Philly Fudge recipe

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

Butter a 9 x 9 x 2-inch baking pan well;set aside.

Melt chocolate chips in double boilerover hot, not boiling water.

Blend cream cheese and milk in large electricmixer bowl, beating at high speed until smooth. Add powderedsugar, 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 plasticwrap and chill overnight or until firm. Cut into 1 1/4-inch squares.

Makes 5 1/2 dozen squares.

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