Festive Philly Fudge Recipes

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.

Steps:

• Line bottom and sides of 8-inch square pan with foil, leaving foil overhanging 2 opposite sides of pan; spray foil with cooking spray.
• In large microwavable bowl, mix baking chips, cream and honey. Microwave on High about 1 minute 30 seconds, stirring every 30 seconds, until chips are melted and mixture is smooth. Stir in nuts. Cool about 30 minutes or until just slightly warm. Quickly stir in 1/2 cup of the candies. Spread evenly in pan. Sprinkle remaining 1/4 cup candies over top; press lightly into top. Refrigerate about 30 minutes or until completely set.
• Remove fudge from pan onto cutting board by lifting with foil; peel back foil. With large sharp knife, cut into 4 rectangles. Cut each rectangle crosswise into 8 pieces.

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!

Steps:

• In heavy saucepan, over low heat, melt chocolate chips with EAGLE BRAND® 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. Turn fudge onto cutting board, peel off paper and cut into squares. Store leftovers covered in refrigerator.

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.

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Cook cream cheese and butter in medium saucepan on medium heat 3 to 4 min. or until cream cheese is completely melted and mixture is well blended, stirring constantly. Add chocolate morsels; cook and stir 3 to 4 min. or until melted. Stir in sugar and vanilla.
• Pour into prepared pan; spread to evenly cover bottom. Sprinkle with crushed candy.
• Refrigerate 1-1/2 hours or until firm. Use foil handles to remove fudge from pan before cutting into 2-inch squares to serve.

Steps:

• Line an 8 inch baking pan with foil.
• Combine sugar, evaporated milk, butter and salt in a medium saucepan.
• Bring to a full rolling boil over medium heat, stirring constantly.
• Boil, stirring constantly for 4-5 minutes.
• Remove from heat.
• Stir in marshmallows, chocolate chips, nuts and vanilla extract.
• Stir vigorously for 1 minute or until marshmallows are melted.
• Pour into prepared pan.
• Refrigerate for 2 hours or until firm.
• Lift from pan and remove foil.
• Cut into pieces.