Texas Fudge
Texas Fudge
Ingredients
- 2 cups sharp cheddar cheese, shredded
- 2 cups white cheese, shredded (such as Monterey Jack)
- 1/2 cup bacon bits, pre-cooked
- 1/4 cup pickled jalapeños, diced
- 2 large eggs
- 1/2 cup evaporated milk
- 2 tablespoons all-purpose flour
- as needed cooking spray
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a rectangular glass baking dish with cooking spray.
⏱️ 5 min•🌡️ 375
- 2
In a large glass mixing bowl, combine the shredded sharp cheddar cheese, shredded white cheese, pre-cooked bacon bits, and diced pickled jalapeños. Toss gently to distribute the ingredients evenly.
⏱️ 3 min
- 3
In a separate glass measuring cup or medium bowl, crack the two large eggs. Add the evaporated milk and all-purpose flour. Whisk vigorously until the mixture is smooth and well combined, ensuring no lumps of flour remain.
⏱️ 3 min
- 4
Pour the wet egg mixture over the cheese, bacon, and jalapeño mixture in the large bowl. Using a wooden spoon or spatula, mix all the ingredients thoroughly until everything is well coated and evenly distributed.
⏱️ 2 min
- 5
Transfer the entire mixture into the prepared rectangular glass baking dish. Spread it out evenly with the back of your spoon or spatula to form a compact layer.
⏱️ 2 min
- 6
Bake for 30 minutes, or until the top is golden brown and the 'fudge' is set and firm to the touch. A knife inserted into the center should come out mostly clean.
⏱️ 30 min•🌡️ 375
- 7
Remove from the oven and let it cool slightly before cutting into squares. Serve warm or at room temperature. This dish pairs wonderfully with chili.
Kitchen Tools
Nutrition Facts (per serving)
Texas Fudge
Ingredients
- 2 cups sharp cheddar cheese, shredded
- 2 cups white cheese, shredded (such as Monterey Jack)
- 1/2 cup bacon bits, pre-cooked
- 1/4 cup pickled jalapeños, diced
- 2 large eggs
- 1/2 cup evaporated milk
- 2 tablespoons all-purpose flour
- as needed cooking spray
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a rectangular glass baking dish with cooking spray.
⏱️ 5 min•🌡️ 375 - 2
In a large glass mixing bowl, combine the shredded sharp cheddar cheese, shredded white cheese, pre-cooked bacon bits, and diced pickled jalapeños. Toss gently to distribute the ingredients evenly.
⏱️ 3 min - 3
In a separate glass measuring cup or medium bowl, crack the two large eggs. Add the evaporated milk and all-purpose flour. Whisk vigorously until the mixture is smooth and well combined, ensuring no lumps of flour remain.
⏱️ 3 min - 4
Pour the wet egg mixture over the cheese, bacon, and jalapeño mixture in the large bowl. Using a wooden spoon or spatula, mix all the ingredients thoroughly until everything is well coated and evenly distributed.
⏱️ 2 min - 5
Transfer the entire mixture into the prepared rectangular glass baking dish. Spread it out evenly with the back of your spoon or spatula to form a compact layer.
⏱️ 2 min - 6
Bake for 30 minutes, or until the top is golden brown and the 'fudge' is set and firm to the touch. A knife inserted into the center should come out mostly clean.
⏱️ 30 min•🌡️ 375 - 7
Remove from the oven and let it cool slightly before cutting into squares. Serve warm or at room temperature. This dish pairs wonderfully with chili.