This Velveeta Fudge is the creamiest, most delectable fudge you may ever taste. If you struggle with making homemade fudge, this cheese fudge is the answer. You won’t feel the need to make fudge any other way once you try it.
You can’t taste the Velveeta at all, not even if you know it’s there and you’re looking for it.
It’s the most remarkable fudge shortcut ever.
Yes, this chocolate Velveeta fudge recipe is that good.
Ingredients for Velveeta Fudge Recipe
- Velveeta cheese
- unsalted butter
- unsweetened baking chocolate
- light corn syrup
- powdered sugar, sifted
- optional: walnuts or pecans (I don’t like nuts in fudge but if that’s your thing, go for it.)
How to make Velveeta Cheese Fudge
I discovered the Kraft Velveeta fudge recipe when I made a round-up of happy holiday recipes a few years ago. I finally went for it (YOLO) and prepared it exactly as Kraft recommended (no matter how wackadoo it seemed).
In a large saucepan cook butter, chocolate, corn syrup and Velveeta over medium-low eat.
Continue cooking until everything has melted and combined, stirring often. The Velveeta will be the last to fully melt and incorporate.
Using an electric mixture, gradually add the melted chocolate mixture into the powdered sugar and cinnamon mixture, mixing well after each addition.
You’ll end up with a luscious chocolate fudge mixture.
And the chocolate Velveeta fudge is now ready to spread into a lightly greased 13 x 9-inch pan. Pop that into the refrigerator for several hours to cool and finish setting up.
Then cut the fudge into 1-inch squares and serve. It’s rich, creamy and incredibly delicious!
FAQ: Recipe Velveeta Fudge
Does Velveeta cheese fudge taste like Velveeta?
Not even a little bit. Seriously. Nobody will ever know your fudge making secret unless you tell them.
Can you make Velveeta fudge in the microwave?
Yep. Using a microwave-safe bowl, heat Velveeta, butter, chocolate and corn syrup on high for 2 minutes. Stir; heat another minute and stir. Repeat in 30-second intervals, if needed until ingredients are blended well when stirred. Gradually add to sugar mixture as outlined in original recipe.
Can I add nuts?
Of course. The Kraft recipe calls for 1 1/2 cups of walnuts but you could also use pecans or even peanuts. Add them when you add the vanilla.
What other add-ins could I use?
Instead of nuts, try 1/2 cup of crushed peppermint candies for a minty dessert twist. After the fudge has set, you could also sprinkle on chocolate chips, white chocolate chips, toffee chunks, crumbled Oreo cookies, etc. Gently press them into the fudge (so they’ll stay put) using a metal spatula.
Can you freeze chocolate cheese fudge?
You bet! Wrap the fudge squares tightly in plastic wrap then place in a freezer-safe airtight container. Thaw in the refrigerator overnight before serving.
- 12 oz Velveeta cut into 1/2-inch cubes
- 1 cup unsalted butter (2 sticks)
- 6 oz unsweetened chocolate (I like Baker's)
- 2 tablespoons light corn syrup
- 2 pounds powdered sugar sifted
- ⅛ tsp. ground cinnamon
- 1 teaspoon vanilla
- In a large saucepan, cook and stir butter, chocolate, Velveeta and corn syrup over medium-low heat for about 10 min. or until Velveeta is completely melted and mixture is well blended.
- Mix sugar and cinnamon in large bowl. Gradually add the chocolate cheese fudge mixture, mixing well after each addition. Stir in vanilla (and nuts, if using).
- Spread onto bottom of 13x9-inch pan lightly sprayed with cooking spray. Refrigerate several hours or until firm. Cut in 1-inch squares. Store in refrigerator covered with plastic wrap.