Home Cooking

Velveeta Fudge


Home Cooking

Velveeta Fudge

Johnny West | Dec 22, 2010 11:46 AM

Here are a few Velveeta Fudge Recipes as
found at WMT's Open Line radio program.
(Cedar Rapids, IA)

Best Ever Fudge

1 pound butter, melted with 1 pound Velveeta cheese
Sift together: 1 cup cocoa and 4 pounds powdered sugar and add to cheese mix.
Add 1 tsp vanilla and nuts to taste
Cool and slice.


1 cup butter, softened
8 oz. processed cheese, cubed
1-1/2 lbs. powdered sugar (about 5 cups unsifted)
1/2 cup unsweetened cocoa
1/2 cup non-fat dry milk
2 tsp. vanilla extract
2 cups chopped pecans

In a large saucepan over medium heat melt butter and cheese cubes together, stirring frequently. Remove from heat. Sift together the powdered sugar and cocoa. Add to cheese, mixing well. Stir in the dry milk, vanilla and nuts. Turn into a 9 x 9 pan. Chill until firm and cut into squares.


3/4 lb. Velveeta
1 cup margerine
6 squares unsweetened chocolate
2 tbsp. light corn syrup
2 lbs. powdered sugar, sifted
1-1/2 cups chopped pecans
1 tsp. vanilla

Heat Velveeta, chocolate, oleo, and corn syrup in saucepan over medium heat until melted. Gradually add the sugar, beat with electric mixer on medium until smooth. Add pecans and vanilla. Pour into greased 13 x 9 pan. Smooth surface over. Refrigerate several hours, then cut into squares.

I just made Rich Velveeta Fudge #2 and it is
just excellent. I made a few substitution due
to what I had on hand and don't think it hurt at all.

I used a mix of Italian dark chocolate wafers and
Nestle dark baking chocolate weighed to 6 ounces,
Golden Lion Sirup, and English walnuts.

I have not eaten any but licking all the spoons and pan
is any indication, this is a TD.

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