It’s time for more Christmas fudge!
This is “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
- 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.
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!