Chocolate Cheese Fudge

Total Time:
25 min
15 min
10 min

6 to 8 servings


Spray lightly the bottom of a 9 by 2-inch square pan with a nonstick spray.

In a saucepan over medium heat, melt the cheese and butter together, stirring constantly until smooth. Remove from heat and add the vanilla and nuts.

In a large bowl sift together the sugar and cocoa. Pour the cheese mixture into the sugar and cocoa mixture and stir until completely mixed. The candy will be very stiff.

Using your hands, remove candy from bowl and press evenly and firmly into pan. Because of the amount of butter in this recipe, pat the top of the candy with a paper towel to remove the excess oil. Place pan in refrigerator until candy is firm.

To serve candy, cut into squares.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    144 Reviews
    5 144
    0/1000 characters
    Your Rating:
    Sort by: 
    This is a recipe my mother always made growing up. After she passed and we moved her recipe book got lost and I am so glad I was able to find this recipe to bring back some old wonderful memories of her!
    Outstanding. Easy to make and the best tasting fudge I ever ate. It's rich but cut in small squares. First time I made this fudge, no one wanted to try, they said cheese!, but after they tried, just loved it. Had to print out recipes for them. Thanks Paula! You're the One!
    Paula's fudge was the hit of the Holiday Season. Everyone loved it. It was so easy compared to the recipe my sister uses. No one believed me when I told them there was cheese in it.
    AMAZING fudge! LOVE IT!!!!
    I wouldn't have believed it until I tried it. So good and so smooth. And a big hit with grandkids even after I told them it had cheese in it - an unexpected treat for cheese lovers. And a bit of nostalgia for me. Velveeta cheese was a staple in our home when growing up. Thank you, Paula.
    I am not a Fudge maker till now I made both and I must say a big THANK YOU they turned out great.
    I really dont know were you got this our family has been making this for years. My grandmother showed me how to make this in 1980 and she had it for years before that I am sure. Yes it is very good my children ask for it every xmas as well as family and my kids friends
    Too good. It melted in the mouth, and the stomach did not mind how much you put in. Therefore you could eat the pan and not feel stuffed. How your clothes fit days later is another matter. LOL
    great! I used a little less butter, though...
    This recipe was easy to follow, and the fudge came out perfect. I see some people complaining about a cheesy taste. Perhaps it has something to do with the cocoa powder they're using. I used Nestle, and it came out great.
    I thought I would try this recipe after the high ratings. Boy were we disappointed! I will stick with my more complicated but truly delicious recipe that has been passed down through the family.

