8 ounces Cabot Sharp Cheddar (about 2 cups)
2 sticks (8 ounces) Cabot Unsalted Butter
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
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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 in a large mixing bowl cheese, butter and vanilla; 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.
*If your milk powder is at all coarse, measure, then pulse briefly in blender into fine powder.
Cabot is an amazing company and this is an amazing recipe. Whoever gave the one star is completely out of line. Fantastic, unique, delicious idea. Serving again at a party on Sunday and taking as a hostess gift on Saturday night. Thank you Cabot!!
I don't think the previous 1 star review is fair. They wanted a lactose free option. And they received one. Why the 1 star? They hadn't even made it.
It's weird and good.
Since Cabot Cheddars are lactose free, I thought this would be a great recipe. But then I saw that it calls for non fat dry milk powder. Is there something else (lactose free) that could be substituted?
YES you could certainly substitute the non-fat dry milk for powdered rice milk. Thanks for asking! Gail
Easy, delicious and quick to make....We whipped these up for our annual cookie swap and they were a huge hit with the group!