Creamy Chocolate Fudge
Creamy Cheese Fudge is like traditional fudge with an even better with a savory secret. It’s balanced and not overly sweet. Give it a try, you won’t be disappointed!
Creamy Chocolate Fudge
If you read the title of this recipe and immediately thought “NOPE” I urge you to give me a few minutes and give the recipe one try. I know I can change your mind.
Not only is this fudge not super sweet, a no-cook and no-bake recipe, but the cheese gives the fudge a creamy texture, not the grainy, sugary texture you can sometimes get with other fudge recipes.
If you have made cheese fudge before, you might have used the boxed, processed cheese block, that some use for making queso dip. You know the one I am talking about!
But I am making creamy cheese fudge, not creamy chocolate processed cheese food. No offense to the boxed cheese, but because I am not cooking the fudge, I prefer actual cheese!
Cabot Cheese is real cheese, and I love their Extra Sharp White Cheddar. It pairs well with wine, nuts, and fruit and is right at home on a cheese board.
I want the typically sweet fudge to be balanced with the savory and tangy flavors of the cheese so I chose this cheese to use.
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Ingredients Needed
Butter – Use unsalted butter and make sure it is at room temperature. This is very important so it blends with the cheese and doesn’t leave clumps.
Cheese – I know it’s hard to think that you put cheese in fudge but it is totally worth it! The cheese tends to take the sweetness out of the fudge so you can enjoy more bites! I use the extra sharp white cheddar. White or a Mild Cheddar are best for this recipe. Be sure the cheese is at room temperature too!
Vanilla Extract – I use a combination of vanilla and chocolate extract. If you don’t have any chocolate extract then double up on the vanilla extract.
Powdered Sugar – It’s best if you sift the powdered sugar after you measure it. If you sift beforehand, you will add more than you need. But sifting afterwards, you will keep the clumps out of the fudge.
Cocoa Powder – Make sure to use unsweetened cocoa powder. And because this recipe is not baked and baking soda isn’t added (for rising purposes) use Dutch-processed to reduce the acidity and bitterness of the cocoa.
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When I say this is an easy fudge recipe, I mean it.
How to Make Creamy Chocolate Fudge
First: Prep a 9×9 baking pan by lining it with parchment paper, aluminum foil, or plastic wrap.
Second: In a food processor, combine the cheese and butter. Process until smooth and creamy. Add the vanilla and chocolate extract. Pulse to combine.
Third: Transfer the butter and cheese mixture to a large bowl (I like to use a stand mixer) and add the cocoa powder. Mix until combined.
Fourth: Add in the powdered sugar 1 cup at a time. The mixture will be very stiff which is why I use a stand mixer.
Fifth: Spread the fudge evenly in the prepared pan. Cover the top with plastic wrap and refrigerate for several hours or until firm.
Remove the fudge from the fridge a few minutes before serving. Cut into small squares and serve!
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Do you have to cook the fudge?
NO! The best part of this fudge, besides the fact that it’s delicious, is that you don’t’ have to cook it! Just mix it together.
Can you freeze fudge?
Yes, it will keep for up to 3 months if tightly sealed. I like to double wrap with plastic wrap and then a layer of foil. Then place in a freezer bag.
Do you need to refrigerate it?
I like to put the fudge in the fridge to set it but you can store it in the fridge if it is tightly sealed. Once it’s firm and cut, I would recommend storing in the fridge because it contains cheese.
More Easy Fudge Recipes
Fudge is one of those quick and easy candy recipes that pretty much everyone loves. I tend to only make it during the holidays, but fudge is yummy all year round.
Some of my favorite flavors of fudge to try include this butter pecan fudge, this rocky road fudge, this chocolate peanut butter fudge, and even my Halloween wicked witch fudge.
If you want to add some fudgy goodness to some ice cream or a dessert, my 3 ingredient chocolate sauce is amazing too. And makes a great gift!
Tapas Tips & Tricks
- make sure the butter and cheese are at room temperature so they blend together without making clumps.
- use Dutch processed cocoa powder so the fudge doesn’t have a bitter taste
- a food processor is best for combining the cheese and butter. Or a stiff arm!
- chill your fudge to let it set up quicker.
- add the powdered sugar 1 cup at a time to avoid clumps.
- when doing the final additions of cocoa and powdered sugar, I like to use a stand mixer. The fudge mixture can get very stiff and it will wear your arm out quickly.
- a 9-inch square pan is best but you can use a 9×13 or an 8×8. It will just change the thickness of the fudge bites.
