Best Ever Cheese Fudge

Best Ever Cheese Fudge

35 Reviews 1 Pic
Earla Taylor
Recipe by  Earla Taylor

“Processed cheese food makes this the creamiest fudge ever.”

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Ingredients

Adjust Servings

Original recipe yields 8 dozen

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Directions

  1. Melt together butter and cheese.
  2. Mix in confectioner's sugar and cocoa into the butter mixture. Stir in vanilla and nuts. Spread on two big cookie sheets. Cool. Cut. Store in refrigerator.

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Reviews (35)

Rate This Recipe
roberma
67

roberma

It all stuck together! It never firmed up and was one big soft mess!

etitameh
62

etitameh

i make half-batches of this (with 1tsp vanilla), and i have a few suggestions as well. as another reviewer suggested, i always sift together the powdered sugar and cocoa, then add the cheese mixture to the dry ingredients. i also use 1/2c walnut pieces instead of the peanuts. i spray an 8"x8" or 9"x9" pan with nonstick spray, then press the fudge firmly into it to cool. sometimes, i find it necessary to blot excess butter or grease from the top with paper towels. by the way, i have used lowfat velveeta with no problems! and one last thing: a variation i love is to substitute 1tsp cherry extract for the vanilla (again, in half batches) and 1/2c dried cherries, chopped, for the nuts -- it's always a hit for me!

HGORRELL
47

HGORRELL

This is an excellent recipe. It makes a very smooth, creamy and chewy fudge. It reminds me of fudge I've gotten from bakeries. It does makes huge amounts, so halve it unless you're cooking it for a big party. It works best if you sift your confectioners sugar and cocoa to get rid of lumps. It's easy to make, but does require lots of stirring. It gets stiff very quickly, so I wound up kneading it with my hands. I took it to a party and everyone raved over it. I do think it's best not to tell people what is in it until they've made their mind up about it. Some people are very suggestible, and if you tell them it has cheese in it, the cheese will be all that they taste. Otherwise, you really don't notice the cheese. I used Velveeta and it worked nicely. I also substituted 2 cups chopped pecans for the peanuts, and I thought that was about right.

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Nutrition

Amount Per Serving (48 total)

  • Calories
  • 251 cal
  • 13%
  • Fat
  • 10.5 g
  • 16%
  • Carbs
  • 39.1 g
  • 13%
  • Protein
  • 2.4 g
  • 5%
  • Cholesterol
  • 26 mg
  • 9%
  • Sodium
  • 147 mg
  • 6%

Based on a 2,000 calorie diet

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