PAULA DEEN'S 5 MINUTE FUDGE
Make and share this Paula Deen's 5 Minute Fudge recipe from Food.com.
Provided by FarahC
Categories Candy
Time 15m
Yield 20-30 serving(s)
Number Of Ingredients 8
Steps:
- Combine sugar, milk, butter and salt in a medium sized saucepan. Bring to a boil, cook 5 minutes, stirring constantly.
- Add in chocolate chips; cook until melted.
- Remove from heat; stir in marshmallows, vanilla and nuts. Mix well.
- Pour into a 8-inch pan. Cool cut into squares.
CHOCOLATE CHEESE FUDGE
A unique and creamy fudge that makes a great gift.
Provided by Paula Deen
Categories christmas dessert kid friendly southern sweets valentine's day
Time 30m
Yield 6-8
Number Of Ingredients 6
Steps:
- Spray lightly the bottom of a 9×2 inch square pan with a nonstick spray.
- Using a saucepan over medium heat, melt the cheese and butter together, stirring constantly until smooth. Remove from heat and add the vanilla and nuts.
- In a large bowl sift together the sugar and cocoa. Pour the cheese mixture into the sugar and cocoa mixture and stir until completely mixed. The candy will be very stiff.
- Using your hands, remove candy from bowl and press evenly and firmly into pan. Because of the amount of butter in this recipe, pat the top of the candy with a paper towel to remove the excess oil. Place pan in refrigerator until candy is firm.
- To serve candy, cut into squares.
VELVEETA CHEESE FUDGE BALLS
I like to call these "White Trash Fudge Balls!" Using Velveeta to make fudge?!? These were inspired by Paula Deen, who made a version of this on Iron Chef. I was motivated to make them for a cookie exchange. There are endless possibilities for this fudge!!
Provided by esdramaqueen
Categories Candy
Time 1h
Yield 36-48 fudge balls, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Melt cheese and butter over low heat, stirring occasionally.Remove from heat and add vanilla. (You may also add the chopped nuts here, or save them for a garnish, later.).
- Sift together sugar and cocoa in a large bowl. Add cheese mixture and stir until it becomes stiff. Use your hands to finish the mixing.
- Once fudge is completely mixed (add more powdered sugar, a little at a time, if needed), pinch small sections off and roll into balls. Set on wax paper-lined cookie sheet. Refrigerate for 20-30 minutes.
- While chilling fudge balls, melt almond bark in double-boiler, over a low heat. If you have chosen to melt caramels, do so, as well, in a separate double-boiler.
- Place a skewer in each fudge ball. Then, dip into caramel, then almond bark, finally rolling in nuts. Or, use whatever combination you would like.
- These can be made a day or two before dipping--store in refrigerator. Enjoy!
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.
PEANUT BUTTER CHEESE FUDGE
A unique sweet treat that makes a great gift.
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 6
Steps:
- Lightly spray the bottom of a 9 by 2-inch square pan with nonstick cooking spray. In a saucepan over medium heat, melt cheese and butter together, then add peanut butter and stir until smooth. Remove from heat and add vanilla and nuts.
- Empty confectioner's sugar into a large bowl and pour cheese mixture over sugar. Stir until completely mixed. Candy will be very stiff.
- Using your hands, remove candy from the bowl and press evenly and firmly into the pan. Because of the amount of butter in this recipe, pat top of candy with a paper towel to remove excess oil. Place the pan in refrigerator until candy is firm.
- To serve, cut into squares.
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
5-MINUTE FUDGE
Steps:
- Combine sugar, milk, butter, salt and chocolate chips in a saucepan and heat until chocolate is melted.
- Remove from heat and stir in vanilla, nuts and marshmallows until melted; mix well. Pour into shallow 8-inch square pan to cool; cut into squares.
- Yields approximately 16 to 24 pieces, or about 2 1/2 pounds of candy.
- A Note From the Test Kitchen: If you're having trouble with your fudge setting up, try combining the sugar, milk, butter and salt first, boiling for 5 minutes while stirring, and then add the chocolate and stir until melted. Follow the directions as written from there.
VELVEETA FUDGE
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...
Provided by Lynn Socko
Categories Chocolate
Time 45m
Number Of Ingredients 6
Steps:
- 1. 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!!
- 2. 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.
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- In a large bowl, mix together 32 oz of powdered sugar (yes, please weigh this for accuracy) with 1/2 cup of the cocoa powder. Stir to get out any lumps.
- Mix the melted butter and cheese into the sugar/cocoa blend. It'll get really stiff really quick. Add one teaspoon of vanilla as you are stirring.
- Place the candy mixture into a greased 9x13 pan and press down with your hands. Let "set" for at least an hour before cutting...if you can.
7 REASONS WHY YOU SHOULD NEVER, EVER EAT VELVEETA
From yahoo.com
Author Lauren MiyashiroPublished 2018-11-02Estimated Reading Time 2 mins
- Paula Deen has multiple Velveeta fudge recipes. To me this is the most disturbing. Not only does she have a chocolate cheese fudge, she has a peanut butter cheese fudge, too.
- It’s not real cheese. Just like American cheese, Velveeta can’t legally call itself cheese. Instead it’s a “pasteurized prepared cheese product.” Yum?
- It has a scary long ingredient list. Here’s what’s in it: milk, water, whey, milk protein concentrate, milkfat, whey protein concentrate, sodium phosphate, and 2% or less of salt, calcium phosphate, lactic acid, sorbic acid, sodium citrate, sodium alginate, enzymes, apocarotenal, annatto, cheese culture.
- It’s shelf-stable. Even American cheese needs to be refrigerated! “Cheese” that can be stored at room temperature for months on end must have a concerning amount of additives.
- It’s bad news for anyone who’s lactose intolerant. Normally, fresher cheeses contain more lactose, but Velveeta defies all logic. Averaging at 9.3%, it has even more lactose than real cheese.
- It’s inedible unless melted. You never, ever see someone serving Velveeta and crackers because that would be downright disgusting. It’s rubbery, bland, and tastes insanely artificial.
- Queso with Velveeta isn’t that good. I know that by saying this, I'm basically asking for hate mail... but I truly don't understand why people are soooo obsessed with Velveeta + Rotel.
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