, until the mixture is light and fluffy. Slowly add confectioner’s sugar a little at a time, begin mixing on a low speed then increase the speed slowly. Mix thoroughly.
- Next, melt the chocolate in either a double boiler, or in the microwave in a microwave safe bowl.Double Boiler Method:Add water to a saucepan and place that on the stovetop burner over medium heat. Bring the water to a low boil, then reduce heat to simmer. Next, grab a heat proof glass bowl and place it over top of the saucepan on the stovetop. Toss the chocolate inside the bowl and allow it to melt over in the bowl over the saucepan. Use a spatula to stir occasionally until the chocolate is smooth. Microwave Method:Add the chocolate to a microwave safe glass bowl. Place the bowl in the microwave and heat for about 1 to 2 minutes, checking after the first minute is recommended. Stir to see if it's smooth, if it's not then pop it back in the microwave at 15 second intervals, checking and stirring at each. It's done when the chocolate is smooth with no pieces left in it.
- Allow the chocolate to cool slightly, then once it's cooled you can add it to the cream cheese mixture in the mixer bowl. You can add the pistachios and vanilla extract at this time as well. Begin by turning the mixer on slow speed, then gradually increase the speed to medium, mixing briefly to combine all the ingredients.
- Next, line a loaf pan or baking pan with parchment paper. Then, pour the fudge mixture into the pan and use a spatula to smooth it out. You can lightly tap the pan on the counter to help remove any bubbles. Quickly pace the pan of fudge in the fridge and allow to chill for about 4 hours, or overnight.
- Remove the fudge from the fridge and slice it into squares. Serve immediately or store for later.
Notes
Recipe adapted from Kraft Kitchens
Nutrition
Calories: 162kcal | Carbohydrates: 25g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 31mg | Potassium: 60mg | Fiber: 1g | Sugar: 24g | Vitamin A: 138IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 0.3mg