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READY IN 20 mins

No-Cook Never-Fail Fudge

Read Reviews (37)

"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. " — Mary

Ingredients Edit and Save

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Original recipe makes 40 servings Change Servings

1 pound processed cheese food, cubed
1 pound butter
1 cup unsweetened cocoa powder

4 pounds confectioners' sugar
3 cups chopped walnuts
1 tablespoon vanilla extract

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Directions

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.
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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PREP 20 mins
READY IN 20 mins

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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 though...it 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.

—KIMTHEKOOK

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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.

—PRINCESSBRI23

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42 Ratings

Dec 12, 2010

You don't have to cook this at all. To cut down on salty taste described by another reviewer, just use unsalted butter. DO NOT USE MARGARINE. Just put all the ingredients together -- all should be at room temperature -- in a large bowl and either mix together with the dough hook on your mixer or with your hands. This method works best with Velveta cheese -- not regular. Regular makes it too greasy after it sets up. This has been a family recipe for over 45 years. NEVER fails. I tried to add this recipe to the site but it was never published. Please try it, you won't be disappointed. It really does freeze well (in fact, I like it best cut into very small pieces and frozen. Just the right size for a pop-in-the-mouth dessert. mmmmmmmmm! (Added later: To cut down on the sweetness you can use half powdered sugar and half dry milk but make sure the dry milk is very fine and NOT granulated.)

—bmatheson

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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.

—HGORRELL

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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.

—bigchief1985

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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.

—LYNNIEKRAVITZ

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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!

—JILTER

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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.

—LOISTOO

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Nutrition

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.

Nutritional Information

No-Cook Never-Fail Fudge

Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
Calories: 359
Calories from Fat: 162

% Daily Value *
Total Fat 18g 28 %
Saturated Fat 8.3g 41 %
Cholesterol 32mg 11 %
Sodium 176mg 7 %
Potassium 117mg 3 %
Total Carbohydrates 48.6g 16 %
Dietary Fiber 1.3g 5 %
Protein 4.1g 8 %
** Sugars 44.8g
Vitamin A 7 %
Vitamin C < 1 %
Calcium 9 %
Iron 7 %
Thiamin 4 %
Niacin 8 %
Vitamin B6 4 %
Magnesium 10 %
Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.