1 of 1 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 9x9x2 inch pan 965g Recipe makes 1 9x9x2 inch pan) |
||
| Calories 4060 | ||
| Calories from Fat 1713 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 190.4g | 292% | |
| Saturated Fat 75.1g | 375% | |
| Monounsaturated Fat 78.6g | ||
| Polyunsaturated Fat 27.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 191mg | 63% | |
| Sodium 1123mg | 46% | |
| Potassium 1332mg | 38% | |
| Total Carbohydrate 607.0g | 202% | |
| Dietary Fiber 20.5g | 82% | |
| Sugars 567.9g | ||
| Protein 31.0g | 61% | |
Philly Fudge
By: Bev
Feb 18, 2003
Fudge is not a twentieth-century invention, but fast fudge is. This recipe, an adaptation of the famous uncooked fudge developed by Philadelphia Brand Cream Cheese, became popular shortly after World War II, is as foolproof as it is fast. And it never turns gritty. From American Century Cookbook.
1 9x9x2 inch pan
Ingredients
- 1 (6 ounce) package semi-sweet chocolate chips
- 2 (3 ounce) packages cream cheese, at room tmeperature
- 2 tablespoons milk or cream
- 4 cups sifted confectioners' sugar (10X)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup coarsely chopped pecans or walnuts
Directions
1
Butter 9x9x2" baking pan well, set aside.2
Melt chocolate chips in double boiler over hot, not boiling, water.3
Blend cream cheese and milk in large electric mixer bowl, beating at high speed until smooth.4
Add powdered sugar, 1/2 cup at a time, and beat at low speed until creamy.5
Blend in melted chocolate chips, vanilla and salt, beating until smooth.6
Stir in pecans.7
Press mixture into pan, cover with plastic wrap, and chill over night or until firm.8
Cut into 1 1/4" squares.
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- Course > Desserts > Candy > Fudge
- Main Ingredient > Chocolate
- Preparation > Time to Make > < 30 mins
- Preparation > Number of Servings
- Preparation > Technique > No Cook
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: Mommy Diva
On Dec 24, 2007
Very quick and easy recipe to make. Mine didn't set up at first, but I do think it needs the overnight to set up properly, as directed. Mine also seemed a bit lighter in color than the other photo, not sure why as I followed the recipe exactly - but it was lovely never the less. Thanks for posting a great recipe, Bev!! ** Made for Bevergae Tag 2007**
From: Midwest Maven
On Dec 11, 2007
Wow, was this good! So creamy and delicious, I couldn't stop eating it 
I'm definitely making this again for Christmas too, so so yummy! Thanks for sharing this.
From: LisaD
On Jun 17, 2003
My mom always makes this at Christmas and I can't stop myself from eating it. Thanks for posting this recipe, I never seem to be able to keep up with my copy from my mom.
From: Granny Powell
On Jul 20, 2004
Very easy to make. Smooth and creamy. Sets up great. I added pecans to half and dried \
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