No-Cook Never-Fail Fudge Recipe -
No-Cook Never-Fail Fudge Recipe
  • READY IN 20 mins

No-Cook Never-Fail Fudge

Recipe by  

"This recipe came from a dear friend of mine. It is an unbelievably delicious fudge! This fudge has been a hit with all who have tried it. Don't let them know the ingredients until they have tasted it; they still won't believe it has cheese in it. Also, it is easier to make if the recipe is halved. Pecans can be substituted for walnuts. "

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Ingredients Edit and Save

Original recipe makes 40 servings Change Servings
  • PREP

    20 mins

    20 mins


  1. Melt cheese and butter together in a nonstick saucepan; stir until smooth. Keep this mixture over a low heat. In a mixing bowl, sift confectioners' sugar and cocoa together until thoroughly mixed and no lumps remain.
  2. Combine the sugar mixture with the melted butter and cheese. Stir until very smooth. Stir in nuts and vanilla. Press mixture into 2 lightly sprayed or buttered 9x13 inch pans; let cool until firm. Cut into small squares. This fudge can be frozen.
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Reviews More Reviews

Most Helpful Positive Review
Jan 15, 2004

I've ever only tried "sugar" fudge recipes that require heating on the stove and making sure that nothing is burning. With the cheese in this recipe, you don't have to do that, and it saves a great deal of time. It also results in a smooth texture that delicious flavor. One pointer is ALOT easier to work with making one batch of fudge, and not a double batch as this recipe is scaled for. If you're trying this for the first time, divide it in half, and then go at it.

Most Helpful Critical Review
Dec 17, 2003

I made this once and it turned out terrible so I tried it again figuring that I had done something wrong. But no, it is just really bad. It tastes something like mac and cheese with cocoa. Save yourself the time and trouble.


42 Ratings

Dec 17, 2013

I forgot in my earlier review to state you do NOT have to cook this fudge -- just mix it. Also, use no-salt butter.

Oct 18, 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.

Oct 11, 2005

This didn't turn out for me.The velvita cheese and the butter wouldn't mix.Made a big mess and wasted a lot of stuff.

Dec 17, 2003

This recipe was ok. It was very easy and quick to make but the flavor/texture was another story. I was a little bit "iffy" about the whole cheese thing, but the end product didn't really taste like cheese at all! However, it did taste kind of strange. I made it for a party yesterday and didn't get any of the rave reviews that other reviewers talked about. People mostly commented that it had a strange texture and a strange taste that they couldn't put their finger on. So, while the fudge wasn't BAD, it wasn't great either.

Dec 20, 2003

Greasing the pan is not necessary. Like the original recipe says: Do NOT tell people the "secret" ingredient until AFTER they have tasted it. Trust me! This is an awesome recipe!! Thanks!

May 25, 2003

This fudge did come together as it should, and it hardened like fudge, but it DID taste like processed cheese. Out of 6 diners, it was nearly inedible, noone liked it and all thought it tasted like cheese.


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  • Calories
  • 359 kcal
  • 18%
  • Carbohydrates
  • 48.6 g
  • 16%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 18 g
  • 28%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 176 mg
  • 7%

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

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