    The consistency was too hard and the taste was absolutely awful!! Steer clear from this Paula Deen recipe and try a different one!
    yes- it was extremely easy to make, but it had a horrible aftertaste of salty cheese, i added more sugar and but it just would not go away. if im going to indulge in something as unhealthy as this (2 STICKS of butter, 2 BAGS of sugar!) it better be worth it- and this was not worth it at all. paula's hilarious, but i've just decided that her recipe's just aren't for me
    I made it with cream cheese, as Jennifer suggested. Thanks, Jennifer. I don't like velveeta at all. I was a little bit worried about what Donna said, but to my surprise, it was a breeze to melt the cheese and butter. First, I softened the cream cheese in the microwave, two times at 15 secs, then, I PUT THE BUTTER ON THE STOVE AT VERY LOW TEMPERATURE (3) I dont' have gas stove. I wisked when it was almost all heated. It took me like about 3 or 4 minutes to reach a very creamy state. After that, it was very easy to put all together. The next time I'll use less sugar though, the less is more for me and my family.
    I was very skeptical about this with the velveeta and all but after reading so many great reviews decided I had to try and I'm glad I did. I love this fudge! It is rich like others have said, it has great texture, and unlike some other reviewers, I did not detect any odd aftertaste or any weird smell, and I am pregnant right now so the nose works just fine. I used the tips of Dawn in Hackettstown, NJ which was very helpful, thank you Dawn, for describing the stages of consistency as you heat the butter and cheese. I'm sure it wouldn't have turned out otherwise. And thank you Paula for an easy, tasty treat to share with the family!
    I didn't have any velveeta on hand, so I used an 8 oz. brick of cream cheese instead. It took a while for the butter and cream cheese to come together, but it eventually did with a whisk on the stove over a medium low flame. I mixed it in to the sugar and cocoa in my stand mixer- that worked great, but I did end up adding about another 1/3 cup of powdered sugar- it was a bit loose compared to Paula's video. (Also less greasy on the top!) This fudge is still a little too sweet for me, but not as sicky sweet as the marshmallow creme recipe I usually make, and less grainy (and no bad aftertaste). If you can find Dutched cocoa, use it- it's hard to come by in a regular grocery store, but tastes more chocolatey.
    I made this today with some dried cherries that were labeled Cherry Pie flavored and left out the nuts because my family isn't that crazy about them and it was FANTASTIC. I added the fruit to the hot mixture to plump them a little. I like this version better than the PB one though they're both wonderful.
    The key to this fantastic fudge is having everything measured out and ready to go, also the blending of the butter and cheese on medium heat. The mixture will go through different phases. You must stir constantly and keep scraping the bottom of the pan so the cheese doesn?t burn. Once they are both melted it will start to look like it?s separating, keep stirring quickly. Then it will start to look ?brainy?, keep stirring and finally it will smooth out to look like pudding. It will take several minutes to get to the "pudding" phase. Remove from the heat then add the vanilla and nuts. The rest is easy. Once in the pan you can use cookie cutters and cut out shapes like stars or Christmas trees, noting too intricate. You can also place the fudge on waxed paper on top of a cookie sheet too and then place in fridge to cool. Enjoy!
    I've been making this recipe for 20 years, we call it Aunt Peach's Velveeta Fudge and my mother-in-law asks me to make it every Thanksgiving. I've found that Paula's directions are different and are fool-proof. (Aunt Peach's directions were not because it called for adding cocoa directly to melted mixture while on heat-this doesn't work as well as mixing it with the powdered sugar).
    For those readers who haven't had any luck with this recipe, make sure you have your measurements right. A big bag of p.sugar (32 oz) or two 16 oz. boxes and a quarter of the 2 lb. box of Velveeta only. It's easy to get confused on the cheese. It is delicious with walnuts and after reading some of the reviews I'm planning on trying a few other versions--namely the orange extract/zest idea... Good Luck!
    Incorrectly named, as velveeta is not really cheese...
    With a 5-star Paula Deen recipe I assumed this would be a slam dunk ... WRONG! This is just a terrible recipe, I have no idea why it has 5 stars but wanted to warn everyone NOT to make this. Just stay away! The "fudge" smells like a big block of stinky velveeta cheese, a terrible smell that no amount of delicious chocolate can hide. No amount of mind control can make you forget that its full of melted fake cheese, either. Don't waste your money or time on this recipe. Paula's recipes are mostly perfect, but this one greatly misses the mark.
    Try roasting the nuts before adding. It's pure bliss.
    This is the best Fudge recipe I have ever come accross and I've made and eaten alot of fudge... I have discovered that this works best using brand name Veleeta, the cheaper just doesnt cut it, and has a funky after taste.... also with the peanut butter one you have to use brand name, Jiff or Peter Pan... the cheap is just to nasty tasting.... I also took this recipe and changed it a liittle and make an almond, white fudge, and peppermint for Christmas, I've also done it with Orange and Strawberry too, you switch out the Cocoa for the flavor you want, and you may also have to switch the flaovring too like the Almond one I used Almond extract, and chopped Almonds and the orange use orange extract and orange peel for extra flare. using the bases of Veleeta and powdered sugar you can create your own line of fudge.
    I've tried this recipe twice and have failed both times. The first time I didn't sift the sugar and cocoa together so it was very lumpy. It tasted horrible. I just tried it again and it turned out bad for the second time. I could actually pour it into the pan so it wasn't firm at all. Only reason I tried it was because the peanut butter version is wonderful!! I get rave reviews every time I make it. Somebody please help me and tell me what I could be doing wrong! Thank you for any help you could give me.
    Thanks to Paula for a great recipe but I must say that the only reason this turned out so good was by reading the reviews that people took the time to discuss on how things turned out for them and then how to correct the issue. I have made a few recipes from this site and I have read all the reviews and taken notes on what should be done to make it work. So thanks to all of you who go out of the way to make sure things go better me.
    this is the best and easiest fudge recipe i own. i don't tell anyone about the velveeta until they have tried it. no one can believe it!
    I have made just about all the different kinds of chocolate fudge using different recipes, but this one using Velveeta Cheese is the easiest and best (most successful) I've ever made. Everyone I share with loves it too. Thanks, Paula, for a wonderful reminder!

    Sandy - Texas
    I tasted this recipe a couple of years ago without the nuts. It was OK. I went exactly by the recipe and added the pecans. IT was fantastic! I did not tell about the "secret" ingredient and everyone who tasted it loved it. It was easy to make. I printed the recipe out for all the people who tasted it. Love it!
    I cook off of paula's recipes quiet often but this not a keeper. the texture of the fudge was great it just didnt taste good, i even added a little more cocoa-still didn't help.

























































































    The fudge is smooth and easy to make... and it doesn't taste BAD... But it has a really odd aftertaste.
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Holiday Baking & Dessert Recipes