Cream Cheese Filled Cookies

Introduction

Did you know that over 65% of home bakers are actively searching for dessert recipes that combine classic flavors in a novel, handheld form? If you’re part of that majority, you’ve landed on the perfect recipe. These Cream Cheese Filled Cookies are a game-changer, merging the tangy, rich delight of cheesecake with the sweet, fruity burst of fresh strawberries, all wrapped in a soft, pillowy cookie. Imagine biting into a tender, slightly chewy strawberry cookie only to discover a luscious, sweet cream cheese center that melts in your mouth. This recipe is designed for bakers of all levels who want to impress at bake sales, family gatherings, or simply treat themselves to a gourmet cookie experience. Let’s dive into creating these irresistible pockets of joy.

Ingredients List

Gather high-quality ingredients for the best flavor and texture. Here’s what you’ll need, organized by component, with sensory notes and substitutions.

For the Strawberry Cookie Dough:

• 2 ¼ cups (281g) All-Purpose Flour: The backbone of our cookie, providing structure. For a lighter texture, you can substitute with 1:1 gluten-free flour blend.
• 1 tsp Baking Soda: Our leavening agent for a soft, airy rise.
• ½ tsp Salt: Enhances all the flavors and balances the sweetness.
• ¾ cup (170g) Unsalted Butter, softened: Should be at cool room temperature, yielding slightly to pressure. It creates a rich, tender crumb and buttery aroma. For a dairy-free version, use high-quality vegan butter sticks.
• ¾ cup (150g) Granulated Sugar: Adds sweetness and promotes spreading and browning.
• ¼ cup (50g) Light Brown Sugar: Introduces a hint of molasses flavor and moisture for a chewier texture.
• 1 Large Egg + 1 Egg Yolk: The extra yolk adds richness and a fudgy, soft interior. The egg should be at room temperature for better emulsion.
• 2 tsp Pure Vanilla Extract: Use the real stuff for a warm, complex fragrance.
• ⅓ cup (80g) Strawberry Purée: The star flavor! Made from fresh or frozen strawberries blended until smooth. It gives the dough a beautiful pink hue and a natural, fruity tang. You can substitute with raspberry or mango purée for a different twist.
• Optional: 2-3 drops Pink or Red Gel Food Coloring: For a more vibrant, visually appealing cookie. Gel coloring is preferred as it doesn’t add liquid.

For the Cream Cheese Filling:

• 8 oz (226g) Full-Fat Cream Cheese, softened: Must be very soft for a lump-free, silky filling. The full-fat version provides the best creamy texture and tangy flavor. Low-fat can be used but may result in a slightly looser filling.
• ¼ cup (50g) Granulated Sugar: Sweetens the filling perfectly without making it grainy.
• 1 tsp Pure Vanilla Extract: Echoes the flavor in the cookie dough.
• 1 tsp Lemon Zest (optional): A bright, citrusy note that cuts through the richness beautifully.

Timing

Compared to the average drop cookie recipe, this one requires a bit more hands-on time for the filling and assembly. However, the 30-minute active prep time is highly efficient, and the chilling step is crucial for flavor development and preventing the cookies from spreading too thin. The result—a gourmet, filled cookie—is well worth the slight time investment over a standard chocolate chip cookie.

Soft, pink strawberry cookies with a surprise cream cheese filling in every bite.

Step-by-Step Instructions

Step 1: Prepare the Strawberry Cookie Dough

In a medium bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the softened butter, granulated sugar, and brown sugar on medium-high speed for 2-3 minutes. You’re looking for a light, fluffy, and pale mixture. This step incorporates air, which is key for texture. Scrape down the bowl. Add the whole egg, egg yolk, and vanilla extract. Mix on medium until fully combined, about 1 minute. The mixture may look slightly curdled—this is normal. Now, with the mixer on low, gradually add the dry ingredients in two additions, mixing just until a few flour streaks remain. Finally, add the strawberry purée (and food coloring if using) and mix on low just until a soft, uniformly pink dough forms. Avoid overmixing. Cover the bowl and chill the dough for at least 30 minutes. This firms it up, making it easier to handle and preventing excessive spread.

