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Peppermint 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
a few drops peppermint extract
1/2 cup peppermint candies, crushed and divided


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, peppermint extract and 1/4 cup crushed peppermint candies. Mix well. Spread into prepared baking pan. Sprinkle with additional 1/4 cup crushed peppermint candies.

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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