- Yield : 8" square pan
- Servings : 16-24
- Prep Time : 15m
- Cook Time : 5m
- Ready In : 2:0 h
The darlin’ of every white trash cookbook, and popularized by butter lovin’ Paula Deene, velveeta fudge truly is fool proof! Take it from me, the person who messes up the iconic foolproof fudge, this one is creamy, successful, and makes a ton for parties and gift givin’. Can’t help myself, leavin’ the ‘g’ off just seems so…well…white trash!
- 1/4 box (1/2 pound) Velveeta Original cheese, cubed
- 2 sticks (1 cup) unsalted butter
- 1 tsp vanilla extract
- 1 32 oz bag powdered sugar
- 1/2 cup cocoa powder
- 1 11.5 oz bag milk chocolate chips
Wrap pan with aluminum foil. Spray with non stick spray. Set aside
Melt cheese and butter in a medium saucepan over medium heat. Stir constantly because cheese will want to stick to the bottom. Cheese will not incorporate into the butter. It will be melted and kind of look like the goo in a lava lamp. Remove from heat and stir in vanilla.
n a large bowl, whisk together powdered sugar, and cocoa powder. Pour cheese mixture into the center, and stir to moisten dry ingredients. Fudge will be stiff. Stir in chocolate chips. Dump into prepared pan.
Press down with the back of a spoon, or your hands. If you use your hands, remove the imprints by covering fudge with a large piece of plastic wrap. Then press down with either another 8” pan, or rub hands over to smooth the top. Remove plastic wrap and discard.
Set aside at room temperature for 2 hours to firm up, or place in refrigerator for about an hour until firm. Cut into desired number of pieces.
NOTE: Don’t worry, you cannot taste the cheese. It just adds creaminess.