Wisconsin cheese fudge - marion voelz
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cheddar Cheese, Wisconsin, shredded |
| ½ | cup | Cocoa Powder |
| 1½ | cup | Nonfat Dry Milk Powder |
| ½ | pounds | Butter, at room temperature |
| 1½ | pounds | Confectioner's Sugar |
| 1 | teaspoon | Vanilla Extract |
| ¼ | cup | Whole Milk, if needed |
Directions
1. Have all ingredients at room temp. Combine the ingredients in the large bowl of a standing mixer and beat until creamy. (It may be necessary to some or all of the whole milk.) The fudge can also be made in a food processor equipped with a metal blade.
2. Butter a 9-inch square baking pan. Press the fudge in the pan and chill for several hours or longer. When firm, cut into 64 squares.
The fudge should be kept frozen or at least very cold. To use as a cake frosting, simply thin it with more milk.
From the section on the SHAWANO COUNTY FAIR of Shawano, Wisc. Fair Dates: Labor Day weekend, for 6 days.
Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 04-03-95 (159) Fido: Cooking