Cheese Fudge
Yield
3 servingsPrep
15 minCook
15 minReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
softened |
|
| 8 | ounces |
pasteurized process cheese
cubed |
* |
| 1 ½ | pounds |
powdered sugar
|
|
| ½ | cup |
cocoa powder
|
|
| ½ | cup |
milk, skim, (non fat) powder
non-fat |
|
| 2 | teaspoons |
vanilla extract
|
|
| 2 | cups |
nuts
coarsely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
softened |
|
| 231.2 | ml/g |
pasteurized process cheese
cubed |
* |
| 680.4 | g |
powdered sugar
|
|
| 118 | ml |
cocoa powder
|
|
| 118 | ml |
milk, skim, (non fat) powder
non-fat |
|
| 1E+1 | ml |
vanilla extract
|
|
| 473 | ml |
nuts
coarsely chopped |
|
Directions
In a large saucepan over medium heat melt butter and cheese, stirring frequently.
Remove from heat.
Sift together sugar and cocoa; add to cheese, mixing well.
Stir in non-fat dry milk, vanilla and nuts.
Turn into a 9x9x2-inch pan.
Chill until firm.
