I was a Lady and Sons on Jan. 25 2012 for Lunch with 2 of my friends. We were in Savannah for 2 days and really enjoyed the city. We had the Buffet and it was so good. I was disapointed to hear you and your sons are no longer involved with the cooking and such.

By CAROL SANNER on February 09, 2012

I have had a similar recipe for years and years that my mom gave me but was afraid to use - I made this and took to work - now they want it all the time. I work in a school system and have for 25+ years. We have a Friday AM mtg wkly at 6:45. I have been making something from your cookbooks each week this year. I now have the title of 'Paula'. Last week I was unable to make anything and bought donuts instead - wow was their disappointment. I love your cook books. I love to bake and quilt but the baking is my first love. I have Type one diabetes and have been on an insulin pump for over 20 years. Despite this, I make bread weekly, bake every Thursday night, and continue to do the things that 'normal' people do - just sneak a little good stuff now and then. I just wanted you to know how much everyone loves your recipes. I've asked the librarian to look into getting your cookbooks in the library because of the Stories. Between the stories you have in your books and Eleanor Burns (Quilting) has in her books - we could teach the entire school a lot. Anything that helps a Middle Schooler is worth while - anything that helps teachers is worth while too. Sorry - off subject - thanks for everything - hang in there and keep cooking and writing those books - I'll keep baking on Thursday nights for the crowd. Pat Ross - an avid fan and fellow person that just happens to have diabetes! (it just makes us a little more special)

By Pat Ross on February 02, 2012

question on your fudge recipe. How can you just have a 9 x 2 pan????

By Maryann Stubitsch on January 18, 2012

This was so fast and easy and boy is it good! BUT... Paula, you didn't warn me about having fudge fingers when I mixed it all together with hands like you did! LOL! It was still great, thank you for the great recipe!

By Raechal on January 12, 2012

omg im in love!!!

By Anonymous on January 09, 2012

Made this last night. It was wonderful! I was amazed at the simplicity of the recipe considering the results! If y'all are concerned about the cheese, don't be. It is so creamy and super delicious. Big hit! P.S. I used velveeta processed cheese

By TKerr on December 22, 2011

Made this last night. It was wonderful! I was amazed at the simplicity of the recipe considering the results! If y'all are concerned about the cheese, don't be. It is so creamy and super delicious. Big hit! P.S. I used velveeta processed cheese

By TKerr on December 22, 2011

Hi Mariana, Any processed cheese product will work, like Velveeta.

By Jonathan Able on December 15, 2011

First of all I love you and your cooking! It is just the way I like it because I am born and raised in Texas! Anyhow my husband loves fudge. It's not something that I typically make because I do not like it - selfish I know. I found this recipe and even though it sounded "deranged" to put cheese in fudge I HAD TO try it out. It makes the best fudge recipe ever! Of course my husband has no clue that I get the Velveeta out for this or he would just die! Thank you for making this easy peas-y. This is a great recipe for people just starting out making their own candy. Try it!

By Christa on December 13, 2011

Hi Paula I just wanted to tell u that I watch your show alot and the show u had on about your hoilday cookies stuff I was trying to find the fudge stuff that u made cuz I was wanting to try and make some for christmas and I was wondering if u could please email me the ingredients for it...

By Brandee on December 08, 2011

What type of cheese do you need? it just says cheese. what kind? please help!

By mariana on December 05, 2011

I have made fudge for many years using my mothers recipe ,but have never made any with cheese! Me and my wife and two kids just love it . Thank you very much!

By Thomas shepherd. on December 02, 2011

I saw your fudge when you and Cat Cora won the Iron Chef competition for Christmas. My first thought was 'why put cheese in fudge'. Then I figured why not. I just made my first batch. For my taste, it was a little cloyingly sweet. I remedied that by adding 3/4 cup of peanut butter. It tempered the taste, and gave the fudge a slightly creamier texture. Let's just say that I'll be putting this fudge on the plates I give to various offices this year. Thanks for having the courage to think outside the box for the rest of us.

By Helen on November 20, 2011

i made the fudge but it was no stiff what did i do wrong, i went by the receipt

By ethel hardy on November 09, 2011

I've made 2 of your gooyey bars & the neighbors voted the chocolate their favorites so far. Thanks for sharing your cooking with all of us. I'm not talented like Paula but her recipes help me look good. Thanks again, Opal

By Opal Wallin on July 19, 2011

By Anonymous on March 19, 2011

Your Chocolate Cheese Fudge is the best! I was at work when one of the associate brought in some fudge and she told me that it has cheese in it and it wasn't cream cheese. I thought, gross! She told me to take a little bite and then tell her what I think. So, I took a little bite and I was SUPRISED! I had to get a bigger piece when I realize how good that fudge tasted. She said she got it from your book and now I have it and I am going to make it for my boyfriend. He will be surprised as well. By the way do you have any recipes that is light or low fat? I know, I am probably asking a stupid question, but I don't know if you do have some out there! Thank you Paula, Lisa

By Lisa Wooden on February 09, 2011

I love this fudge! I have a severe coconut allergy & most of the manufactured fudge in the stores have coconut or palm oil in the mix. It's so great to find a fudge recipe that I can actually eat & make anytime I want!

By Cassie on January 05, 2011

this is the best home made fudge that i have ever had. it is a hit at every single party and isloved by all. i never give out the recipe. some things you just want to be appreciated for. this is so easy and so well appreciated it has become my signature dish. love you for this. and for all of your recipes and just you-your accent and love of life as well as food. you are the best television has to offer in the food department. thanks again. monica

By monica jane on December 24, 2010

Great!

By Anonymous on November 29, 2010