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.
- Yield:about 36
- 1 cup (2 sticks) butter, softened
- 8 ounces pasteurized process cheese, Velveeta, cubed
- 1 1/2 pounds confectioners' sugar, about 5 cups unsifted
- 1/2 cup unsweetened cocoa
- 1/2 cup non-fat dry milk (see note)
- 2 teaspoons vanilla extract
- 2 cups coarsely chopped pecans or walnuts
Lightly grease a 9 x 9-inch square pan; set to the side.
In a large saucepan over medium heat butter and cheese cubes together, stirring frequently until smooth; remove from heat.
Sift together confectioners' sugar and cocoa; add to cheese, mixing well.
Stir in non-fat dry milk (if you've chosen to use it), vanilla and nuts, mixing until well distributed. The mixture will be very stiff.
Using your hands, remove candy from pan and press firmly and evenly into the pan; chill until firm and cut into squares.