Chocolate Cheese Fudge

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Don't rely on this hack's "recipe", which she basically just lifted from Kraft and made her own variations. Go to Kraft's website and get it directly from them, the makers of one of the main ingredients of the recipe. If you make it the way it's supposed to be made, with the CORRECT amounts and kinds of ingredients, it will amaze everyone you serve it to. I've been making this once or twice a year forever, and everybody says it's the best fudge they've ever had.

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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

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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.

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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!

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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.

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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.

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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!

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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!

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Incorrectly named, as velveeta is not really cheese...

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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.