Anyone can make Velveeta fudge. The whole idea of putting cheese in fudge is absolutely wacko, but it's a classic recipe that works.
Although the recipe has been around for a long time, it’s become more popular again recently. Although using Velveeta cheese in fudge may sound completely crazy, you 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!
Velveeta lends creaminess to this fudge recipe, similar to how 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 marketing job, 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,”
Here’s all you need to make a nine-inch square pan of fudge. This fudge is budget-friendly, as candy goes, and it comes together very quickly.
Empty a two-pound bag of powdered sugar into a large bowl along with one-half cup of unsweetened cocoa powder and whisk it together.
Next, cut two sticks of butter and twelve ounces of Velveeta into chunks and put them in a heavy saucepan on medium-low heat. Stir constantly with a whisk until it’s all melted together beautifully.
Now, whisk in a teaspoon of vanilla—some recipes say two teaspoons—and pour the bright yellow mixture into the bowl of sugar and cocoa.
Fold the wet and dry ingredients together with a heavy spatula until they are a velvety, chocolatey mixture. Then, pour your lovely Velveeta fudge into a pan lined with parchment paper or aluminum foil.
And it goes without saying to lick the bowl. This fudge is quite thick and heavy. Once you pour it into the pan, it seems to take forever to cool and firm up. Be patient, but you can use the refrigerator to hurry it along a little bit.
When the fudge was finally firm enough, I cut it into serving-size pieces with a bench scraper. The bench scraper's advantage was that I did not drag a knife through the fudge.
Instead, I cut my Velveeta fudge by pressing straight down into it. This method worked quite well and made the pieces neat and tidy. You may want to try it.
I suggest you cut it into pieces no larger than one-inch square. It is very sweet and rich, and it doesn’t take much to get your fudge fix with this yummy recipe.
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 sweets. Peanut Butter Fudge, Homemade Peanut Brittle, and Chocolate Covered Coconut Balls.
Is your sweet tooth still hungry for more? Search candy, desserts, cake, or pies, and you'll find lots more goodies to try!
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