Sunday, November 30, 2008

Cheddar Cheese Fudge; No, really.... cheddar cheese fudge!

You've heard about the cookbooks that are all about sneaking something healthy into food for kids. A spoonful of peas in a plate of brownies, or a tablespoon of grated beetroot in a quart of strawberry milkshakes. Those cookbooks just aren't trying hard enough.

The editors of the Food Journal's Homemade Candy manage to get two cups of nutrition into this recipe. Okay, okay, it's not vegetably nutrition, but still. If you have a picky eater in your house or family, or a wealth of cheese, give it a try.
Popular Cheddar Cheese Fudge

Cheese fudge proves the inaccuracy of the old saying that there is nothing new under the sun. When a state supervisor of the school lunch program made some of this candy for one of our food editors, she moved any question there might have been about why the sweet was so popular with youngsters.

One of the splendid features of the candy, loaded with Cheddar cheese and dry milk powder, flavored with butter, vanilla and cocoa, is that the electric mixer does almost all the work. You do not even cook the fudge. It's ideal for serving to a crowed of youngsters. But pass it to grownups, too, for they'll like its creaminess, sweet chocolate flavor and the way it serves as a snack to satisfy appetites.

Cheddar Cheese Fudge

Cheese flavor is subtle in this creamy, no-cook, protein-rich candy

2 c. shredded Cheddar cheese (1/2 lb)
1 c. butter (2 sticks)
1/2 c. cocoa
1 1/2 lbs. confectioners sugar
1 1/2 c. nonfat dry milk powder (1/2 lb.)
1/2 tblsp. vanilla

Have all ingredients at room temperature; combine in large mixer bowl. Beat until creamy (it may be necessary to moisten mixture with 1/4 c. whole milk).

Put in buttered 9" square pan; chill. When firm, cut candy in 64 squares. Makes about 3 1/2 pounds.

Note: Drained maraschino cherries, flaked coconut, miniature marshmallows or chopped nuts may be added.
...I'm fascinated and appalled, all at once. That's a heck of a lot of cheese, and anything with that much cheese is appealing. Part of me wants to try it out with my 5 year old niece. She's not a cheese eater (the shame!), but she's a great kitchen helper. If you ever need anything added to your mixer bowl, call on Meg. I think she'd enjoy making this, and might even (gasp) eat it, too. At the very least, she could make a plate to give to her fudge-loving grandpa.

Most of my fudge memories are from family celebrations when I was a kid in the 70s. There were always plates of sweets, and the little squares of homemade fudge were my favorites (right up there with thumbprint cookies). Normally, I wouldn't do two such similar recipes from one book, but ... fudge! Fudge for the holidays! There's time enough for sauerkraut candy, divinity, brittles and the like later on this week.


  1. So, tell me, Woman With Wisconsin Connections -- ever had any cheddar cheese fudge?

  2. Does the dry milk powder need to be made into milk? I tried this this recipe and it was chunky because of the dry milk pebbles.

  3. It shouldn't have to be made into milk; in theory, the moisture in the fudge would soften the dry milk up. If your milk is particularly coarse, I'd suggest whizzing it in a food processor or blender until it is more fine.