Cheesy Peanut Butter Fudge

Stick with me on this one, honestly!

Cheese and peanut butter may seem like a strange combination to some, I agree. I remember however, when on holiday to America a few years back trying cheesy crackers which had a peanut butter filling. I loved the flavours together – difficult to describe, but they complimented each other really well.

I had a wee look around the internet, as I planned to try and make some crackers myself, but then I happened upon Peanut Butter and Cheese Fudge. Unsurprisingly an American recipe, it used a cheese called 'Velveeta' which apparently melts easily. We don’t get that particular brand of cheese in this country and I wondered if the recipe might work with a British substitution.

I went for a spreadable cheddar, which was ‘seriously strong’ in flavour. The recipe calls for butter and the cheese to be melted together, peanut butter to be melted in, then some nuts added before mixing it all with icing sugar.

No baking required, the mix is then refrigerated until firm. And the resultant taste was delicious. Seriously creamy, nutty, a bit salty and a bit cheesy – but not in a horrible way!

If you are wanting an easy to make fudge recipe, which will certainly get people talking, and scoffing – give this a go!

Cheesy Peanut Butter Fudge

Fudge made from soft cheddar cheese and peanut butter
Adapted from www.foodnetwork.com

Cuisine:	Treat	Category:	Fudge	Yields:	9"x9" slab
Prep Time:	20 Mins	Chill Time:	4 Hrs	Total Time:	4 Hrs 20 Mins

 

Ingredients

• 225 grams unsalted butter
• 225 grams spreadable cheddar cheese (I used ‘Seriously Strong’ brand)
• 250 grams smooth peanut butter
• 1 teaspoon vanilla extract
• 125 grams walnuts, chopped
• 500 grams icing sugar

 

Instructions

1. In a large saucepan, over medium heat, melt the butter and cheese together. Add the peanut butter and stir until incorporated into the mix. Don’t worry if it goes a bit lumpy, it will smooth out.
2. Add the vanilla and nuts and stir in.
3. Place the icing sugar in the bowl of a mixer and then pour the cheesy peanut butter mix over the top.
4. With the beater attachment, blend until the mix is smooth and thick. Pour into a 9”x9” baking tin, lined with foil.
5. Place into the fridge to set, for at least 4 hours, I left mine overnight.
6. When set, invert the pan onto a chopping board, carefully peel off the foil and cut into squares.  I lost count of how many I got – at least 36!
7. Keep refrigerated until you eat them, as they do go soft.