Paula Deen Chocolate Cheese Fudge

Paula Deen Chocolate Cheese Fudge takes 40 minutes plus chilling and uses processed cheese, butter and cocoa to make a rich, dense, melt-in-your-mouth candy. Try this easy no-bake holiday fudge for the holiday table or a church supper, since it needs no candy thermometer and makes about 8 pieces.

Pat the top of the pressed fudge with a paper towel before it goes in the fridge, because all that butter pushes oil to the surface. Skip it and the squares turn greasy and slick instead of smooth and firm.

Melting the processed cheese into the butter gives Paula's fudge a creamy, silky base without any cooking to a soft ball stage like old-fashioned fudge. Pressing the stiff candy into the pan with your hands also packs it tight, so the squares cut clean and hold their shape.

Paula Deen Chocolate Cheese Fudge

0.0 from 0 votes

Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

10

minutes

Calories

520

kcal

Melted cheese and butter get stirred into sifted sugar and cocoa to make a very stiff, chocolate-heavy candy dough. Once it's pressed into the pan and chilled, it slices into dense, creamy squares studded with chopped nuts.

Ingredients

• 1/2 lb sliced or cubed processed cheese
  

• 1 cup Butter
  

• 1 teaspoon vanilla extract
  

• 1 cup chopped, pecans and/or walnuts nuts
  

• 2 (16 oz) boxes confectioner's sugar
  

• 1/2 cup cocoa
  

Directions

• Prep the pan: Spray the bottom of a 9x2 inch square pan lightly with nonstick spray. That keeps the stiff fudge from sticking when you press it in later.
• Melt cheese and butter: Set 1/2 pound sliced or cubed processed cheese and 1 cup butter in a saucepan over medium heat. Stir constantly until smooth, then take it off the heat and stir in 1 teaspoon vanilla extract and 1 cup chopped pecans or walnuts.
• Sift sugar and cocoa: Sift 2 boxes (16 ounces each) of confectioner's sugar and 1/2 cup cocoa together in a large bowl. Sifting breaks up any lumps so the fudge turns out smooth.
• Mix the fudge: Pour the cheese mixture into the sugar and cocoa and stir until completely mixed. Expect the candy to be very stiff, so keep stirring until no dry streaks remain.
• Press into the pan: Use your hands to take the candy out of the bowl and press it evenly and firmly into the pan. Then pat the top with a paper towel to soak up the excess oil from the butter.
• Chill and cut: Place the pan in the refrigerator until the candy is firm. Then cut it into squares and serve.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Cuisinart fine mesh strainer set, Pyrex 3-piece glass mixing bowl set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use real cheese instead of processed cheese?

I'd stick with processed cheese, because it melts smooth with the butter and doesn't separate the way a sharp natural cheese can. The cheese flavor disappears behind the chocolate, so it mostly adds creaminess.

Why is my fudge so greasy on top?

That's the butter, and this recipe has a lot of it. Pat the top with a paper towel right after pressing it into the pan, and the oil blots away before the fudge chills.

How do I store chocolate cheese fudge?

Keep the squares in an airtight container in the refrigerator, since the butter and cheese make it softer at room temperature. I'd serve it fairly cold so it holds its shape.

Can I make this fudge ahead of time?

Yes, it's a good make-ahead candy because it has to chill until firm anyway. Cut it into squares once it's set, then keep it chilled until you're ready to serve.

What's the easiest way to mix such a stiff fudge?

Start with a sturdy spoon, then switch to clean hands once the dough gets too thick to stir. The candy is very stiff, so working it by hand also makes it easy to press into the pan.