It’s time for more Christmas fudge!
This is “Philly” Fudge!
AuthorRetroRuth
Tested Recipe!
[cooked-sharing]
Place cream cheese in a bowl; cream it until soft and smooth. Slowly blend the sugar into it. Add the melted chocolate. Mix well.
Add vanilla salt and chopped pecans and mix until well blended.
Press into a well-greased, shallow pan. Place in refrigerator until firm (about 15 mins). Cut into squares.
Ingredients
Directions
Place cream cheese in a bowl; cream it until soft and smooth. Slowly blend the sugar into it. Add the melted chocolate. Mix well.
Add vanilla salt and chopped pecans and mix until well blended.
Press into a well-greased, shallow pan. Place in refrigerator until firm (about 15 mins). Cut into squares.
Notes
I decided to double this recipe so it would fit in my pan, so the amount you see in the pictured below is a double recipe!
This came together really fast, just like the recipe promised, except it came together into a dough. Which was a little strange because I was expecting a more liquidy candy that would have to harden.
Then I realized something. This recipe is similar to those cream cheese mints that everyone always makes for Easter and potlucks. Do you know the ones I am talking about? Or is that only a Midwestern thing?
Anyway, time for a taste test.
“Interesting.”
“What?”
“So, this is supposed to be fudge?”
“Yes. Does it taste like fudge?”
“No, it tastes like frosting. Refrigerated frosting.”
The Verdict: It’s Just Frosting
From The Tasting Notes –
If you like cream cheese frosting, especially without the cake, then this is the candy for you. This was in no way bad, it was actually very delicious, but that’s because I love chocolate cream cheese frosting. It was rich, a little tangy, and was loaded with powdered sugar. It even had that “grit” that you get when a recipe has taken on a lot of powdered sugar. Overall, it was good candy, but not as good as Magic French Fudge!
I know cream cheese mints. Grew up in Seattle and we allways had ’em. Is seattle part of the midwest? Pacific midwest, I think? lol I have brain damage so its hard to say. From 9 yrs. ago. Yuo can guess how it happened lol
There’s a fudge recipe that uses Velveeta, too. Novel, yes, but probably not worth making more than once. For me, I’ll stick with the Carnation Never Fail recipe.
P.S. Great hat! Tom looks like a ’40s private detective!
There was a fudge made of chocolate pudding years ago. Pretty good but I don’t have the recipe.
I know the mints you’re talking about. Do you have a recipe?
Well, I love frosting. I basically only eat cake because it’s a socially acceptable way of consuming frosting. When I was a little girl and I went to birthday parties (my own or someone else’s), I clamored for those frosting roses. So, to me this candy would taste D I V I N E
in the 50’s there was a vanilla fudge recipe on the philly cream cheese wrapper. i know i added confectionery sugar and ? it did not get cooked. anyone out there have the original recipe?