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Chocolate Fudge Bites
Equipment
Ingredients
- 2 sticks butter
- 8 ounces Cabot Sharp White Cheddar Cheese grated
- 1 teaspoon vanilla extract
- 1 teaspoon chocolate extract
- 1/2 cup cocoa powder
- 5 cups powdered sugar
Instructions
- Prepare a 9-inch square pan by lining with foil or plastic wrap
- Bring butter and cheese to room temperature. This is important that the cheese and butter are room temp as they won’t cream together properly if cold and form little lumps in the fudge.
- In a food processor, combine the cheese and butter.
- Process until smooth and creamy.
- Add the vanilla and chocolate extract.
- Pulse to combine.
- Transfer the butter and cheese mixture to a large bowl (you can use a stand mixer bowl if you prefer)
- Add the cocoa powder and mix until cocoa fully combined.
- Add the powdered sugar 1 cup at a time, beating or pulsing until each cup of sugar is incorporated fully.
- This mixture will get very stiff so prepare your arms for work.
- Spread fudge evenly in prepared pan.
- Cover top with plastic wrap and refrigerate for several hours or until firm.
- Remove the fudge from the refrigerator shortly before serving.
- Lift the fudge out of the pan and cut into small squares.
- Serve or wrap tightly for storage.
Notes
- Make sure the butter and cheese are at room temperature so they blend together without making clumps.
- Use Dutch processed cocoa powder so the fudge doesn’t have a bitter taste
- A food processor is best for combining the cheese and butter. Or a stiff arm!
- Chill your fudge to let it set up quicker.
- Add the powdered sugar 1 cup at a time to avoid clumps.
- When doing the final additions of cocoa and powdered sugar, I like to use a stand mixer. The fudge mixture can get very stiff and it will wear your arm out quickly.
- A 9-inch square pan is best but you can use a 9×13 or an 8×8. It will just change the thickness of the fudge bites.
Nutrition
Beverages
Boozy Salted Caramel Apple Cider from The Beard and The Baker
Christmas Punch from Juggling Act Mama
Frozen Caramel Hot Chocolate from Eat Move Make
Crockpot Red Velvet Hot Chocolate from April Golightly
Gingerbread Spice Caramel Latte from Hezzi-D’s Books and Cooks
Gingersnap Eggnog Shooter from Seduction In The Kitchen
Glogg from A Kitchen Hoor’s Adventures
Hot Buttered Rum from Moore or Less Cooking
Peppermint Hot Chocolate from Mildly Meandering
Salted Caramel Hot Chocolate from The Bitter Side of Sweet
Salted Caramel Hot Apple Cider from Culinary Adventures with Camilla
Sugar Cookie Cocktail from Cookie Dough and Oven Mitt
Vanilla & Spice Hot Mulled Wine from The Baking Fairy
Candies
Almond Roca from Everyday Eileen
Grinch Fudge from An Affair from the Heart
Milk Chocolate Toffee Fudge from Rants From My Crazy Kitchen
Reindeer Food Snack Mix from Big Bear’s Wife
Desserts
Chocolate Mint Cookies from Platter Talk
Dark Chocolate Dipped Almond Shortbread Cookies from With Two Spoons
Gingerbread Bars with Maple Cream Cheese Frosting from Sweet Beginnings
Gingerbread Cupcakes from The Redhead Baker
Holiday Pavlova from My Suburban Kitchen
Hot Chocolate Whoopie Pies from Strawberry Blondie Kitchen
Joulutorttu (Finnish Christmas Tarts) from Tara’s Multicultural Table
Merry and Bright Marshmallow Filled Christmas Cupcakes from Lady Behind the Curtain
Minty Grinch Dip from Who Needs A Cape?
Oatmeal Maple Cream Pies from Blogghetti
Pecan Pie Cheesecake from The Crumby Kitchen
Peppermint Stick Cookies from Karen’s Kitchen Stories
Red Velvet Cookies from Live Love Texas
Red Velvet Truffle Sugar Cookie Cups from The Spiffy Cookie
Santa Belt Cupcakes from 4 Sons ‘R’ Us
White Chocolate Dipped Gingerbread Cookies from Cheese Curd in Paradise
{Originally Posted 12/12/18 – Photos and notes updated 10/14/21}
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I left the ingredients out overnight and they clearly did not mix at room temperature. Fortunately I mixed in a glass bowl as I had to microwave for 30 seconds twice to get the cheese soft enough. Of course the butter was liquid at that point but with aid of a hand mixer it eventually got mixed. The taste is great.
Delicious
Would it taste better with chocolate chips instead of cocoa powder?
I’ve never tried using chips with this recipe so I am not sure of the chemistry and how using melted chocolate would affect the outcome.
I have a chevre’ one, that is made in a plastic bag, by fingering it, and rolling it in a log shape, in the bag, refrigerating and then slicing. It uses similar ingredients, by Meyenberg Goat Milk Co.