Velveeta Cheese Fudge Paula Deen Recipes

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.

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:

• 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.

VELVEETA CHEESE FUDGE

Steps:

• 1. Melt butter (or margarine) and cheese. (May be melted in the microwave or on top of stove. Do not overheat and/or scorch or burn the cheese. I prefer a double boiler on top of the stove as it is less likely to burn or scorch the cheese) After the butter and cheese are fully melted add nuts (if desired), cocoa, and vanilla extract and stir well. Sift powdered sugar into mixture 1/4 pound at a time. Mix well after each 1/4 pound UNTIL NO WHITE SUGAR IS SEEN. The sugar will tend to accumulate in the bottom so be sure and mix all the way to the bottom of the bowl and scrape the sides and bottom of the bowl often. The mixture will get extremely hard to mix by time the last two 1/4 pound(s) of sugar are introduce but be sure to mix well until no white is seen.. After mixing all the sugar put mixture in a 13 X 9 X 2 inch non-greased pan. (I use a throw away aluminum pan) Chill for about two or three hours, until the fudge is firm, then remove from pan and cut into bite size pieces. The fudge is hard to remove from the pan so I use a throw away aluminum pan and cut the pan on each corner and peel the sides away from the fudge. This leaves one large block of fudge which can then be sliced into smaller pieces. Keep refrigerated. NOTE: Any flavoring may be substituted for the vanilla