One of the worst things about the internet is that stuff you rely on can disappear in a minute, with no trace. There probably is a trace, but I don’t know/care enough to find it. But what disappeared on me was where this pin to a great goat cheese fudge recipe went. Instead of telling me how to make these fudge that I made before and enjoyed, it goes to a 404 error page. The worst.
Luckily the pin preview still tells the ingredients, but I don’t know if I even trust that to hang around, so I figured that recreating the recipe steps based on the ingredients is the only way to make this fudge happen again, so here we go.
I decided to make this fudge because I have a weird habit of when I go to CostCo like once every few months, I feel compelled to buy a two-pack of 10,5 ounce logs of goat cheese. That’s 21 ounces of goat cheese! And with how quickly it spoils once the package is opened, it’s like a race to use it and its best to enjoy in large quantities.
Goat Cheese Fudge
Adapted(ish) from About.com
- 6 oz unsweetened chocolate
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 1 cup lightly toasted pecan pieces (optional)
- 1 tbsp heavy cream
- 2 oz cream cheese
- 4 oz goat cheese
- Set the cream, cream cheese, and goat cheese out to soften to room temperature for about 30 minutes.
- Meanwhile, melt the chocolate in a microwave, working in 30 second blasts. Stir in between each 30 seconds. Oruse a double boiler to melt the chocolate if you’re so inclined.
- Turn the oven (or convection oven) to 350. Spread the pecans on a baking sheet, and let toast in the heated oven for 5-10 minutes or until toasted but not burnt. Set aside.
- In a stand mixer, use the paddle attachment to beat the room temperature cheeses, cream, and chocolate together.
- Add the vanilla extract and powdered sugar, and beat until combined.
- Fold in the toasted nuts.
- Pour the whole mix into a lightly greased 9×9 pan, or line the pan with parchment paper, then pour in the mix. Use a spatula to smooth the top and get it to fill the pan.
- At this point, lightly add nuts or sprinkles to the top as desired.
- Refrigerate for several hours until hardened, then remove and cut with a sharp knife.