Festive Fudge

This no-bake fudge is easy to make: Just throw everything into a bowl and use an electric mixer, or, if small children are doing the cooking, seal the ingredients in as many ziplock bags as there are kids and let them mash it around. When the fudge is set, put the finishing touch on a scrumptious homemade Christmas gift by placing the squares in decorative candy cups and layering them between foil- or plastic-wrapped pieces of cardboard in a tin (we used a 2-pound tin, $4, containerstore.com) or plastic container with a lid.

Hands-On Time: 15 minutes
Ready In: 2 hours, 30 minutes
Yield: about 1 pound


    2 cups confectioners sugar
    2 ounces unsweetened chocolate, melted
    3 ounces cream cheese, at room temperature
    1 tablespoon milk
    1 teaspoon vanilla extract
    Pinch of salt
    Holiday sprinkles for decorating (optional)


  1. Thoroughly beat all ingredients except sprinkles together in a bowl, or thoroughly mash everything up in a gallon-size ziplock bag.
  2. When ingredients are smooth and completely mixed, either spoon fudge out or cut a hole in the bottom of the ziplock bag and squeeze it into a greased 8-by-8-inch square foil pan and pat out evenly. Decorate with sprinkles if you want, pressing them into the surface of the fudge. The fudge will be ready to cut into squares and eat in 2 hours. It shouldn't be frozen, but will keep at room temperature for a week.

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