Chocolate Philadelphia Fudge Food
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
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
CHOCOLATE PHILADELPHIA® FUDGE
Make this easy, creamy fudge a holiday tradition!
Provided by Allrecipes Member
Time 2h15m
Yield 21
Number Of Ingredients 5
Steps:
- Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add sugar, beating until well blended. Add remaining ingredients; mix well.
- Spread into greased 8-inch square pan. Refrigerate several hours or until firm.
- Cut into 1-inch squares to serve.
Nutrition Facts : Calories 143.2 calories, Carbohydrate 25 g, Cholesterol 12 mg, Fat 4.9 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 1.9 g, Sodium 43.3 mg, Sugar 23.5 g
FUDGE RIBBON CAKE
Make and share this Fudge Ribbon Cake recipe from Food.com.
Provided by Chef 313014
Categories Dessert
Time 50m
Yield 9 serving(s)
Number Of Ingredients 18
Steps:
- Cream Cheese Filling: Beat cream cheese, sugar, egg and vanilla until smooth. Set aside.
- Cake: Beat cake ingrredients in large mixer bowl on medium speed of electric mixer until well blended about 2 minutes.
- Pour half of batter into greased 9 inch square baking pan. Cover evenly with cream cheese mixture. Top with remaining cake batter to cover completely.
- Bake at 350F for 50 to 55 minutes, or until cake tester inserted in center comes out clean. Cool.
- Glaze: Melt chocolate with butter, water and oil; blend until smooth. Spread evenly over cake.
Nutrition Facts : Calories 463.9, Fat 25.6, SaturatedFat 13.8, Cholesterol 84.7, Sodium 338.4, Carbohydrate 56.9, Fiber 2.5, Sugar 40.6, Protein 7.5
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1/4 teaspoon vanilla. Dash of salt. 1/2 cup chopped pecans. Place the cream cheese in a bowl and cream it until soft and smooth. Slowly blend the sugar into it. (For slightly softer fudge, blend in 1 teaspoon of cream.) Add the melted chocolate. Mix well. Add vanilla, salt and chopped pecans and mix until well blended.
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