Description
Velveeta Fudge is a creamy and rich chocolate fudge made with just five simple ingredients. This easy no-bake fudge combines Velveeta cheese and butter for a smooth base, mixed with semi-sweet chocolate chips, vanilla extract, powdered sugar, and optional pecans for crunch. Ready to set in the refrigerator in just 4 hours, this classic nostalgic treat is perfect for parties, holidays, or anytime you want a quick homemade dessert.
Ingredients
Scale
Fudge Base
- 12 ounces Velveeta, diced
- 1 cup salted butter (2 sticks)
- 1 cup semi-sweet chocolate chips
- 2 teaspoons vanilla extract
Sweetener and Add-ins
- 8 cups powdered sugar (2 pounds)
- 1 ½ cups pecans, chopped (optional)
Instructions
- Melt Velveeta and Butter: In a saucepan, add the diced Velveeta and salted butter. Melt them over medium heat while stirring frequently to ensure the mixture melts evenly without burning.
- Add Chocolate and Vanilla: Once the Velveeta and butter have melted, add the semi-sweet chocolate chips. Stir continuously until the chocolate chips are fully melted and incorporated into the mixture. Then add the vanilla extract and mix well.
- Incorporate Powdered Sugar: Lower the heat to prevent scorching and add the powdered sugar in increments. Mix thoroughly after each addition until all powdered sugar is fully combined into the mixture, creating a smooth fudge base.
- Add Pecans: Turn off the heat and stir in the chopped pecans if using. Mix well to distribute evenly throughout the fudge.
- Pour and Spread: Pour the fudge mixture into a prepared baking dish. Quickly spread it evenly with a spatula before it begins to set.
- Set the Fudge: Place the baking dish in the refrigerator. Allow the fudge to chill and set for at least 4 hours or overnight for best results.
- Cut and Serve: Once fully set, remove from the refrigerator and cut the fudge into 48 pieces. Serve and enjoy your creamy, decadent Velveeta fudge.
Notes
- Use diced Velveeta for faster and more even melting.
- Stir frequently when melting to prevent burning or sticking.
- Powdered sugar must be added slowly and mixed well to avoid lumps in the fudge.
- For a nut-free version, omit pecans or substitute with other nuts like walnuts or almonds if preferred.
- Use a non-stick or lightly greased baking dish to make removal easier.
- Store leftover fudge in an airtight container in the refrigerator for up to one week.
Nutrition
- Serving Size: 1 piece
- Calories: 140 kcal
- Sugar: 18 g
- Sodium: 110 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
