Velveeta Fudge

Lynn Socko


Who would put cheese in a fudge recipe. I don't know, but they were brillant. You absolutely cannnot taste the velvetta. This is a rich, thick fudge that everyone I share it with asks me for the recipe. Hope you like it as much as I do. (I only make it at Christmas & always add it in with my goodie packages I sent to my friends, it's so rich you only need it once a year) lol If you don't want to make this much, simply half everything. (This is a double recipe, so if you don't want quite so much, just half all the ingreidents). This recipe was given to me by my stepmom, who got it from her son, who got it from someone at work....

pinch tips: Parchment Paper Vs Wax Paper



13x11 pyrex dish full


45 Min


Stove Top


1 lb
unsalted butter, melted
1 lb
velvetta cheese, melted
32 oz. bags confectioners' sugar, sifted or 8 (16 oz) boxes
1 c
cocoa powder, sifted
1 Tbsp
2 c
chopped nuts,

Directions Step-By-Step

Melt (over VERY low heat)butter & velvetta. Add sugar, cocoa, vanilla & nuts while still on heat. If you remove from heat before finishing, it will start to harden on you & you'll have a fight on your hands getting everything mixed in, I know!!
Place foil in a 13x11 pan and butter sides & bottom. Spoon your fudge in & smooth out, (I find spraying whatever utensil I am using, even if it's my hand) with spray oil, it makes the job alot easier. Place in fridge overnight, turn out onto cutting board, remove foil from bottom, and cut into desired size pieces. Store lightly covered.

About this Recipe

Course/Dish: Candies, Chocolate
Main Ingredient: Sugar
Regional Style: American
Other Tag: Quick & Easy