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Fudge is not a twentieth-century invention, but fast fudge is. This recipe, an adaptation of the famous uncooked fudge developed by Philadelphia Brand Cream Cheese, became popular shortly after World War II, is as foolproof as it is fast. And it never turns gritty.

Philly Fudge

1 (6-ounce) package semisweet chocolate chips
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

1. Butter a 9 x 9 x 2-inch baking pan well; set aside.
2. Melt chocolate chips in double boiler over hot, not boiling water.
3. 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.
4. Blend in melted chocolate chips, vanilla, and salt, beating until smooth. Stir in pecans.
5. Press mixture into pan, cover with plastic wrap and chill overnight or until firm. Cut into 1 1/4-inch squares.

Makes 5 1/2 dozen squares.

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