Cream Cheese Creamy Fudge
If you've ever wanted to make treats with cream cheese frosting but you can't because it's not fully cooked, then a cream cheese fudge is the answer.
This recipe combines the richness of sweetened condensed milk with the smooth tang of cream cheese, creating a filling that's versatile, fully cooked, and perfect for stuffing into cookies or using anywhere you would use a cream cheese frosting.
Why I love this cream cheese fudge
- This creamy fudge has a low pH due to added citric acid and a high solid content, due to being fully cooked. For applications where stability and safety may be a concern, this could be a great alternative!
- The subtle tang from the citric acid enhances the cream cheese flavor naturally.
- It's versatile - use it as a cookie filling, spread it on cakes, or pipe it on top of cupcakes.
Ingredient Overview
Here's what makes this cream cheese fudge so special:
- Sweetened condensed milk - Provides the creamy, sweet base that gives fudge its texture.
- Heavy cream - Adds richness and smoothness, due to the increased amount of fat content.
- Unsalted butter - Enhances the flavor and ensures a silky finish.
- Cream cheese - The main ingredient that gives the creamy fudge its flavor.
- Citric acid - Used at the very end to stabilize and reduce the pH, while also giving a subtle brightness to the flavor.
Step-by-Step Instructions
Step 1: Prepare tools
Set aside a heat-proof bowl and place a fine mesh sieve over it.
Step 2: Cook the base
In a medium saucepan, add condensed milk, heavy cream, butter and mix to combine. Start cooking over medium-low heat.
Step 3: Add cream cheese
Once the mixture starts to boil, remove from heat and add cream cheese chunks. Mash with a potato masher to break them down.
Step 4: Strain and continue cooking
Strain the mixture through the sieve, return to the saucepan, and continue cooking on medium-low, stirring constantly to prevent sticking.
Step 5: Cook until thickened
The fudge is ready when it thickens enough that running a spatula through leaves a line that comes back together in 2-3 seconds. Do not overcook. Add citric acid, if using.
Step 6: Chill and set
Transfer to a heat-proof bowl, cover with cling film, and refrigerate for at least 4 hours until firm before using.
Pro Tips
💡 Baker's Tips
- Always keep the heat low - rushing the process risks burning or clumping.
- Add citric acid only at the end, once the fudge has thickened.
- Remove from the fridge 10-15 minutes before using as a filling to make portioning easier.
Common Mistakes to Avoid
- Overheating the mixture, which may cause separation and graininess.
- Skipping the straining step. Straining ensures a smooth and creamy texture.
- Overcooking the fudge. Fudge should thicken but remain spreadable when chilled.
Storage & Freezing Info
- Store cream cheese fudge in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze in a freezer bag for up to 2 months. Thaw in the fridge overnight before serving.
Serving Suggestions
Cream cheese fudge is incredibly versatile:
- As a cookie filling (especially for stuffed cookies).
- Piped on top of cupcakes or brownies or anywhere you would use a cream cheese frosting.
- Spread between cake layers for extra richness.
Ingredients
- 1 can sweetened condensed milk 300 ml/395g
- 1 cup heavy cream 200g
- 1 tablespoon butter, unsalted 15g
- 1 brick full fat cream cheese, cut in chunks 227-250 g
- ½ teaspoon citric acid optional
Instructions
- Prepare a large fine mesh sieve on top of a large heat-proof bowl and set aside.
- In a medium saucepan add the sweetened condensed milk, heavy cream and butter and mix the ingredients.
- Cook the mixture over medium-low heat, mixing non-stop until it starts to boil.
- Once the filling starts to boil, remove it from the heat and add the cream cheese, mashing it up with a potato masher to break it into smaller pieces.
- Strain the filling through the fine mesh sieve and mix to combine.
- Then, bring the strained filling back to the saucepan and continue cooking it over medium-low heat, still mixing non-stop.
- The filling will be ready when it thickens and it takes 2-3 seconds for it to come back together if you run your spatula through it. Do not overcook.
- If using citric acid, you can add it at this point, making sure it's completely incorporated into the mixture.
- Remove the filling from the pan to a heat-proof bowl and cover while still warm with cling film.
- Keep it in the fridge for at least 4 hours before using it to firm it up.
FAQ Section
Is this cream cheese fudge cottage-friendly?
The cream cheese fudge is fully cooked, has a reduced pH and an increased solids amount which lets it stay out of the fridge for 2-5 days (depending on your particular local climate). In some places, this is enough to be cottage-friendly, in some others it is not. You need to check with your local authorities to determine whether this is okay to use or not.
Can I freeze cream cheese fudge?
Yes, place it inside a freezer bag and freeze up to 2 months. Let it thaw in the refrigerator overnight before using.
Why do I need to strain the mixture?
Straining removes any small clumps of cream cheese and ensures a perfectly smooth fudge texture.
Can I use low-fat cream cheese?
It's not recommended, as it may cause the fudge to separate or become watery.
