Fudge is not a twentieth-century invention,but fast fudge is. This recipe, an adaptation of the famous uncookedfudge developed by Philadelphia Brand Cream Cheese, became popularshortly after World War II, is as foolproof as it is fast. Andit never turns gritty.
Recipe: Philly Fudge
1 (6-ounce) package semisweet chocolatechips
2 (3-ounce) packages cream cheese, at room temperature
2 tablespoons milk or cream
4 cups sifted powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup coarsely chopped pecans or walnuts
Makes 5 1/2 dozen squares.
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