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 FUDGE
This Velveeta fudge, with Velveeta cheese as the surprise ingredient, is easy to make and so creamy and delicious.
Provided by Meaghan
Categories Dessert
Time 13m
Number Of Ingredients 6
Steps:
- Prepare an 8-inch or 9-inch square baking pan by greasing with cooking spray or shortening, OR by lining with lightly greased parchment paper or non-stick aluminum foil.
- In a large bowl, whisk together the confectioner's sugar and the cocoa powder. Set aside.
- Heat the butter and cheese in a saucepan over medium heat until melted, stirring constantly. Or, to melt in the microwave, place the cheese and butter in a microwave-safe bowl. Microwave for 1 minute on high, stir, and continue to microwave at 30 second intervals until the mixture is fully melted. Stir as well as you can (the mixture may separate, so stove-top is preferred).
- Stir in the vanilla extract.
- Pour the entire mixture into the bowl with the sugar and cocoa. Gently stir until the mixture is thoroughly combined.
- Stir in the walnuts, if using.
- Pour into the prepared pan. Chill until set, several hours. Cut into squares.
Nutrition Facts : Calories 280 kcal, ServingSize 1 serving
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
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.
Nutrition Facts : Calories 444 kcal, Carbohydrate 61 g, Cholesterol 42 mg, Fiber 1 g, Protein 4 g, SaturatedFat 10 g, Sodium 213 mg, Sugar 57 g, Fat 22 g, ServingSize 3 pounds (16 servings), UnsaturatedFat 0 g
VELVEETA CHEESE FUDGE II
Make and share this Velveeta Cheese Fudge II recipe from Food.com.
Provided by Tonkcats
Categories Candy
Yield 6 pounds
Number Of Ingredients 6
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.
Nutrition Facts : Calories 2140.3, Fat 90.9, SaturatedFat 51.2, Cholesterol 222.4, Sodium 1818.5, Carbohydrate 323.1, Fiber 4.7, Sugar 303.2, Protein 19.4
CHOCOLATE FUDGE CAKE
A light fluffy orange flavour chocolate sponge with creamy chocolate coating. I use this recipe all the time as a treat for my family. It is really tasty and the coating is wonderful. I always make two separate layers using this and sandwich them together with the coating.
Provided by Pendryl
Categories Dessert
Time 1h30m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180°C and place shelf in the middle of the oven.
- Beat butter/margarine and caster sugar together until smooth and creamy.
- Add one egg and some flour and mix in, repeat until flour and eggs are gone. Add cocoa powder and mix in making sure to get lots of air into the cake mix to help it rise in the oven. Juice half an orange and add juice to mix (dont add too much orange juice or the mix will be runny and not rise properly) or add 2 teaspoons of orange flavouring.
- Put cake mix into one greased 9inch cake tin and bake for 30 minutes or until cake tester comes out clean. Remove from the oven and leave to cool for a couple of minutes, then tip out onto a cooling rack.
- Repeat process for second layer if you choose too.
- Coating.
- Melt the chocolate in a microwavable bowl or jug for a about 2 minutes or place in a heat proof bowl over a pan of simmering water.
- Sieve the icing suger to get out the lumps.
- Beat the unsalted butter until soft and creamy (use an electric whisk if you have one as its alot easier), then add the icing sugar until light and fluffy. Slowly add the chocolate and mix together until its smooth and glossy.
- Add 2 teaspoons of vanilla essence or flavouring and mix again. If you did two layers place some of the icing on one cake and sandwich together with the other. Go mad and spread the rest of the icing over the whole cake including the sides. Decorate how you want and serve and enjoy.
Nutrition Facts : Calories 614.2, Fat 42, SaturatedFat 25.9, Cholesterol 133.3, Sodium 120.6, Carbohydrate 61.6, Fiber 4, Sugar 39.5, Protein 6.7
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
MICROWAVE CHOCOLATE-VELVEETA® FUDGE
VELVEETA gives this microwave-simple chocolate fudge a creamy, truffle-y appeal.
Provided by My Food and Family
Categories Recipes
Time 2h20m
Yield 40 servings
Number Of Ingredients 7
Steps:
- Mix sugar and cocoa powder until blended. Microwave butter and VELVEETA in large microwaveable bowl on HIGH 3 min. or until VELVEETA is completely melted and mixture is well blended, stirring after each minute. Stir in peanut butter and vanilla until blended.
- Add sugar mixture gradually, stirring after each addition until blended. (Note: You may have to knead in the last sugar addition by hand.) Add nuts; mix well.
- Spread onto bottom of 13x9-inch pan sprayed with cooking spray. Refrigerate 2 hours or until firm.
Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 4 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
WHITE CHOCOLATE FUDGE
Make and share this White Chocolate Fudge recipe from Food.com.
Provided by ratherbeswimmin
Categories Candy
Time 30m
Yield 2 pounds
Number Of Ingredients 5
Steps:
- Beat cream cheese at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.
- Add vanilla and melted white chocolate to cream cheese mixture, stirring until blended.
- Stir in chopped pecans.
- Spread into a buttered 8-inch square baking pan or dish.
- Cover and store in refrigerator.
Nutrition Facts : Calories 2476.2, Fat 123, SaturatedFat 52.8, Cholesterol 129.4, Sodium 431.4, Carbohydrate 338.5, Fiber 5.6, Sugar 327.5, Protein 20
WHITE CHOCOLATE EGGNOG FUDGE
This is an old favorite of my mothers. She made it every Christmas time. So it holds good memories for me. Besides, it's out of this world.
Provided by JulieS
Categories Candy
Time 15m
Yield 40 serving(s)
Number Of Ingredients 8
Steps:
- Yield: 2-1/2 lbs
- Prep Time: 30 minutes
- Combine sugar, butter and eggnog in a heavy 2-1/2 to 3 quart saucepan;.
- bring to a full boil, stirring constantly.
- Continue boiling 8 to 10 minutes over medium heat or until a candy thermometer reaches 234 deg F, stirring constantly to prevent scorching.
- Remove from heat;
- stir in white chocolate pieces and nutmeg until chocolate is
- melted.
- Add marshmallow creme, nuts and rum extract.
- Beat until well blended.
- Pour into buttered 8 or 9 inch square pan.
- Cool at room temperature;
- cut into squares.
- If fudge is too soft after cooling, chill.
Nutrition Facts : Calories 139.6, Fat 6.9, SaturatedFat 3.2, Cholesterol 10.5, Sodium 33.9, Carbohydrate 19.4, Fiber 0.3, Sugar 17.4, Protein 1
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