Best 5 Easy Velveeta Fudge Recipes

VELVEETA CHEESE FUDGE

Steps:

• Melt cheese and butter in saucepan over low heat, stirring almost constantly.
• Sift sugar and cocoa together, stir into cheese butter mixture.
• Stir in vanilla and nuts.
• Spread in buttered pans, cool, cut into squares and store in tightly covered tin or container.

CHOCOLATE VELVEETA FUDGE

Steps:

• Gather the ingredients.
• Butter a 9-inch-square pan. It's best to avoid cooking spray since this recipe produces a heavy, dense end result.
• Cut the Velveeta cheese into small cubes. They don't have to be symmetrical, but smaller pieces will be easier to work with than a large chunk.
• In a large nonstick saucepan over medium heat, combine the butter and cheese cubes. Cook, stirring frequently, until melted and smooth.
• Remove from heat, but don't allow to cool. If it thickens, add a teaspoon of hot water to reduce the stickiness.
• Combine the confectioners' sugar and cocoa and whisk to blend (or sift them together). Add the sugar and cocoa mixture to the cheese mixture, mixing well. Add the vanilla and nuts and blend well. The mixture will be thicker than you might expect, but that's OK.
• Press the mixture into the prepared pan; chill in the refrigerator (not the freezer) for about 2 hours or until firm. Cut into squares.

EASY VELVEETA® FUDGE

Steps:

• Cook and stir VELVEETA, butter, chocolate and corn syrup in large saucepan on medium-low heat 10 min. or until VELVEETA is completely melted and mixture is well blended.
• Mix sugar and cinnamon in large bowl. Gradually add VELVEETA mixture, mixing well after each addition. Stir in nuts and vanilla.
• Spread onto bottom of 13x9-inch pan sprayed with cooking spray. Refrigerate several hours or until firm before cutting into 1-inch squares.

VELVEETA® FUDGE

Steps:

• Microwave VELVEETA, butter, chocolate and corn syrup in microwaveable bowl on HIGH 3 min. or until blended, stirring after 2 min.
• Add chocolate mixture, in batches, to sugar in large bowl, beating with mixer on medium speed until blended after each addition. Stir in nuts and vanilla.
• Pour into 13x9-inch pan sprayed with cooking spray. Smooth top with spatula. Refrigerate several hours or until firm before cutting into 1-inch squares.

PEANUT BUTTER VELVEETA FUDGE

Steps:

• Line a 13" x 9" pan with foil leaving excess foil over sides and grease foil with 1 ts butter. Set aside. In large saucepan, combine peanut butter, cheese and remaining butter. Cook and stirover medium heat until melted and smooth. Remove from heat and gradually stir in sugar and vanilla. (mixture will be thick). Spread into pan and chill 2 hours. Using foil lift fudge out of pan, discard foil and cut into squares.