Cook’s Notes: I received this recipe by e-mail and modified the technique. They have the flavor of truffles with the ease of fudge.
2 cups (12 oz bag) chocolate chips
3/4 cup (6 oz) cream cheese, cut into cubes
1.5 tsp imitation rum extract
3 cups unsifted powder sugar
Line an 8-inch square pan with foil, with ends of foil extending over sides of pan. Lightly coat foil with cooking spray. Set pan aside.
In a microwave-safe large bowl, heat chips on medium power for 1 minute. Stir. Add cream cheese cubes into the bowl and stir again. Heat the chocolate for another 30 seconds on medium; stir well until chips are completely melted and smooth. Cream cheese should be completely incorporated.
Stir rum flavor extract into the melted chocolate mixture. Beat the powdered sugar in 1 cup at a time, stirring well after each addition. (After the first cup of sugar, you will find it easier to work in the remaining sugar with a stand mixer.) Mixture will be like a dough-like consistency when all the powdered sugar is worked in. Spread chocolate mixture into prepared pan and smooth the top. Cover and chill 2 to 3 hours or until firm (up to 1 week).
Lift firm chocolate mixture from pan, using foil handles.
Set mini baking cups or candy papers on a baking sheet. Cut mixture into at least 36 square pieces, 1 to 1.5 inches. Combine 1 tsp unsweetened cocoa and 1/2 tsp cinnamon. Sprinkle over squares. Place one square in each candy paper.
Place candies between layers of waxed paper in an airtight container and refrigerate. Bring to room temperature just before serving. Store in tightly covered container in refrigerator up to 3 weeks.
Yields 36 to 40 pieces of fudge, about 1/2 T each