CHEESE FUDGE
Makes 100 servings. Uncooked
INGREDIENTS | WEIGHTS | MEASURES | |
| Cocoa | 1 cup | ||
| Processed cheddar cheese(shredded or ground) | 1 lb. | 1 qt. | |
| Butter | 1 lb. | 2 cups | |
| Sifted powdered sugar(confectioner’s) | 2 ¾ lbs. | 2 qts. &2 ¼ cups | |
| Peanut butter | 1 pt. (or 2 cups) | ||
| Vanilla | 1 ½ Tbsps. | ||
| Non-fat dry milk | 1 lb. | 3 ¼ cups |
DIRECTIONS:
1. The cheese should be kept overnight at room temperature to soften.
2. Measure all ingredients into mixing bowl.
3. Mix thoroughly with the hands,form into roll or press in flat pans and chill.
4. Cut into slices or squares.
5. Keep cool until used. (This “candy” keeps nicely).
VARIATIONS**:
| a. | Caramel Fudge: | Omit chocolate |
| b. | Coconut Fudge: | Add 2 cups shredded coconut |
| c. | Marshmallow Fudge: | Add 4 cups miniature marshmallows |
| d. | Nut Fudge: | Add 2 cups pecan meal |
** Suggested by Mrs. Margaret Hibbs,Former Manager,Foster Heights Elementary Lunch Program,Nelson Co.,KY.
| Number of PortionsSize of Portion | 100 1 each |
| Calories……….Cholesterol…… Sodium……….. Fiber………….. | 145 4 Mg 164 Mg 0.59 G | Iron……………..Calcium………… Vitamin A……… Vitamin C……… | 0.27 Mg 87 Mg 47 RE 0.3 Mg | Protein……………Carbohydrates…… Total Fat ………… Saturated Fat……. | 4.03 G 16.58 G 7.57 G 2.01 G | 11.11% 45.75% 46.95% 12.47% |