Recipe by esdramaqueen
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!!
Top Review by sklhczech
We made these for Christmas. The fudge was great. Unfortunately, the dipping in the caramel and the almond bark caused the problems. The caramel wanted to run off oc the fudge and then when we did get it to stick and dipped it in the almond bark, the caramel got so hard after it set that it was hard to bite into. Will have to experiment with this, as Paula made it look so easy on TV!
- 1⁄2 lb Velveeta cheese, sliced
- 1 1⁄2 cups butter
- 1 teaspoon vanilla extract
- 1 cup chopped pecans (or walnuts, peanuts, etc.(optional)
- 32 ounces confectioners' sugar
- 1⁄2 cup cocoa
- almond bark (optional)
- caramel, any other creative dip you can think (optional)
- skewer (trimmed to 4 inches or so)
Directions See How It's Made
- 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!