Philly 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
FESTIVE PHILLY FUDGE
No candy thermometer required to make this festive fudge. If you can melt cream cheese and chocolate and crush candy canes like a pro-you've got it made.
Provided by My Food and Family
Categories Recipes
Time 1h45m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Line 8-inch square pan with foil, with ends of foil extending over sides. Cook cream cheese and butter in medium saucepan on medium heat 3 to 4 min. or until cream cheese is completely melted and mixture is well blended, stirring constantly. Add chocolate morsels; cook and stir 3 to 4 min. or until melted. Stir in sugar and vanilla.
- Pour into prepared pan; spread to evenly cover bottom. Sprinkle with crushed candy.
- Refrigerate 1-1/2 hours or until firm. Use foil handles to remove fudge from pan before cutting into 2-inch squares to serve.
Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 10 mg, Sodium 35 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MOM SNYDER'S CHOCOLATE PHILLY FUDGE
"Philly" fudge cuz you use "Philadelphia" brand cream cheese (Plus I'm from Pennsylvania-how appropo) This is a simple recipe-made it as a teenager.We made it without the nuts.Probably could add mini marshmallows
Provided by mamacancook
Categories Candy
Time 20m
Yield 24 bite sized squares
Number Of Ingredients 6
Steps:
- Gradually add sugar to softened cream cheese,mixing with hand mixer until well blended.
- Stir in remaining ingredients (nuts are optional).
- Spread bottom of buttered 8 inch square pan.
- Chill several hours or overnight.
- Cut into bite sized pieces.
- Serving size is "guesstimate".
Nutrition Facts : Calories 135, Fat 5.8, SaturatedFat 3.6, Cholesterol 10.4, Sodium 35.8, Carbohydrate 21.6, Fiber 0.8, Sugar 19.7, Protein 1.3
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