1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

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%
how is this calculated?

Philly Fudge

Recipe #54410 | 25 min | 25 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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.

Questions about this recipe?

Browse similar recipes by category

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: sprue

On Dec 22, 2008

mine didnt set up ever. i left it overnight and even put it in the freezer. .. but i ran out of powdered sugar for most of my 4th cup that could have been the problem. but it is soo smooth and great flavor. we just ate it with spoons.

0 people found this review helpful

Was this review helpful to you? YES | NO

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**

0 people found this review helpful

Was this review helpful to you? YES | NO

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.

2 people found this review helpful

Was this review helpful to you? YES | NO

From: Granny Powell

On Jul 20, 2004

Very easy to make. Smooth and creamy. Sets up great. I added pecans to half and dried \

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 5 reviews