Creamy Velveeta Fudge Food

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.

CREAMY VELVEETA FUDGE

Steps:

• Line a 9x13 baking dish with parchment paper or foil. (Foil: spray with non-stick spray) Set aside.
• In a medium microwave safe bowl melt together the Velveeta cheese, butter and chocolate in 30 second intervals until all melted. Stir until well combined and smooth.
• In a separate large bowl add powdered sugar.
• Using an electric mixer add the melted chocolate and cheese mixture to the powdered sugar a little at a time until all incorporated. Add in the vanilla.
• Once everything is combined, use a spoon to stir in the pecans.
• Transfer fudge into the prepared pan and smooth the top.
• Refrigerate for at least 3 hours. Once firm, cut into 1 inch pieces and serve!

MICROWAVE CHOCOLATE-VELVEETA® FUDGE

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.

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.

EASY VELVEETA® FUDGE

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.

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 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.