Dairy State Fudge From Country

I grew up on a dairy farm in Wisconsin, so it's only natural I have a lot of recipes that use dairy ingredients. Our farm also had a lot of hickory trees, so we always made this fudge with hickory nuts. I make this candy nearly every Christmas. You'll find it's hard to eat just one piece.

INGREDIENTS 1 package (8 ounces) cream cheese, softened

2 tablespoons butter (no substitutes)

2 pounds white almond bark, broken into small pieces

1 to 1-1/2 cups chopped pecans, walnuts or hickory nuts

SERVINGS 64 CATEGORY Dessert METHOD Chill PREP 20 min. TOTAL 20 min.

DIRECTIONS In a mixing bowl, beat cream cheese until fluffy; set aside. In the top of a double boiler, melt butter. Add almond bark; heat and stir until melted and smooth. Pour over the cream cheese; beat until smooth and glossy, about 7-10 minutes. Stir in nuts. Pour into a greased 9-in. square pan. Store in the refrigerator. Yield: 64 pieces (about 1 inch).

NUTRITIONAL INFO Nutrition Facts: 1 serving (1 piece) equals 108 calories, 8 g fat (4 g saturated fat), 8 mg cholesterol, 29 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein.

What counts is not necessarily the size of the dog in the fight - it's the size of the fight in the dog......

Dwight D. Eisenhower

Contributed by: Edit

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