This was a very easy recipe, and the fudge is smooth and creamy. I was worried about tasting the cheese, so I did double the amount of cocoa. I decreased the recipe by 1/2. I changed the order of the directions, too. First I mixed the confectioner's sugar and cocoa until well combined. I used my kitchenaid, but it can also be done by hand with a fork. Then in a medium saucepan, I melted the butter and processed cheese cubes over medium heat. It seems to really separate and get stringy, but that means it's nearly done, just not yet. I reduced the heat to medium-low, and whisked the cheese mixture for a few minutes longer. It eventually became smooth and creamy. Once it did, I used my kitchen-aid dough hook to mix it in with the cocoa and sugar. I mixed it on low speed for a few minutes, until I was certain all the cocoa and sugar were mixed in. The fudge started to look a little glossy. I had lined a 9x13 cake pan with parchment paper (with extra to be able to pull it out of the pan by the paper). I let it sit on my kitchen counter for about 3 hours to cool completely. Then I cut it into 48 squares (about 1 in. x 2 in. in size).
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