Rocky Road Cream Cheese Fudge

Chef #806937's Note:

The recipe makes about 2 1/2 pounds of tangy fudge. It will keep for a week in a cool place, in airtight container lined with waxed paper. Be sure to toast the walnuts, they are so much more flavorful. I have carried this recipe ripped from a magazine for 10 years. (Cook time is chill time)

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 16

Yield: 2.5 pounds

• 6 ounces unsweetened chocolate
• 8 ounces cream cheese , softened
• 1 teaspoon vanilla
• 1⁄8; teaspoon salt
• 4 cups confectioners' sugar (a 1 lb box)
• ½ cup light brown sugar , firmly packed
• 1 ½ cups walnuts , toasted then coarsly chopped
• 1 ½ cups miniature marshmallows

Directions:

1. Melt the chocolate in a double boiler over barely simmering water.
2. Once it is completely melted, let it cool slightly.
3. In a bowl beat the cream cheese with a mixer, adding the vanilla and salt.
4. Gradually beat in the confectioners sugar and the brown sugar to the cheese mix.
5. Now beat in the chocolate and beat until thoroughly combined.
6. Stir in the marshmallows and walnuts.
7. Press the fudge into a 8 inch pan lined with wax paper.and chill for 1 hour or until firm.
8. Turn the fudge out of the pan and discard the wax paper. Cut into squares.