Prep 10 mins
Cook 10 mins
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.
- 453.59 g butter
- 453.59 g Velveeta cheese
- 1814.36 g powdered sugar
- 236.59 ml cocoa
- 14.79 ml vanilla
- 118.29 ml nuts, chopped
- 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.
A co-worker told me how great Velveeta fudge was so I was curious to try it. After all I had her try my diy butterfingers made with cheese it's and she loved them. Anyway I just finished making this fudge. It hasn't even set up yet and I think it tastes better than any fudge I've ever tasted! It looks a bit oily so I might cut back a half stick on the butter, but I'll make a decision on that after it sets up. I can't wait for my family to try this then tell them what's in it.
I saw a recipe for Velveeta Fudge years ago and have been curious to try it. I finally broke down and found this recipe and tried it...and I am glad that I did. I'll admit I tried it because I was curious at how weird it would taste, but it's actually pretty good. It makes a lot and I was thinking of making this for the holidays and gifting it. Sometimes people won't try things because it sounds goofy, but I think this is one of those things that you should make, set it out and let people try it THEN tell them what it is. Very well worth trying!
better than I thought it would be. I had to make this totally out of curiosity and it was good. Thanks for sharing!