Prep 25 mins
Cook 0 mins
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 (6 ounce) package semi-sweet chocolate chips
- 2 (3 ounce) packages cream cheese, at room tmeperature
- 2 tablespoons milk or 2 tablespoons cream
- 4 cups sifted confectioners' sugar (10X)
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon salt
- 1 cup coarsely chopped pecans or 1 cup walnuts
- 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.
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.
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.
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**