VELVEETA CHEESE FUDGE
This fudge will not crystallize or get hard. I have kept it in the refrigerator for months. It remains smooth and creamy. I am always sure to tell everyone it is made with Velveeta Cheese. You can not tell that from the taste and some people are allergic to cheese or milk products.
Provided by Earl Williams
Categories Candies
Time 45m
Number Of Ingredients 6
Steps:
- 1. Melt butter (or margarine) and cheese. (May be melted in the microwave or on top of stove. Do not overheat and/or scorch or burn the cheese. I prefer a double boiler on top of the stove as it is less likely to burn or scorch the cheese) After the butter and cheese are fully melted add nuts (if desired), cocoa, and vanilla extract and stir well. Sift powdered sugar into mixture 1/4 pound at a time. Mix well after each 1/4 pound UNTIL NO WHITE SUGAR IS SEEN. The sugar will tend to accumulate in the bottom so be sure and mix all the way to the bottom of the bowl and scrape the sides and bottom of the bowl often. The mixture will get extremely hard to mix by time the last two 1/4 pound(s) of sugar are introduce but be sure to mix well until no white is seen.. After mixing all the sugar put mixture in a 13 X 9 X 2 inch non-greased pan. (I use a throw away aluminum pan) Chill for about two or three hours, until the fudge is firm, then remove from pan and cut into bite size pieces. The fudge is hard to remove from the pan so I use a throw away aluminum pan and cut the pan on each corner and peel the sides away from the fudge. This leaves one large block of fudge which can then be sliced into smaller pieces. Keep refrigerated. NOTE: Any flavoring may be substituted for the vanilla
VELVEETA CHEESE FUDGE
Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Pat Durkin.
Provided by Sarah_Jayne
Categories Dessert
Time 20m
Yield 6 1/2 dozen, 78 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan melt butter and Velveeta cheese.
- Sift together sugar and cocoa.
- Add the cheese and butter mixture, vanilla and nuts and mix well.
- Spread into a buttered 9 x 13 - inch pan.
Nutrition Facts : Calories 159.4, Fat 6.5, SaturatedFat 3.9, Cholesterol 17.1, Sodium 134, Carbohydrate 24.6, Fiber 0.3, Sugar 23.3, Protein 1.3
VELVEETA PEANUT BUTTER FUDGE
I finally got around to making this fudge for a "Graze-feast" at the office today. I was a bit skeptical at first, but it has indeed lived up to the promises of its goodness. And so easy to make!
Provided by Holly Roeder
Categories Candies
Number Of Ingredients 5
Steps:
- 1. melt cheese and butter together (in microwave or on stovetop), stirring until combined
- 2. add powdered sugar, vanilla and peanut butter and knead until you can no longer see powdered sugar
- 3. spread in greased pan and put in refrigerator until set
- 4. cut and enjoy!
VELVEETA CHEESE FUDGE
Make and share this Velveeta Cheese Fudge recipe from Food.com.
Provided by GingerlyJ
Categories Candy
Time 15m
Yield 6 pounds, 15-20 serving(s)
Number Of Ingredients 6
Steps:
- in a saucepan melt butter and cheese.
- grease a 13 inch baking pan.
- stir together sugar and cocoa.
- thn add cheese mixture.
- add vanilla and nuts. mix well and spread in pan then cut into squares.
Nutrition Facts : Calories 913.7, Fat 42.7, SaturatedFat 21.1, Cholesterol 84.5, Sodium 511.6, Carbohydrate 128.7, Fiber 2.1, Sugar 118.8, Protein 9.7
EASY VELVEETA® FUDGE
VELVEETA in fudge? Absolutely. It's what makes the classic combination of butter, chocolate and sugar super-moist and deliciously creamy.
Provided by My Food and Family
Categories Recipes
Time 2h25m
Yield 48 servings
Number Of Ingredients 8
Steps:
- Cook and stir VELVEETA, butter, chocolate and corn syrup in large saucepan on medium-low heat 10 min. or until VELVEETA is completely melted and mixture is well blended.
- Mix sugar and cinnamon in large bowl. Gradually add VELVEETA mixture, mixing well after each addition. Stir in nuts and vanilla.
- Spread onto bottom of 13x9-inch pan sprayed with cooking spray. Refrigerate several hours or until firm before cutting into 1-inch squares.
Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
VELVEETA® FUDGE
Satisfy your sweet tooth with this VELVEETA Fudge! You have to try it to believe it- this recipe makes the most delicious, chocolatey fudge!
Provided by My Food and Family
Categories Recipes
Time 3h20m
Yield 48 servings
Number Of Ingredients 7
Steps:
- Microwave VELVEETA, butter, chocolate and corn syrup in microwaveable bowl on HIGH 3 min. or until blended, stirring after 2 min.
- Add chocolate mixture, in batches, to sugar in large bowl, beating with mixer on medium speed until blended after each addition. Stir in nuts and vanilla.
- Pour into 13x9-inch pan sprayed with cooking spray. Smooth top with spatula. Refrigerate several hours or until firm before cutting into 1-inch squares.
Nutrition Facts : Calories 170, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
PEANUT BUTTER VELVEETA FUDGE
Make and share this Peanut Butter Velveeta Fudge recipe from Food.com.
Provided by Mandy ny
Categories Candy
Time 40m
Yield 1 13 x 9 pan, 6 serving(s)
Number Of Ingredients 5
Steps:
- Line a 13" x 9" pan with foil leaving excess foil over sides and grease foil with 1 ts butter. Set aside. In large saucepan, combine peanut butter, cheese and remaining butter. Cook and stirover medium heat until melted and smooth. Remove from heat and gradually stir in sugar and vanilla. (mixture will be thick). Spread into pan and chill 2 hours. Using foil lift fudge out of pan, discard foil and cut into squares.
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3.1/5 (13)Category DessertsCuisine AmericanTotal Time 40 mins
- 1. Slice the Velveeta cheese and butter into 2-inch pieces and place in a 3-quart heavy-bottomed stockpot.
- 2. Melt the Velveeta and butter over medium-low heat, stirring frequently. Alternatively, if you'd prefer to melt the mixture in a microwave, heat the cheese and butter at 40 second intervals on high, for about 3 minutes.
- 3. Stir in the peanut butter (or cocoa powder, if using) until completely incorporated into the cheese and butter. The mixture should have a thick, batter-like consistency.
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