Best Ever Cheese Fudge Recipe -
Best Ever Cheese Fudge Recipe

Best Ever Cheese Fudge

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"Processed cheese food makes this the creamiest fudge ever."

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Ingredients Edit and Save

Original recipe makes 8 dozen Change Servings


  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 More Reviews

Most Helpful Positive Review
Dec 20, 2004

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!

Most Helpful Critical Review
Sep 29, 2003

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

Dec 13, 2003

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.

Dec 17, 2013

We have made this for years -- we never cook it. We simply put it all in a big bowl and either mix it with our hands or use the mixer with a bread hook. Use no-salt butter and make sure everything is room temperature. I use half dry milk and half powdered sugar. It's not so sickly sweet that way. Make sure your dry milk is very finely granulated if you do this. Also yummy with lots and lots of chopped pecans in it. Delicious!

Aug 20, 2006

This makes a huge amount of very delicious fudge. I wish I had halved the recipe, because it took a very large mixing bowl and quite a while to mix in all that powdered sugar (I actually burned up the motor on my cheap hand mixer) so I recommend a large table mixer with a dough hook. The texture is to die for, though! Definitely worth it, and you can NOT taste the Velveeta.

Jan 11, 2006

This recipe didn't go over so well at the family get-together. Even the kids didn't eat it. It was very smooth although rubbery in texture.

Dec 27, 2005

I was very skeptical about trying this but found it to interesting to pass up. I made it and tried it myself first and was amazed at how good it was so I took it to my family's get together for Christmas and everyone loved it. I only made 1/2 the recipe and put it in an 8x8 dish - also left out the peanuts. It was the easiest and probably the creamiest fudget I ever made - I'm keeping this one!

Nov 24, 2004

I followed this recipe to the letter but it failed. It was a big gooey mess. I have eaten this fudge before and it was delicious so perhaps I did something wrong. It is a cold day here in Texas and the pans I used, I sprayed with PAM to keep it from sticking. I left it in the 'frig for 2 hours and it still would not hardened. So back to regular fudge for me.


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  • Calories
  • 251 kcal
  • 13%
  • Carbohydrates
  • 39.1 g
  • 13%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 10.5 g
  • 16%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 147 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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