Description
This sweet, swirled fudge is a delicious alternative to the holiday classic!
Ingredients
Scale
- 1 (8- ounce) block cream cheese, room temperature
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 12– ounces white chocolate
- 12– ounces dulce de leche
Instructions
- Line an 8×8 pan with foil or parchment paper and coat lightly with nonstick spray. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, mix the cream cheese, powdered sugar, and vanilla together until smooth, scraping the sides of the bowl as necessary.
- In the top of a double boiler over simmering water (or a heat-safe bowl), heat the white chocolate, stirring constantly until melted.
- Remove the bowl from the heat and fold it into the cream cheese mixture until mixed evenly.
- Spoon the dulce de leche into mixture and swirl in with a wooden spoon or rubber spatula. Do not over-mix, as you want ribbons of dulce de leche throughout the fudge.
- Spread the mixture into the prepared pan and chill until the fudge is set, approximately one hour.
- Remove the fudge from the pan using the foil for easy removal and cut into small pieces.
- Store airtight in the refrigerator for up to a week.
Notes
Store airtight in the refrigerator for up to a week. Freeze airtight for up to 2 onths. Thaw in the refrigerator.
