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.
- 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
How to Make Church Fudge
- 1Sift confectioners’ sugar into a large bowl. Sift cocoa into the same bowl.
- 2In 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.
- 3When mixed well, add vanilla and chopped nuts. Mix well using a spatula to scrape sides.
- 4Pour 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.