Serious Eats: Recipes

Cakespy: Velveeta Fudge

[Original artwork and photographs: Jessie Oleson]

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This is a Paula Deen-approved recipe. [Photograph: pauladeen.com]

Chances are that if Velveeta even figures into your Super Bowl planning, it's probably intended as a nacho topping or macaroni and cheese. But it's a grievous error not to include it in your dessert menu too: as it turns out, it's actually a key ingredient in delicious fudge.

I'll admit that I was skeptical about a fudge which employs a "cheese product," not to mention one that isn't even in the dairy aisle at the grocery store. But it's endorsed by Paula Deen, the goddess of all things delicious and fatty—and when she says fudge is better with a healthy dose of Velveeta, I believe her.

Happily, Paula didn't let me down. This fudge is incredibly rich, with a rich creaminess and subtle savory undertone from the Velveeta—and extremely habit forming. Looks like Velveeta's not just for nachos anymore.

Note: I combined two recipes I found for Velveeta Fudge, one of which called for nonfat dry milk to be added to the mix. While the milk added a little crunch to the fudge, overall I don't think it was necessary—I will probably omit that ingredient next time.

Velveeta Fudge

About the author: Jessie Oleson is a Seattle-based writer, illustrator, and cake anthropologist who runs Cakespy, an award-winning dessert website.

Printed from http://www.seriouseats.com/recipes/2010/01/cakespy-velveeta-fudge-recipe-paula-deen.html

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