Monday, November 23, 2009

Cheese Fudge (aka School Fudge)

This is a blast from the past, if you are from here and about my age, which of course I will not share, you will remember eating it.. Think back to those good old days of School Lunch, when the cooks made real food, macaroni and cheese with big lumps of gooey cheese, chili and Donuts, and fudge. Yes, this is that recipe. I must admit that I don't make Christmas Candy. I've made a few feeble attempts, but that is one thing that intimidates me, even the thought of doing it sends fear down my spine. Luckily my mother was a school cook in her later working years and she passed along this secret recipe. It is one of the few actually successful goodies I have made, especially since there is no cooking required. The schools had to work with what was given them, and so the ingredients are perhaps not what you would normally think of in fudge. Be brave and try it.

1/2 # grated or crumbles processed cheese such as Velveeta (grate or crumble while cold then let it come to room temperature)
1 c. peanut butter
1/2 c. butter or margarine
3/4 c. Carob or 1/2 c. cocoa
4 1/3 tbsp canned milk (I think that is 4 tbsp and 1 tsp)
2 # powdered sugar (a whole bag)
2 tbsp vanilla
1/3 cup chopped nuts (optional of course)
Put all ingredients into mixer, mix well. It will be thick. Put into a buttered (9/13 for thick), and refrigerate overnight.
Can be frozen.
When this was made for the school it was obviously made in huge batches. My mother broke it down into a manageable amount. Thank Mom.