It’s time for more Christmas fudge!


This is “Philly” Fudge!


Chocolate Philly Fudge
  • 1 3oz pkg cream cheese
  • 2 cups sifted confectioner's sugar
  • 2 1-oz squares of unsweetened chocolate, melted
  • ¼ tsp vanilla
  • Dash of salt
  • ½ cup chopped pecans
  1. Place cream cheese in a bowl; cream it until soft and smooth. Slowly blend the sugar into it. Add the melted chocolate. Mix well.
  2. Add vanilla salt and chopped pecans and mix until well blended.
  3. Press into a well-greased, shallow pan. Place in refrigerator until firm (about 15 mins). Cut into squares.

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.





“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!