Church Fudge

Linda Edwards


an interesting ingredient - a delicious fudge

Recipe is from Augusta, Ga., caterer Jane Hall Harmon(former Baton Rouge resident who shared this recipe with BR Advocate readers.) She says, “I call this recipe Church Fudge because I found it in a giant church cookbook that I bought at a garage sale for $1 about 20 years ago." Personal note: I was skeptical about trying the Velveeta cheese. However, the fudge was delicious.

pinch tips: Parchment Paper Vs Wax Paper




100 one-inch squares


20 Min


1/2 c
hershey's cocoa
2 stick
8 oz
velvetta cheese, cut into small cubes
1 Tbsp
pure vanilla extract
1 c
chopped pecans
16 oz. boxes confectioner's sugar

Directions Step-By-Step

Sift confectioners’ sugar into a large bowl. Sift cocoa into the same bowl.
In a saucepan over medium heat, melt butter and cheese slowly and stir continuously. Be careful not to allow the cheese to stick or burn. When melted and well mixed, pour over the dry ingredients and mix with an electric hand mixer.
When mixed well, add vanilla and chopped nuts. Mix well using a spatula to scrape sides.
Pour into an ungreased 9x13-inch glass baking dish and spread evenly. Allow to sit on kitchen cabinet about 20 minutes, then flatten the top with your hand, pressing out any air and distributing the mixture evenly throughout the dish. Cover with plastic wrap and refrigerate. Very rich; cut into 1-inch squares or smaller.

About this Recipe

Course/Dish: Candies