Envelopes Of Fudge Recipes

Steps:

• In a large bowl, beat butter and cream cheese until smooth. Gradually beat in flour. Shape into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll. , For filling, in a small bowl, beat butter, sugar and baking cocoa until blended. Beat in egg yolk, vanilla and salt. Stir in walnuts., Preheat oven to 350°. On a lightly floured surface, roll dough into a 12-1/2-in. square; cut into twenty-five 2-1/2-in. squares., Place a rounded teaspoonful of filling in center of each square. Bring two opposite corners to center. Moisten edges with water and pinch to seal. Place 1 in. apart on lightly greased baking sheets., Bake 18-22 minutes or until light brown. Remove to wire racks to cool.

Steps:

• Grease an 8x8 inch square baking pan. Set aside.
• Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
• Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
• Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
• Pour into prepared pan and let cool. Cut into about 60 squares.