Philly Fudge Recipes
CHOCOLATE PHILADELPHIA FUDGE
How does this easy no-bake fudge achieve its incredibly creamy texture? Three words: PHILADELPHIA Cream Cheese!
Provided by My Food and Family
Categories Nuts
Time 2h15m
Yield 21 servings
Number Of Ingredients 5
Steps:
- Beat cream cheese in large bowl with mixer until creamy. Gradually beat in sugar until blended.
- Add remaining ingredients; mix well.
- Spread onto bottom of 8-inch square pan sprayed with cooking spray.
- Refrigerate several hours or until firm.
Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
CHOCOLATE PHILLY CREAM CHEESE FUDGE
The first time I made this fudge I couldn't believe how amazingly easy it was. And it is just as good as it was easy to make.. Try it, in a pinch it's great!
Provided by Cassie *
Categories Other Desserts
Time 15m
Number Of Ingredients 6
Steps:
- 1. Gather ingredients
- 2. I have made this with cream cheese straight out of the fridge. It's easier if its softened before hand..but the mixer will soften it after a minute or two.. Gradually add sugar to cream cheese mixing well after each addition.
- 3. Add remaining ingredients; mix well. Spread into greased 8 - inch square pan. Chill several hours, cut into squares.
- 4. In this picture, the fudge is lighter, because I was out of the unsweetened chocolate, so I used semi sweet.
- 5. Nobody that has ever tried this believes all the more there is to making it..and is melt in the mouth good!
CHOCOLATE "PHILLY" FUDGE
Number Of Ingredients 6
Steps:
- Gradually add sugar to cream cheese, mixing well after each addition. Add remaining ingredients; mix well. Spread into a greased 8 inch pan. chill several hours; cut into squares. Substitute: peppermint for vanilla, chopped maraschino cherries for nuts
PHILLY FUDGE
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.
Provided by Bev I Am
Categories Candy
Time 25m
Yield 1 9x9x2 inch pan
Number Of Ingredients 7
Steps:
- Butter 9x9x2" baking pan well, set aside.
- Melt chocolate chips in double boiler over hot, not boiling, water.
- Blend cream cheese and milk in large electric mixer bowl, beating at high speed until smooth.
- Add powdered sugar, 1/2 cup at a time, and beat at low speed until creamy.
- Blend in melted chocolate chips, vanilla and salt, beating until smooth.
- Stir in pecans.
- Press mixture into pan, cover with plastic wrap, and chill over night or until firm.
- Cut into 1 1/4" squares.
Nutrition Facts : Calories 4060.4, Fat 190.4, SaturatedFat 75.1, Cholesterol 191.4, Sodium 1123.7, Carbohydrate 607, Fiber 20.5, Sugar 567.9, Protein 31
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- Line an 8×8 square pan with foil that overhangs all four sides of the pan. Spritz with cooking spray and set aside.
- Place the white chocolate in a microwave safe bowl and heat at 100% power for one minute. Stir and heat again in 30 second increments, stirring after each session until all candy is melted and smooth. (You may also melt in a saucepan on the stove top over low heat.)
- Pour the melted candy coating over the cream cheese and beat on medium speed for 2 minutes. Scrape down the bowl to make sure there are no pockets of cream cheese. Set a timer and beat for 7 minutes on high speed. The mixture will look lumpy at first; this is normal. When the mixture is smooth, fold in the chopped nuts, and spoon into the prepared pan. Spread out the mixture evenly, and into the corners of the pan. Refrigerate to cool at least 1 hour. Carefully lift the block of fudge from the pan with the edges of the foil. Peel away all foil. Cut the fudge into 8 strips and then cut each strip into 8 pieces
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