Velvet Fudge Recipes
VELVET FUDGE
This recipe has won first prize 6 times at our local fair.Creamy and quick to make, it is one of our favourites. Takes just 3 ingredients.
Provided by Chef Dee
Categories Candy
Time 7m
Yield 16 pieces
Number Of Ingredients 3
Steps:
- Melt chocolate chips.
- Remove from heat, stir in condensed milk and salt.
- Stir to blend well.
- Spread into buttered 9" pan.
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
VELVEETA CHEESE FUDGE
Make and share this Velveeta Cheese Fudge recipe from Food.com.
Provided by Myron Menaker
Categories Candy
Time 25m
Yield 1 batch
Number Of Ingredients 5
Steps:
- Melt cheese and butter in saucepan over low heat, stirring almost constantly.
- Sift sugar and cocoa together, stir into cheese butter mixture.
- Stir in vanilla and nuts.
- Spread in buttered pans, cool, cut into squares and store in tightly covered tin or container.
Nutrition Facts : Calories 3007, Fat 117.5, SaturatedFat 35, Cholesterol 89.6, Sodium 2752, Carbohydrate 477.1, Fiber 4, Sugar 453.3, Protein 23.3
RED VELVET FUDGE
Oh, how I love this amazingly rich and creamy confection! It's like a vacation in my mouth! Storage tips: Room temperature: Place the fudge between sheets of wax paper and place in an airtight container. Store in a cool place for up to two weeks. Refrigerator: Place the fudge between sheets of wax paper and place in an airtight container. Store in the refrigerator for up to three weeks. Freezer: Place the fudge between sheets of wax paper and then place in freezer bags. Store in the freezer for up to 3 months.
Provided by Cooking Creation
Categories Candy
Time 25m
Yield 36 pieces, depending on how large you cut them
Number Of Ingredients 13
Steps:
- Line an 8 x 8 inch baking dish with aluminum foil and lightly grease it. Set aside.
- Melt the butter in a medium saucepan over medium-high heat. Once the foam subsides, stir in the evaporated milk, brown sugar, white sugar, marshmallows, orange zest and salt. Bring the mixture to a rapid boil, stirring constantly. Continue boil and stir the mixture until it reaches soft ball stage on a candy thermometer (140 degrees), about 4 to 6 minutes.
- Immediately remove the saucepan from the heat and vigorously whisk in the milk chocolate, white chocolate, unsweetened cocoa powder, vanilla extract and optional red food coloring. Continue to whisk the mixture until all of the chocolate chips have melted and the mixture is smooth. You may need to set the saucepan on the hot stove top again for a minute or so to aid in completely melting the chocolate chips.
- Once the mixture is smooth and creamy, pour the contents of the saucepan into the prepared baking dish. Place it in the refrigerator to chill for at least 1 hour.
- When you are ready to serve, cut the fudge into squares. There is no need to cut the fudge until you are ready to serve it.
- Enjoy!
Nutrition Facts : Calories 98.1, Fat 3.8, SaturatedFat 2.4, Cholesterol 6, Sodium 40.8, Carbohydrate 15.8, Fiber 0.3, Sugar 14.1, Protein 0.9
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