National Fudge Day: Philly Fudge

Today is National Fudge Day. I love fudge, and I've blogged lots of fudge recipes over the past year or so. I thought I'd do a round-up of some of those fudge recipes and add a new one.

Goldie's Fudge
Vanilla Macadamia Nut Fudge
Nigella's Chocolate Pistachio Fudge
Creamy Chocolate Fudge
Chocolate Coffee Fudge (Cooking with Trade Joe's) guest blog

Last Year's Post on National Fudge Day that includes a recipe for Foolproof Dark Chocolate Fudge.

I'm from Philly, and I grew up with Philadelphia Cream Cheese. Here's a recipe for Philly Fudge: This recipe, an adaptation of the famous uncooked fudge recipe developed by Philadelphia Brand Cream Cheese, became popular right after World War II. It's pretty foolproof.

Philly Fudge

4 ounces unsweetened chocolate
1- 8 ounce package Philadelphia Cream Cheese, softened
2 tablespoons milk or cream
4 cups sifted powdered sugar
1 teaspoon vanilla extract
Dash of salt
1/2 cup coarsely chopped pecans or walnuts

1. Butter an 8 inch baking pan well; set aside.
2. Melt chocolate in double boiler over hot, not boiling water.
3. Mix cream cheese and milk (or cream), beating on high speed until smooth. Add powdered sugar, 1/2 cup at a time, and beat at low speed until creamy.
4. Blend in melted chocolate, vanilla, and salt. Beat until smooth. Stir in pecans or walnuts, but not both.
5. Press mixture into pan, cover with plastic wrap and chill overnight or until firm. Cut into 1 1/4-inch squares.