Total Servings: 6–8
Preparation Time: 15 minutes
Challenge Level: Easy
Gallon-size ziplock freezer bag
1/2 cup cocoa powder
4 1/2 cups confectioners’ sugar
1/2 cup (1 standard stick) butter, softened
1 teaspoon vanilla extract
4 ounces cream cheese
Preparation at Camp:
1. Combine all ingredients in a large ziplock bag. Squeeze out as much air as possible, then seal bag tightly.
2. Knead contents until all ingredients are well mixed.
3. Lay bag on a table, flatten the fudge in the bag to an even depth, then slit the sides of the bag to expose the fudge.
4. Cut fudge into pieces, then serve.
This recipe may not work well when the weather is very hot and the butter wants to melt, or when it’s very cold and the butter and cream cheese remain stiff.
Katie Salyer Cox, Tucson, Arizona, Lipsmackin’ Car Campin’