Step 2: Make the Cream Cheese Filling

While the dough chills, prepare the filling. Ensure your cream cheese is very soft. In a clean bowl, beat the softened cream cheese with the sugar, vanilla, and lemon zest (if using) on medium speed until completely smooth, creamy, and lump-free, about 2 minutes. Scrape the bowl well. For easy assembly, transfer this filling to a piping bag fitted with a large round tip, or simply use a small spoon. Place the filled piping bag or a bowl with the filling in the refrigerator to firm up slightly while you portion the cookie dough.

Step 3: Assemble and Fill the Cookies

Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. Using a cookie scoop or tablespoon, portion the chilled dough into balls of about 1.5 tablespoons each. You should get around 24 dough balls. Take one dough ball and flatten it slightly in the palm of your hand to create a small disc. Pipe or place about 1 teaspoon of the chilled cream cheese filling into the center. Gently bring the edges of the dough up and over the filling, pinching them together to seal completely. Roll the sealed ball gently between your palms to smooth it out. It’s crucial that the filling is fully enclosed to prevent leakage during baking. Place the filled dough balls seam-side down on the prepared baking sheets, spacing them about 2 inches apart.

Step 4: Bake to Perfection

Bake the cookies, one sheet at a time, in the preheated oven for 12-14 minutes. The cookies are done when the edges are just set and very lightly golden. The centers will still look quite soft and puffy—this is perfect! They will firm up as they cool. Do not overbake, as this will dry out the cookie and potentially cause the filling to burst. For even baking, rotate the baking sheet halfway through the bake time.

Step 5: Cool and Serve

Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. This allows them to set enough to handle. Then, using a spatula, transfer them to a wire rack to cool completely. The filling will be very hot initially, so allow them to cool for at least 20-30 minutes before serving. This cooling period lets the cream cheese center set into its perfect creamy consistency.

Nutritional Information

The following is an approximate nutritional breakdown per cookie (based on a yield of 24 cookies).

• Calories: 180 kcal
• Total Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 35mg
• Sodium: 120mg
• Total Carbohydrates: 21g
• Dietary Fiber: 0.5g
• Sugars: 12g
• Protein: 2g

Healthier Alternatives

You can make thoughtful swaps to tailor this recipe to different dietary needs without sacrificing the indulgent experience.

• Flour: Use whole wheat pastry flour or a 50/50 blend with all-purpose for added fiber and a nuttier flavor. The cookies will be slightly denser but still delicious.
• Sugar: Replace granulated sugar with coconut sugar or a monk fruit/erythritol blend for a lower glycemic index. Note that color and spread may be slightly affected.
• Butter: Substitute with an equal amount of unsweetened applesauce or mashed ripe banana for a fat-reduced version. The texture will be more cake-like.
• Cream Cheese: Opt for a Neufchâtel or light cream cheese. For a dairy-free filling, use a high-quality, firm vegan cream cheese alternative.
• Purée: Boost nutrition by adding a handful of spinach to the strawberry purée before blending. The flavor remains fruity, and you get a hidden veggie boost!

Serving Suggestions

These cookies are stars on their own but can be elevated with simple pairings.

• With Beverages: Serve slightly warm with a cold glass of milk, a hot cup of coffee, or a glass of sparkling rosé for a truly decadent treat.
• Dessert Platter: Include them on a dessert board alongside fresh berries, dark chocolate shavings, and a dollop of whipped cream for dipping.
• A La Mode: Take a warm cookie and top it with a scoop of vanilla bean ice cream and a drizzle of strawberry sauce for an instant mini cheesecake sundae.
• Gift Idea: Package 3-4 cookies in a clear cellophane bag tied with a ribbon for a heartfelt, homemade gift that will impress anyone.

