Anyone can make Velveeta fudge. The whole idea of putting cheese in fudge sounds absolutely wacko — but it’s a classic recipe that works every single time.
This recipe has been around for decades and is suddenly popular again. And although using Velveeta cheese in fudge may sound completely crazy…
You absolutely do not taste the cheese.
In truth, Velveeta is not actually cheese. Love it or hate it, Velveeta is an iconic product best known for queso, macaroni and cheese, and, best of all, grilled cheese sandwiches. 😋
If it's not cheese, then what is Velveeta? It’s a shelf-stable product made from milk, whey, milk protein, canola oil, modified starch, and cheese culture. It is famous for the way it melts into an ooey, gooey base that’s ideal for dips and sauces.
Velveeta was invented over one hundred years ago, and the name is a tribute to its velvety texture. The way Velveeta melts so creamily made Kraft invent a recipe for using the bright orange bars in chocolate fudge, and it is really good fudge! No kidding!
It sounds wrong, I know.
You’d never think Velveeta and fudge belong anywhere near each other, but trust me — it works like a charm.
Velveeta melts into the chocolate and butter flawlessly, giving this fudge a perfectly smooth, silky texture you never get with old-fashioned, boil-to-soft-ball-stage recipes. It doesn’t get grainy, it doesn’t seize, and it sets beautifully every single time.
And the best part?
You can’t taste the cheese.
Not even a little.
People always guess marshmallow creme or sweetened condensed milk — never Velveeta.
This recipe has been floating around for decades and is having a comeback because it’s foolproof, fast, and outrageously creamy.
Velveeta lends creaminess to this fudge recipe, like the way marshmallow creme enhances Fantasy Fudge. Velveeta Fudge is even easier to make, and you never need a candy thermometer.
Among all the recipes Kraft has developed to market its cheese products, Velveeta Fudge is the weirdest. Kraft Foods has always done an outstanding job of marketing, and its culinary department is incredibly clever and creative.
Robin Ross, the associate director of the Kraft Culinary Center, says this: “The beauty of Velveeta is that when it melts, it has an incredibly creamy texture, so the fudge is incredibly rich and creamy.”
Velveeta fudge first became popular in the 1970s and 80s when Kraft promoted stovetop candy recipes using pantry ingredients. The cheese melts into the chocolate without adding any cheesy flavor, making an unbelievably smooth fudge even beginners can master.
You only need a handful of simple ingredients:
This recipe uses no candy thermometer, no tricky stages, and no stress.
Just melt, mix, pour, and chill.
This is all you need to make a 9-inch-square pan of fudge. This fudge is budget-friendly, as candy goes, and it comes together very quickly. Prepare the pan by lining it with non-stick parchment paper or foil.
1. Whisk the cocoa and powdered sugar together in a large bowl until thoroughly combined. Set aside.
2. Melt the cubed butter and Velveeta together in a saucepan over medium heat until melted, stirring constantly. Use a whisk to prevent the cheese and butter from separating. Stir in the vanilla when you remove the cheese mixture from the stove.
3. Pour the melted cheese/butter/vanilla mixture into the bowl with cocoa and powdered sugar. Gently stir together until no streaks of powdered sugar remain. Add nuts if desired.
4. Pour the mixture into the prepared pan and cool at room temperature until set. The fudge is thick and heavy - it can take several hours, so be patient. You can use the refrigerator to hurry it along a little bit.
5. Lick the bowl as a reward for your incredible patience. 😉
6. When the fudge is finally firm enough, cut it into serving-size pieces with a bench scraper, cutting straight down. Once you have a bench scraper, you'll wonder how you lived without one!
The bench scraper's advantage is that it cuts cleanly— better than when you pull a knife through the fudge. I cut it into one-inch squares- it is rich and sweet.
Velveeta fudge may sound a little wacko, but it’s one of those old-fashioned recipes that survives because it works every single time. It’s silky, rich, sliceable, and perfect for holiday candy trays, teacher gifts, or stocking the freezer for drop-in company.
If you’ve never tried it, this is your sign — whip up a batch and watch how fast people ask for the recipe. They’ll never guess the secret ingredient!
Here is a throwback recipe that uses Velveeta to make a very smooth and creamy chocolate fudge; you can't taste the cheese!
Our family has many chocoholics, and almost everyone has a sweet tooth. Here are some of our favorite candies and other festive treats.
⭐ Peanut Butter Fudge: Here's a recipe for the easiest, fastest, most delicious peanut butter fudge you will ever eat! So creamy it just melts in your mouth!
⭐ Homemade Peanut Brittle: If you like peanut brittle, you will be delighted with how well this recipe turns out! It is buttery, sweet-salty perfection with a perfect light and crisp bite. It would be best if you use a candy thermometer for this recipe.
⭐ Chocolate Covered Coconut Balls: A quick and easy candy that uses only five ingredients.
⭐ Amaretto Balls: A fun little one or two-bite treat using vanilla wafers, almonds, corn syrup, powdered sugar, and other ingredients to make an easy, delicious little no-bake cookie.
⭐ Cranberry Bourbon Slush: An easy, festive frozen cocktail that's easy to make ahead. Pretty and a great combination of flavors!
⭐ Brown Butter Chex Mix: This recipe is for an amazing snack mix with the most unique flavor combination of brown butter, garlic, paprika, and rosemary.
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Love GB (Betty Streff)
Real food. Real kitchen. Real easy.
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