Traditional fudge is made even better with a savory secret. This creamy cheese fudge starts with a sharp white cheddar which keeps the fudge balanced and not overly sweet. Give it a try, you won’t be disappointed!
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.