Paula Deen Peanut Butter Cheese Fudge

Paula Deen Peanut Butter Cheese Fudge is an easy no-bake candy made with easy-melt cheese, creamy peanut butter and confectioner's sugar, ready in 20 minutes. This old-fashioned Southern holiday fudge fits potluck tables, church suppers and Christmas cookie trays.

Press the stiff candy firmly and evenly into the pan with your hands, because loose spots leave you with squares that crumble when you cut them. Then blot the top with a paper towel, since all that butter pushes oil to the surface.

Melting the sliced cheese right into the butter gives this fudge its smooth, creamy bite without any candy thermometer or boiling syrup. Paula's version also stirs in chopped nuts for crunch, so every square has a little texture against the dense, sweet peanut butter base.

Paula Deen Peanut Butter Cheese Fudge

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

520

kcal

Melted cheese, butter and peanut butter stir into a mountain of powdered sugar to make a dense, creamy fudge. Once pressed into the pan and chilled, it slices into neat squares with a nutty crunch in every bite.

Ingredients

• 1/2 lb sliced easy-melt cheese
  

• 1 cup Butter
  

• 1 cup creamy peanut butter
  

• 1 teaspoon vanilla extract
  

• 1 cup chopped nuts
  

• 2 (16 oz) boxes confectioner's sugar
  

Directions

• Prep the pan: Lightly spray the bottom of a 9 by 2-inch square pan with nonstick cooking spray. That way the fudge lifts out easily once it firms up.
• Melt the base: Melt the sliced cheese and 1 cup butter together in a saucepan over medium heat. Then add 1 cup creamy peanut butter and stir until the mixture is smooth.
• Add vanilla and nuts: Take the pan off the heat and stir in 1 teaspoon vanilla extract and 1 cup chopped nuts. Mix just until the nuts are coated.
• Mix with the sugar: Empty the 2 boxes of confectioner's sugar into a large bowl and pour the cheese mixture over it. Stir until completely mixed, though the candy will be very stiff.
• Press into the pan: Using your hands, take the candy out of the bowl and press it evenly and firmly into the pan. Because of the butter, pat the top with a paper towel to remove excess oil.
• Chill and cut: Place the pan in the refrigerator until the candy is firm. Then cut it into squares to serve.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Pyrex 3-piece glass mixing bowl set, USA Pan 8x8 square cake pan, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use regular cheese instead of easy-melt cheese?

Stick with a sliced, easy-melt cheese like American, because it melts smooth with the butter. Harder cheeses can turn grainy or greasy, and that would change the texture of the fudge.

Does this fudge really taste like cheese?

Not really. The cheese melts into the butter and peanut butter, so it adds a creamy, rich texture rather than a cheesy flavor. Most people just taste sweet peanut butter fudge.

How should I store peanut butter cheese fudge?

Keep it in an airtight container in the refrigerator, since it contains cheese and butter. Let squares sit out a few minutes before serving so they soften slightly.

Can I make it without nuts?

Yes, you can leave the chopped nuts out if you have allergies or just don't want them. The fudge will be a little smoother, and the rest of the method stays the same.

Why is my fudge too oily or too crumbly?

Oily fudge usually just needs the paper towel blot on top, since the butter rises as it chills. Crumbly fudge usually means it wasn't pressed firmly enough, so pack it down hard with your hands.