Velveeta Cheese Fudge Recipes

Steps:

• In a saucepan melt butter and Velveeta cheese.
• Sift together sugar and cocoa.
• Add the cheese and butter mixture, vanilla and nuts and mix well.
• Spread into a buttered 9 x 13 - inch pan.

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.

Steps:

• Slowly melt butter and Velveeta.
• Can be done in microwave. Add cocoa and vanilla.
• Mix well.
• Add powdered sugar and nuts.
• Mix well.
• This will be very stiff.
• The last pound of powdered sugar may need to be added and mixed by hand.
• Pour into buttered cookie sheet or 2 (9 x 13-inch) cake pans.
• This makes about 6 pounds of very creamy and delicious fudge. Stores well.

Steps:

• ONLY USE WOODEN SPOON. Over medium heat melt together butter, cheese, and peanut butter and mix till melted and creamy -- DO NOT BOIL. Remove from heat.
• Add vanilla, then stir in powdered sugar gradually and mix well.
• Pour into 13 X 9 pan, smooth out. Pat with paper towel to remove excess butter.
• Refrigerate 1 hr. Slice and enjoy.

Steps:

• in a saucepan melt butter and cheese.
• grease a 13 inch baking pan.
• stir together sugar and cocoa.
• thn add cheese mixture.
• add vanilla and nuts. mix well and spread in pan then cut into squares.

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.

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.