Ingredients

The following ingredients have 64 Servings
  • 8 ounces Cabot Sharp Cheddar , grated (about 2 cups), room temperature
  • 2 sticks (8 ounces) Cabot Unsalted Butter, room temperature
  • 1½ teaspoons pure vanilla extract
  • 1 cup instant nonfat dry milk powder (about one 3.25-ounce envelope)*
  • ½ cup unsweetened cocoa powder
  • 5-6 cups confectioner’s sugar, divided

Instruction

  • LINE 9-inch square pan with large piece of foil or plastic wrap; set aside.
  • LET cheese and butter stand outside of refrigerator until they are room temperature. Grate cheese.
  • COMBINE the cheese, butter and vanilla in a large mixing bowl. Beat with electric mixer until fluffy. Add milk powder and beat until smooth. Alternatively, combine all in food processor and process until smooth.
  • ADD cocoa powder and 4 cups of confectioner’s sugar. Beat or pulse to combine. Gradually beat or pulse in enough of remaining sugar until mixture is very stiff.
  • SPREAD fudge evenly in prepared pan. Cover top with plastic wrap and refrigerate for several hours or until firm.
  • REMOVE from refrigerator shortly before serving. Lift fudge out of pan and cut into small squares.