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Marshmallow Philadelphia Fudge


32 pieces


1 (8 ounce) package Philadelphia Cream Cheese, room temperature
4 cups confectioners’ (powdered) sugar, sifted
4 (1 ounce) squares unsweetened chocolate, melted
1 teaspoon vanilla
1/2 cup walnuts, chopped
1 cup miniature marshmallows


Line an 8" x 8" square baking pan with aluminum foil, extending foil at least 2" over ends of pan. Lightly butter foil. Set aside.

In a large bowl, beat cream cheese on medium speed until creamy. Gradually add sugar, beating until well blended. Add melted chocolate, vanilla and walnuts. Mix well. Stir in marshmallows. Spread into prepared baking pan.

Refrigerate several hours or until firm. Using the extended edges, lift fudge from pan. Place on cutting board. Peel off foil. Cut into 1" squares.

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