Velveeta Cheese Chocolate Fudge Food

VELVEETA FUDGE

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.

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 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.

VELVEETA CHEESE FUDGE BALLS

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

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.

VELVEETA CHEESE FUDGE

Steps:

• in a saucepan melt butter and cheese.
• grease a 13 inch baking pan.
• stir together sugar and cocoa.
• thn add cheese mixture.
• add vanilla and nuts. mix well and spread in pan then cut into squares.

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.

CHOCOLATE CHEESE FUDGE

Steps:

• Spray lightly the bottom of a 9 by 2-inch square pan with a nonstick spray.
• In a saucepan over medium heat, melt the cheese and butter together, stirring constantly until smooth.
• Remove from the 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.
• Enjoy!