Common Mistakes

• Using Cold Ingredients: Butter and cream cheese must be properly softened. Cold ingredients won’t cream properly, leading to dense cookies and lumpy filling.
• Skipping the Chill: Not chilling the dough results in cookies that spread too much, becoming thin and potentially leaking filling.
• Overmixing the Dough: Mixing once the flour is incorporated develops gluten, making the cookies tough instead of tender.
• Inadequate Sealing: If the dough isn’t completely sealed around the filling, it will o
  

Easy Pink Holiday Treats

Introduction

Did you know that searches for “easy Valentine’s Day desserts” spike by over 250% in the weeks leading up to February 14th? If you’re looking for a festive, foolproof, and utterly charming treat to win hearts this season, you’ve found it. These Easy Pink Holiday Treats are the perfect solution: festive pink crinkle cookies made from cake mix and decorated with heart sprinkles. They are the quintessential Valentine’s Day cookie, combining a soft, cake-like interior with a delightfully crackled, powdered sugar exterior that looks like a winter wonderland dusted in pink snow. The best part? They start with a simple box of cake mix, making them incredibly accessible for bakers of all skill levels. In this comprehensive guide, we’ll walk through every detail to ensure your cookies are not just easy, but absolutely perfect.

Ingredients List

The magic of this recipe lies in its simplicity. Here’s what you’ll need to create about 2 dozen soft, chewy, and beautifully festive cookies.

• 1 box (15.25 oz) Pink Velvet or Strawberry Cake Mix: This is the star, providing the vibrant pink color and sweet, vanilla-strawberry flavor base. The pre-mixed dry ingredients ensure consistent results. Substitution: Any red or pink cake mix works. For a deeper pink, use red velvet mix.
• 2 large eggs: Acts as the binder, giving the dough structure and richness. They should be at room temperature for easier mixing and a more uniform texture.
• 1/3 cup vegetable oil or melted coconut oil: Adds moisture and creates the tender, fudgy crumb. Vegetable oil is neutral, while coconut oil adds a subtle, sweet fragrance. Sensory Note: The oil creates a dough that is slightly glossy and pliable.
• 1 teaspoon pure vanilla extract (optional but recommended): Enhances the overall flavor profile, adding a warm, aromatic depth that complements the cake mix perfectly.
• 1/2 cup all-purpose flour: A crucial addition! It thickens the cake mix batter into a workable cookie dough, preventing excessive spreading and giving the cookies a perfect chew.
• 1 cup powdered sugar (for rolling): Creates the iconic snowy, crinkled exterior. As the cookies bake and expand, the sugar cracks, revealing the pink cookie beneath. It’s a visual and textural delight.
• 1/4 cup red or pink sanding sugar (for rolling, optional): Adds a sparkling, crunchy contrast to the powdered sugar. It makes the cookies extra festive.
• 1/4 cup Valentine’s heart sprinkles or nonpareils: The final decorative touch. Press a few into the dough balls before baking for an instant dose of holiday cheer.

Timing

Compared to traditional cookie recipes that require creaming butter and sugar and often over an hour of chill time, this cake mix shortcut is a game-changer. The active prep is a swift 15 minutes. The 30-minute chill is essential for a fudgy center but is significantly shorter than many doughs. From start to finish in under an hour, you can have a batch of photogenic, professional-looking holiday cookies ready to impress.

Festive pink crinkle cookies, perfectly cracked and dotted with heart sprinkles, ready for your Valentine’s Day celebration.

Step-by-Step Instructions

Step 1: Mix the Dough

In a large mixing bowl, combine the dry cake mix and the 1/2 cup of all-purpose flour. Whisk them together to ensure even distribution and break up any lumps. Create a well in the center and add the two eggs, 1/3 cup of oil, and the vanilla extract. Using a sturdy spatula or a hand mixer on low speed, mix until a thick, cohesive, and slightly sticky dough forms. You’ll know it’s ready when no dry streaks of mix remain and the dough pulls away from the sides of the bowl. Avoid overmixing, as this can lead to tough cookies.

Step 2: Chill the Dough

This step is non-negotiable for the perfect texture. Cover the bowl with plastic wrap or transfer the dough to an airtight container. Refrigerate for at least 30 minutes. Chilling firms up the fats, prevents the cookies from spreading too thinly in the oven, and allows the flour to hydrate fully, resulting in a chewier, more flavorful cookie. For best results, you can chill it overnight.

Step 3: Roll and Coat

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats. Place the powdered sugar in one shallow bowl and the sanding sugar (if using) in another. Using a tablespoon or a small cookie scoop (about 1.5 tablespoons), portion the chilled dough. Roll each portion between your palms to form a smooth ball. The dough will be firm but malleable. First, roll each ball generously in the powdered sugar until completely coated. Then, for extra sparkle, roll it in the sanding sugar. Place the sugar-coated balls about 2 inches apart on the prepared baking sheets. Gently press 3-4 heart sprinkles into the top of each dough ball.

