Chocolate Philadelphia Fudge Recipes

CHOCOLATE PHILADELPHIA FUDGE

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.

OLD-FASHIONED CHOCOLATE FUDGE

Steps:

• Grease an 8x8 inch square baking pan. Set aside.
• Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
• Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
• Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
• Pour into prepared pan and let cool. Cut into about 60 squares.

FOOLPROOF CHOCOLATE FUDGE

Steps:

• In heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk and salt. Remove from heat; stir in nuts (optional) and vanilla.
• Spread evenly into wax-paper-lined 8- or 9-inch square pan. Chill 2 hours or until firm.
• Life fudge out of pan and place onto cutting board; peel off paper and cut into squares. Store covered in refrigerator.

PHILLY FUDGE

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.

AUNT TEEN'S CREAMY CHOCOLATE FUDGE

Steps:

• Line an 8x8 inch pan with aluminum foil. Set aside.
• In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
• Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

CHOCOLATE FUDGE PIE

Steps:

• Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Line pie crust with foil; fill with pie weights or dried beans.
• Bake 8 minutes. Remove weights and foil; bake 5 to 7 minutes longer or until golden brown. Cool completely on cooling rack, about 15 minutes.
• Meanwhile, in large microwavable bowl, microwave chocolate uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Stir in condensed milk with whisk until smooth; let stand 2 minutes. Fold half of the whipped topping into chocolate mixture until blended; pour mixture into crust.
• Cover and refrigerate 4 to 8 hours. Spread remaining whipped topping over pie; garnish with raspberries.

CHOCOLATE PHILLY CREAM CHEESE FUDGE

Steps:

• 1. Gather ingredients
• 2. I have made this with cream cheese straight out of the fridge. It's easier if its softened before hand..but the mixer will soften it after a minute or two.. Gradually add sugar to cream cheese mixing well after each addition.
• 3. Add remaining ingredients; mix well. Spread into greased 8 - inch square pan. Chill several hours, cut into squares.
• 4. In this picture, the fudge is lighter, because I was out of the unsweetened chocolate, so I used semi sweet.
• 5. Nobody that has ever tried this believes all the more there is to making it..and is melt in the mouth good!

FUDGE PIE

Steps:

• Unfold piecrust; fit into 9 inch pie pan. Prebake crust according to package directions. Remove from oven.
• Lower the oven temperature to 325 degrees F (165 degrees C).
• Beat together sugar, flour, cocoa powder, butter or margarine, eggs and vanilla in a medium-size bowl. Spoon into pie shell.
• Bake for 25 to 30 minutes or until set. Allow to cool to room temperature. Serve with whipped topping or a scoop of vanilla ice cream.