Velveeta Cheese Fudge
Who Knew? Velveeta cheese has a lot of milk in it, so it makes a very creamy fudge. This dessert does not require an oven or stove top; the cheese and butter can be melted in the microwave. If you don’t have really big bowls or pots, cut the recipe in half and use a square baking dish (8×8 or 9×9) instead of the lasagna-size baking dish.
- 1 pound Velveeta cheese, cut into 1/2-inch cubes
- 1 pound butter (4 sticks), cut into tablespoon-size squares
- 1 Tablespoon vanilla
- 1 to 2 Cups cup chopped nuts or flavored chocolate chips
- 4 pounds powdered sugar
- 1 Cup powdered cocoa
Spray a 9×13 baking dish with Pam.
Place cubed cheese and butter in a large microwave-safe bowl, or divide evenly between two smaller bowls if you don’t have a big enough bowl to hold everything. Melt cheese and butter togethger in a microwave oven on half power for 5 minutes at a time until thoroughly melted and smooth. Stir between each 5-minute heating period.
Transfer to the largest bowl or pot you have before adding the rest of the ingredients. Stir in vanilla, nuts and/or chips. Add 2 cup of powdered sugar and 1/4 cup of cocoa powder, mix well. Repeat until this combination until all the cocoa is gone and then keep adding the powdered sugar 1 cup at a time. You may have to mix with your hands in the end because this fudge “dough” is really stiff. Turn the fudge out of the bowl or pot and into the greased pan. Smooth the fudge out to completely cover the bottom of the pan. Take 2-3 paper towels and press into the top of the fudge to absorb excess butter. Place in refrigerator for 15 minutes, then remove paper towels. Continue chilling 1 hour or until firm enough to hold its shape when you slice it into squares and remove it from the pan. Even though most of the ingredients don’t require refrigeration, the butter will make the candy soften and slump, losing its shape if you don’t keep it refrigerated until you are ready to serve or give away. It will not fare well if you leave it in a sunny place or a warm car.