Step 4: Bake to Perfection

Bake one sheet at a time in the center rack of your preheated oven for 8-10 minutes. The cookies are done when the edges are just set and the tops have puffed up and developed deep, beautiful cracks. The centers will still look soft—this is key! They will firm up as they cool. Overbaking will result in dry, crunchy cookies instead of soft, cake-like ones.

Step 5: Cool and Serve

Allow the cookies to cool on the baking sheet for 5 minutes. This lets them set enough to handle without falling apart. Then, using a spatula, transfer them to a wire rack to cool completely. The powdered sugar coating will set, and the cracks will become more pronounced. Serve on a festive platter for maximum impact.

Nutritional Information

The following is an approximate nutritional breakdown per cookie (based on a yield of 24 cookies).

• Calories: 120 kcal
• Total Fat: 4g
• Saturated Fat: 1g
• Carbohydrates: 20g
• Sugar: 13g
• Protein: 1g
• Sodium: 85mg

Healthier Alternatives

You can easily tweak this recipe for a more nutrition-conscious treat without sacrificing the festive fun.

• Oil Swap: Replace vegetable oil with unsweetened applesauce or mashed ripe banana in a 1:1 ratio. This cuts fat and adds natural sweetness and moisture.
• Flour Boost: Substitute the all-purpose flour with whole wheat pastry flour or white whole wheat flour for added fiber.
• Sugar Adjustment: For rolling, you can use a blend of powdered erythritol (a zero-calorie sweetener) and a tablespoon of regular powdered sugar to maintain the classic look while reducing sugar. Or, simply roll in the heart sprinkles alone for a pop of color.
• Cake Mix Choice: Look for a “simple” or “less sugar” variety of pink cake mix to reduce the overall sugar content from the start.

Serving Suggestions

These pink crinkle cookies are stars on their own, but you can elevate your presentation easily.

• Create a Valentine’s Cookie Box: Pair them with chocolate-dipped strawberries and white chocolate bark for a gorgeous homemade gift.
• Serve with Beverages: They are perfect with a glass of cold milk, a cup of hot cocoa topped with whipped cream, or a pink latte.
• Party Display: Stack them on a tiered cake stand with pink and red ribbons for a stunning centerpiece at your holiday gathering.

Common Mistakes

• Skipping the Chill: This leads to flat, greasy cookies that spread too much. The dough must be cold.
• Overmixing the Dough: Mix just until combined. Overworking develops gluten, making cookies tough.
• Using Warm Dough to Roll: If the dough gets too warm while you’re working, the sugar will melt and not give a clean crinkle. Work quickly or re-chill the dough if needed.
• Overbaking: Remember, the cookies continue to cook on the hot sheet. Take them out when the centers look soft.
• Not Coating Generously Enough: Be lavish with the powdered sugar. A thin coat will disappear into the dough during baking.

Storing Tips

To keep your cookies soft and delicious:

• Room Temperature: Store in an airtight container at room temperature for up to 5 days. Place a piece of bread in the container to help retain moisture.
• Freezing Dough: Portion and roll the dough balls in sugar, then freeze on a tray before transferring to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the bake time.
• Freezing Baked Cookies: Once completely cooled, freeze baked cookies in a single layer in an airtight container for up to 2 months. Thaw at room temperature.

Conclusion

These Easy Pink Holiday Treats are more than just a cookie; they’re a simple, joyful way to celebrate love and togetherness. With their vibrant color, delightful crackle, and tender bite, they are guaranteed to be the highlight of any Valentine’s Day, Galentine’s Day, or just-because-you-deserve-it day. The cake mix shortcut ensures success every time, making them the perfect project to bake with kids or to whip up at the last minute for a heartfelt homemade gift. We hope this guide gives you the confidence to bake a batch that’s as beautiful as it is delicious.

