Lemony Letdowns: Vanilla Cheesecake Fudge Attempt 1, 2, 3 (my “white whale”)

Have you ever seen a recipe you love? I mean everything about it, the idea, the name, the concept, the picture it drums up in your mind. Now as you may or may not know I’m not a fan of cheese cake, yet I make cheesecake for others. I really wanted this fudge recipe to work so badly, but for some reason it would not set. Mr. C. and I are suspecting it the cream cheese that won’t allow this to set, and that’s the main ingredient. So what is a Culinista to do? She keeps trying and trying to re-invent this recipe until it works, or until she goes crazy (“white whale”). Every time I do this recipe I get a little glimmer of hope, I say “I think this one’s going to work” only for it to be dashed away in the morning when I open the fridge to see an un-set mess before me. So I then say “maybe I can fast set it in the freezer.” To my chagrin this also doesn’t help and I am left stumped and sad.

I have read articles on “the chemistry of fudge” and yet I cannot get this to work. I sometimes want to give up, but then cream cheese goes on sale and its attempt # (fill in the appropriate number here.) The only good thing to come out of this is that on attempt 2, I learned the concept of re-purposing my disasters. Until then I was only re-purposing food sauces, and other ingredients.

Yield/Serving: 12 – 24 pieces (depending on size)
Difficulty level is: I’m going to say hard as this was a huge colossal fail or this type of fudge is not meant for me.

Attempt 1: From. Sweet Confections: Beautiful Candy to make at home by Nina Wanat
Ingredients
• 4 cups of sugar
• ½ cup corn syrup
• 6 ounces of milk
• 1 vanilla bean, scraped, seeds only
• 4 ounces (1/2 package) cream cheese
• ¼ tsp kosher salt
• 1/3 cup dried fruit, such as cherries or blueberries.

Assembly
1. Oil an 8” round cake pan.
2. Bring the sugar, corn syrup, milk, and vanilla seeds to a boil in a 3-quart saucepan over medium heat, stirring occasionally with a heatproof spatula. Boil to 250°F, stirring frequently. The syrup will become a light brown colour.
3. Pour mixture into a 9” x 13” baking pan, and let cool to 120°F, about 20 minutes.
4. Scrape the syrup into the bowl of a stand mixer, and add the cream cheese and salt. Mix on medium speed with the paddle attachment for 15 seconds. Scrape down the sides of the mixing bowl, and then mix on high-speed until the mixture thickens slightly and begins to hold its shape, about 10 minutes.
5. Pour into prepared cake pan, and sprinkle with dried fruit. Let cool to room temperature. Refrigerate overnight.
6. Unmold from the pan and cut in wedge-shaped cake slices. Store in an airtight container in the refrigerator.

Review
This was a complete and utter failure. It never set and was runny in the pan in the freezer. The dried fruits sunk to the bottom of the pan so I ended up tossing it out.

Attempt 2
Ingredients
• 4 cups of sugar
• 1 vanilla bean, scraped, seeds only
• 4 ounces (1/2 package) cream cheese
• ¼ tsp kosher salt
• 1/3 cup dried fruit, such as cherries or blueberries.

Assembly
My variation
1. Put sugar, vanilla bean, cream cheese and salt together in mixer and mix until recipe thickens.
2. Pour into a pie dish or pan lined with plastic wrap and lightly oiled to set in fridge.
3. Add dried fruits and allow to set overnight.

Review
My second attempt was less wet as I wanted to see if I could get it to firm up with less liquid in the recipe; but it still wouldn’t set.

Attempt 3
A fudge recipe that has worked for me before.
• 1 package of cream cheese
• 1 ½ cup white chocolate chopped then melted in microwave in 30 sec intervals stirring every time
• 1 container of vanilla or cream cheese frosting (454g)
• 4 drops of vanilla extract

Assembly
1. Put all ingredients together in mixer and mix until recipe thickens.
2. Pour into a pie dish or pan lines with plastic wrap and lightly oiled to set in fridge. (Overnight to a day)
3. Depends on your altitude, humidity, fridge setting. Or try freezer. Like I said this is a temperamental foe.

Review
My result was the best yet, but still a little too soft. This recipe was a total experiment on my end, I tossed all caution to the wind and winged it with the very limited confection knowledge I have.

Please Don’t Enjoy

My thoughts
I’m not going to give up, I will keep trying every once and awhile. Check back here for more trials and errors.

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  1. […] Lemony Letdowns: Vanilla Cheesecake Fudge Attempt 1, 2, 3 (my “white whale”) […]

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