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.
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!
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
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7 REASONS WHY YOU SHOULD NEVER, EVER EAT VELVEETA
From yahoo.com
Author Lauren MiyashiroPublished 2018-11-02Estimated Reading Time 5 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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