Quick Holiday Sweet

Introduction

Did you know that over 85% of holiday hosts feel stressed about preparing impressive desserts? If you’re looking for a show-stopping treat that requires minimal effort, you’ve found it. This Quick Holiday Sweet is the answer to your festive baking prayers. Combining the nostalgic, creamy luxury of eggnog with the smooth sweetness of white chocolate, this fudge is a holiday flavor explosion. It’s the perfect recipe for last-minute gatherings, thoughtful homemade gifts, or simply treating yourself to a moment of seasonal bliss. Forget slaving over the stove for hours; this no-fuss fudge comes together in under 15 minutes of active time, delivering a rich, decadent texture and the warm, comforting spice of nutmeg in every bite. Let’s make your holiday dessert platter unforgettable.

Ingredients List

This recipe uses simple ingredients that harmonize to create a complex, festive flavor. Here’s what you’ll need:

• 3 cups (18 oz) high-quality white chocolate chips: The foundation of our fudge. Look for brands with real cocoa butter for the smoothest melt and richest mouthfeel. The chips should have a creamy ivory color and a clean, sweet aroma.
• 1 (14 oz) can of sweetened condensed milk: This is the magic ingredient that ensures a perfectly smooth, non-grainy set. It provides a luscious, caramelized sweetness and binds everything together.
• 1/2 cup full-fat, creamy eggnog: The star flavor! Use a good-quality, refrigerated eggnog for the best taste. You’ll smell the distinct notes of cream, vanilla, and a hint of spice. Substitution: For a non-dairy version, use a rich, store-bought or homemade coconut nog.
• 3 tablespoons unsalted butter: Adds a layer of richness and a beautiful sheen to the finished fudge. It should be at room temperature, soft to the touch but not melted.
• 1 teaspoon pure vanilla extract: Enhances all the other flavors and adds a warm, aromatic depth. The scent should be sweet and floral.
• 1/2 teaspoon ground nutmeg, plus more for garnish: This is the quintessential holiday spice. Freshly grated nutmeg will have a brighter, more potent aroma and flavor compared to pre-ground. Substitution: A pinch of ground cinnamon or pumpkin pie spice can add a different warm note.
• 1/8 teaspoon fine sea salt: Crucial for balancing the intense sweetness and making the other flavors pop. Don’t skip it!

Timing

Compared to traditional fudge recipes that require a candy thermometer and constant stirring to reach the “soft-ball stage,” this Quick Holiday Sweet is a game-changer. You save over an hour of active cooking time and eliminate the risk of sugar crystallization. The majority of the time is hands-off chilling, allowing you to wrap gifts, set the table, or simply relax.

Creamy, dreamy holiday fudge ready to delight your guests.

Step-by-Step Instructions

Step 1: Prepare Your Pan

Line an 8×8 inch square baking pan with parchment paper, leaving a slight overhang on two opposite sides. This “sling” will be your best friend later, making it incredibly easy to lift the entire slab of fudge out for clean cutting. Lightly grease the parchment paper with a tiny bit of butter or non-stick spray to ensure absolutely no sticking. Place the pan on a heat-safe surface or a cooling rack.

Step 2: Combine the Base

In a medium-sized, heavy-bottomed saucepan, combine the white chocolate chips, sweetened condensed milk, and butter. The heavy-bottomed pan is key—it distributes heat evenly and prevents the sensitive chocolate from scorching. At this stage, the mixture will look separated and chunky, which is perfectly normal.

Step 3: Heat and Melt

Place the saucepan over the lowest possible heat on your stovetop. Patience is your guide here. Stir constantly and gently with a silicone spatula or wooden spoon. You’ll watch the transformation as the butter melts and the chocolate begins to soften into a thick, glossy lava. This should take about 5-7 minutes. Critical Tip: Do not let the mixture simmer or boil. If it gets too hot, the chocolate can “seize” and become grainy. If you’re nervous, you can use a double boiler.

Step 4: Add the Flavor

Once the mixture is completely smooth and no lumps of chocolate remain, remove the pan from the heat immediately. Stir in the eggnog, vanilla extract, ground nutmeg, and sea salt. The cold eggnog will cause the mixture to thicken slightly and become even more aromatic. Stir for a full minute to ensure the nutmeg and salt are evenly distributed throughout the velvety base.

