If we weren’t church-goin’ people, we would surely be idol worshippers. And our idol of choice? Velveeta. I don’t care what y’all say, the stuff is delicious. We would be such astute believers that we would refer to our idol as ‘Velveeta’ only in a hushed whisper. The more revered way to speak its name would be ‘pasturized cheese product.’ We would study the creation of pasteurized cheese product and understand that it is made by reincorporating the whey with the curd after the initial cheese-making process, a step with which other cheeses have not been annointed. Stabilizers are sprinkled in, not unlike frankincense and myrrh.
If you think fudge with cheese in it sounds gross, stop sipping your salted mocha frapp, get your fingers out of the salted caramel jar, and quit munching pretzel M&Ms just long enough to realize that this can be another way to get your salty-sweet fix. I promise y’all, it does not taste like cheese. It has the rich creaminess you know and love of Velveeta plus chocolate. If you can’t bear the thought of it, I created a scaled down version of classic fudge last year that you might be interested in here.
I wish to dedicate this recipe to my lovely best friend Emma who took one bite of this and loved it, but then when she heard it contained Velveeta, refused to eat another bite. Did you hear that? She loved it.
- 4 ounces Velveeta cheese, cubed
- 4 tablespoons unsalted butter, plus extra for greasing pan
- ½ teaspoon vanilla
- 2 cups powdered sugar
- ¼ cup cocoa powder
- ¼ cup chopped walnuts, toasted
- Line a loaf pan (9″ x 5″ x 3″) with foil, then butter the foil.
- In a small non-stick saucepan melt the Velveeta cubes and butter together over very low heat. Stir frequently to avoid sticking and burning.
- Meanwhile, sift together the powdered sugar and cocoa powder into a medium bowl. When the Velveeta and butter mixture is melted together, remove from heat and stir in the vanilla. Pour it over the powdered sugar and cocoa powder, stirring well before adding the walnuts.
- Scrape the mixture into the loaf pan, level it flat, then let it chill in the fridge for 4 hours before cutting and serving.