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 how to find things like that. What disappeared on me was this pin for a great goat cheese fudge recipe. Instead of telling me how to make the fudge that I made before and enjoyed, it goes to a 404 error page. The worst.
I needed this recipe because I went to Costco and bought 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. At this point I also just really wanted the tangy, creamy, chocolatey fudge that I'd had before. Or did I need it? Either way, goat cheese fudge needed to happen, because I had all of the necessary ingredients on hand.
What to do, what to do?
Luckily it is a rich pin, which means that the ingredients are listed in the pin preview. I don't know if I even trust that to hang around anymore either, so I have no other choice than to recreate the recipe steps based on the ingredients if I want to make this fudge happen again. It took some trial and error, but I had plenty of goat cheese to work with. And there was still a lot left over!
Goat Cheese Fudge
Ingredients
- 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
Instructions
- 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. Or use a double boiler to melt the chocolate if you’re so inclined.double boiler
- 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.
Have you ever lost a beloved recipe or article that you couldn't find online again? I definitely have even though Pinterest helps with that a lot. And even though I know this blog isn't going away, I may still print out this recipe for safekeeping. I have a binder of recipes that I've printed out, torn out of magazines, or otherwise have in hard copy format, and I refer to it often when I feel like I am in a food rut. Using my hands to sift through this collection that came about through no rhyme or reason offers inspiration in unexpected ways.
Do you also have a lot of goat cheese you need to use up? Try goat cheese risotto or goat cheese, honey and caramelized onions over grits.