Wednesday, November 2, 2011

Cheese Fudge?

Yes I said it!  Cheese fudge!!!  How can you go wrong, cheese and chocolate, brilliant!  It's that time of year when people like to test their sweets making skills so I thought I'd share this recipe.  I didn't make this myself, however a coworker made some for our office Halloween bash.  It was different and good and I couldn't for the life of me figure out what was different about it, I thought perhaps she had put cream cheese or sour cream in it or something.  This is definitely worth a try and will make people wonder what your special ingredient is.  Make it fun and have people try it and then ask them to guess what your secret is, they will be less likely to turn their nose up to it before trying, and they will be amazed at the power of the goodness of cheese.

Much Love!!

She took the recipe from Paula Deen - Queen of Butter - Chocolate Cheese Fudge.

(The processed cheese that my coworker used was Velveeta brand.)

Servings: 6 to 8 servings
Prep Time: 30 min
Cook Time: 10 min
Difficulty: Easy


1/2 lb processed cheese, sliced or cubed
1 cup butter
1 teaspoon pure vanilla extract
1 cup chopped nuts, pecans, walnuts
2 16-ounce boxes confectioners’ sugar
1/2 cup cocoa

  • Spray lightly the bottom of a 9x2 inch square pan with a nonstick spray.
  • Using a saucepan over medium heat, melt the cheese and butter together, stirring constantly until smooth.
  • Remove from heat and add the vanilla and nuts.
  • In a large bowl sift together the sugar and cocoa. Pour the cheese mixture into the sugar and cocoa mixture and stir until completely mixed. The candy will be very stiff.
  • Using your hands, remove candy from bowl and press evenly and firmly into pan. Because of the amount of butter in this recipe, pat the top of the candy with a paper towel to remove the excess oil. Place pan in refrigerator until candy is firm.
  • To serve candy, cut into squares.

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  1. girl u know i love me some paula dean! i forgot about this recipe, now i am gonna make it as a take a long dish to my aunt janet's thanksgiving!

  2. YAY!! just a side note, the next day they let the leftovers get to room temperature and it tasted like velveeta and not fudge, so keep it cold for the goodness factor!