Velveeta Cheese Fudge Recipes

VELVEETA CHEESE FUDGE II

Steps:

• Slowly melt butter and Velveeta.
• Can be done in microwave. Add cocoa and vanilla.
• Mix well.
• Add powdered sugar and nuts.
• Mix well.
• This will be very stiff.
• The last pound of powdered sugar may need to be added and mixed by hand.
• Pour into buttered cookie sheet or 2 (9 x 13-inch) cake pans.
• This makes about 6 pounds of very creamy and delicious fudge. Stores well.

VELVEETA® FUDGE

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.

BEST EVER CHEESE FUDGE

Steps:

• Melt together butter and cheese.
• Mix in confectioner's sugar and cocoa into the butter mixture. Stir in vanilla and nuts. Spread on two big cookie sheets. Cool. Cut. Store in refrigerator.

THE BEST EVER VELVEETA PEANUT BUTTER FUDGE

Steps:

• ONLY USE WOODEN SPOON. Over medium heat melt together butter, cheese, and peanut butter and mix till melted and creamy -- DO NOT BOIL. Remove from heat.
• Add vanilla, then stir in powdered sugar gradually and mix well.
• Pour into 13 X 9 pan, smooth out. Pat with paper towel to remove excess butter.
• Refrigerate 1 hr. Slice and enjoy.

VELVEETA CHEESE FUDGE

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.

CHOCOLATE VELVEETA FUDGE

Steps:

• Gather the ingredients.
• Butter a 9-inch-square pan. It's best to avoid cooking spray since this recipe produces a heavy, dense end result.
• Cut the Velveeta cheese into small cubes. They don't have to be symmetrical, but smaller pieces will be easier to work with than a large chunk.
• In a large nonstick saucepan over medium heat, combine the butter and cheese cubes. Cook, stirring frequently, until melted and smooth.
• Remove from heat, but don't allow to cool. If it thickens, add a teaspoon of hot water to reduce the stickiness.
• Combine the confectioners' sugar and cocoa and whisk to blend (or sift them together). Add the sugar and cocoa mixture to the cheese mixture, mixing well. Add the vanilla and nuts and blend well. The mixture will be thicker than you might expect, but that's OK.
• Press the mixture into the prepared pan; chill in the refrigerator (not the freezer) for about 2 hours or until firm. Cut into squares.

CHOCOLATE CHEESE FUDGE

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

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