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%