Step 5: Chill and Set

Pour the fudge mixture into your prepared pan. Use the spatula to spread it into an even layer, nudging it into the corners. For a professional finish, tap the pan firmly on the counter a few times to release any air bubbles. Now, sprinkle a light dusting of additional ground nutmeg over the top. This not only looks beautiful but gives a fragrant hint of what’s inside. Place the pan, uncovered, in the refrigerator. Allow it to chill for at least 2 hours, or until it is completely firm to the touch.

Step 6: Cut and Serve

Using the parchment paper sling, carefully lift the fudge slab out of the pan and onto a clean cutting board. Peel away the paper. Using a large, sharp knife (wiping it clean with a hot, damp cloth between cuts for perfect squares), cut the fudge into 1-inch pieces. For gift-giving, you can cut them smaller. The fudge should cut cleanly, revealing a dense, creamy interior with a perfect melt-in-your-mouth texture.

Nutritional Information

The following estimates are for 1 piece (from 64 pieces per batch). Please note, this is a rich, indulgent holiday treat.

• Calories: ~85 kcal
• Total Fat: 4.5g
• Saturated Fat: 2.7g
• Cholesterol: 5mg
• Sodium: 20mg
• Total Carbohydrates: 10g
• Sugars: 10g
• Protein: 1g

Healthier Alternatives

Want to enjoy the festive spirit with a lighter touch? These swaps maintain flavor while adjusting the nutrition profile:

• White Chocolate: Use a “no sugar added” white chocolate baking bar, finely chopped. Be aware it may melt differently and have a less creamy final texture.
• Sweetened Condensed Milk: Substitute with a can of light sweetened condensed milk to save on calories and fat. For a dairy-free, lower-sugar option, blend 1.5 cups of soaked cashews with 1/2 cup of maple syrup until ultra-smooth to create a thick “cream.”
• Eggnog: Opt for a light or “ultra-filtered” eggnog, or make your own using unsweetened almond milk, a splash of vanilla, and nutmeg.
• Butter: A high-quality plant-based butter can be used 1:1 for a dairy-free version.

Serving Suggestions

• Gift Boxes: Layer pieces in small parchment-lined gift boxes or tins. Tie with a ribbon and a sprig of holly or cinnamon stick for a personal touch.
• Dessert Platter: Arrange squares on a platter with other holiday cookies, dried orange slices, and candied nuts for a stunning visual display.
• With Beverages: Serve alongside a glass of cold eggnog, a hot mug of spiced cider, or a rich cup of coffee to complement the flavors.
• Gourmet Touch: Before chilling, press a single pecan half, a dried cranberry, or a sprinkle of edible gold dust onto each piece for an elegant finish.

Common Mistakes

• High Heat: Applying too much heat is the #1 cause of grainy, separated fudge. Always use low heat and stir constantly.
• Not Lining the Pan: Skipping the parchment paper makes removal nearly impossible and leads to broken pieces.
• Impatient Chilling: Cutting into the fudge before it’s fully set results in a messy, soft product. If in doubt, chill for an extra 30 minutes.
• Old Nutmeg: Pre-ground nutmeg loses its potency quickly. For the brightest flavor, grate a whole nutmeg seed fresh.
• Over-stirring After Adding Eggnog: Once the flavorings are incorporated, just mix until combined. Excessive stirring can incorporate air and affect the dense texture.

Storing Tips

• Room Temperature: Store in an airtight container at cool room temperature for up to 3 days. Keep away from direct sunlight or heat sources.
• Refrigerator: For longer storage (up to 2 weeks), keep the fudge refrigerated in an airtight container. Let pieces sit at room temperature for 10 minutes before serving for the best texture and flavor.
• Freezer: This fudge freezes beautifully! Layer pieces between sheets of parchment in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator.
• Preventing Dryness: If storing for more than a few days, you can place a slice of plain bread in the container. The bread will become hard, but the fudge will stay moist and fresh.

Conclusion

This Quick Holiday Sweet fudge is more than just a recipe; it’s a shortcut to holiday joy. It delivers the luxurious taste and texture of a confectionery shop treat with a fraction of the effort and time. Whether you’re filling gift boxes for loved ones, impressing party guests, or simply creating a sweet memory in your own kitchen, this eggnog and white chocolate fudge is guaranteed to become a