Yes, you read that correctly. It's not a typo. Velveeta. Cheese. Fudge.

Here in the American South, we have a great variety of traditional delicacies*, many of which use unconventional ingredients. Coca-Cola Cake, Shrimp & Grits, and Possum en Croute** spring immediately to mind as examples of Southern cooking which may be considered unusual in other parts of the world, even kind of nasty-sounding. In truth, most of these odd concoctions are quite delicious, once you get past the ingredient list.

Submitted for your approval is one such delightful recipe using Pasteurized Prepared Cheese Product in a way that nature never intended. Velveeta Cheese Fudge is a Christmas tradition in many parts of the South, and now it can become part of your traditions, wherever you may be. Give it a try. You can't even taste the cheese, I promise. If you don't believe me, then make up a batch as a joke on your friends and get them to taste it first without telling them what's in it. It tastes like fudge. It really does.

* My friend Chris defines "delicacy" as "icky foreign food".
** OK, I made up Possum en Croute, but the other two are real.

Step 1: You Will Need

8 ounces of Kraft brand Velveeta Pasteurized Prepared Cheese Product *
2 pounds Powdered Sugar (aka Confectioner's or Icing Sugar)
1/2 pound (2 sticks, or 1 cup) unsalted butter
1/2 cup Cocoa Powder
1 teaspoon Vanilla Extract
1 cup chopped nuts (walnuts are nice)
2 or more Auntie Mae Cookies

Optional Ingredients for Trailer Truffles:
1/2 cup cocoa powder
1/2 cup powdered sugar
1/2 cup chopped nuts
1/2 cup crushed peppermint candy
Melted dark chocolate
Melted white chocolate
Anything else you might want to roll or dip a truffle in

*This really does work best with real Velveeta. Other brands may not give the same results. I don't know why.

<p>If you go with the oiled cardboard box, I suggest rolling your Trailer Truffles in shredded box bits. Chewy and delicious!</p>
&nbsp;Velveeta fudge, yes! &nbsp;This is a tradition in the north as well. &nbsp;My father from Minnesota has been making this delectable dessert for as long as I can remember. &nbsp;I've still got relatives who won't go near because of the ingredients...they have no idea what they're missing!
Yes! Been enjoying these at my aunts in MN for 40+ years.
Too bad for them, but hey... more for you.&nbsp;Also, it's nice to know that this one has made it across the Mason-Dixon line. Thanks for letting me know.
Dammit! One more ingredient I have never heard of, or am likely to find in Australian supermarkets! I have only JUST recovered from my mind blowing of discovering that pumpkin comes in CANS!<br>I googled Velveeta. Velveeta cheese is a brand-name product that is not considered a true cheese but a processed cheese food....wth??<br>Ok, you are going to have to try and come up with a substitute I could POSSIBLY use in this recipe cos I am dumbfounded as to what I could use for anti-cheese!<br>Would plain ol' cream cheese fill the job?<br>
and cream cheese prolly would work just make sure its not whipped
yeah its American cheese it comes from a factory not a cow (or well milk that came from a cow... you know what i mean (if you havnt noticed idk how to make cheese i just now it comes from cows inturn))
You left &quot;Cheerwine&quot; out of the delicacies! Haha.
I have been looking for this recipe for years since i did a cooking class as a young kid and could never quite remember it (it wasnt exactly haute cuisine XD)
awesome. for lack of sufficient powdered sugar, i made a half batch just now. i fin it to taste remarkably like chocolate cheesecake.
There is not one thing in the ingredient list that's on my &quot;diet&quot;.&nbsp; But god I can't wait to try them!<br />
It's best not to think too much about such things as &quot;diet&quot; or &quot;nutrition&quot; or &quot;basic common sense&quot; where Velveeta Fudge is concerned. Think instead of such things as &quot;Mmm... chocolatey&quot; and &quot;Om nom nom nom&quot;.
&nbsp;Oh lord. I'm scared, but I also think this might be amazing. You're playing with my emotions here. :O
Normally, I would never be so cavalier as to trifle with a lady's emotions that way. I blame the Velveeta. It clouds my judgement and makes me think bad thoughts. ;-p
<p>Did that Velveeta &quot;cloud&quot; or &quot;clog&quot; your judgement? I think it could fo either way. lol :)&nbsp; One of my college roommates introduces me to the joys of Tomato Soup Cake. Very yummy. I can't wait to try out your confection!</p>
Good point. Also, one might wonder whether eating Velveeta would make it easier or more difficult to <em>pass</em> judgement. ;-)<br /> <br /> Good luck with the cheesy fudge, I&nbsp;think you'll enjoy it a&nbsp;lot. I&nbsp;do, anyway.
Ok, I've got the stuff tonight to try this. It sounds good so wish me luck ; )<br />
Good luck, god bless, and courage. I&nbsp;think that about covers it....
A couple of things I have to mention. First is that I'm typing with my elbows! and before I had to amputate my hands to get free of that mess, I looked like an Amish mechanic!<br /> &nbsp;&nbsp; I have my one batch done with a major clean-up yet to do.LOL &nbsp;<br /> I find the taste very close to those Little Debbie fudge brownies. VERY rich but good.I found that using an electric blender to mix the cheese and butter worked great. Then the fudge,,,,,not so much.&nbsp; I nearly burned it out after it started to thicken and by the time I realized that it was a mistake it was nearly impossible to get it off the beaters. THEN trying to knead it got me stuck to the wrists! WOW what an experience!<br /> The guys at work will love it though (they will just be glad its not possum) <br /> thanks for the fun Rave, great recipe!&nbsp; I used coconut with some and raisins with some then the last with walnuts(I see why you add them in the pan)<br />
You type very well with your elbows. I'm impressed. <br /> Glad you took the plunge, and I hope everyone enjoys it. You're right, I probably should have mentioned that it gets way too thick for an electric mixer, and that it sticks to everything it touches before it cools down. Sorry about that.<br /> Hmm... raisins, you say? I'm going to have to try that.
Soooo...are we talking Velveeta super glue, or Velveeta napalm?<br />
More like Velveeta walpaper paste, actually. Although I wouldn't really hang wallpaper with it. That would be silly.
Just made my next batch, things went a lot smoother this time.&nbsp; I am still a little lazy and used the dough beaters on the mixer and it went a lot easier. still got lots of it on my hands but thats the best way to insure I'm the first taste tester :)<br /> thanks again for the recipe.<br />
Excellent! I never would have considered using dough beaters, but it makes perfect sense when you think about it. It's going to be a while before I&nbsp;make another batch (RavingWife and I&nbsp;are trying to lose some holiday weight - only part of which was caused by Velveeta-releated confections), but I'll give that a go next time. <br /> And I'm very glad that&nbsp;you enjoyed this recipe enough to make another batch. Thanks being willing to give it a try. Many people never get past the name. ;-)
Wow, how did I&nbsp;miss this first time around?&nbsp; I've GOT to try it.&nbsp; ;)<br /> <br /> And you remind me to post my excellent shrimp grits recipe...<br />
If you decide to try it, do let me know what you think. I&nbsp;expect you'll be pleasantly surprised. <br /> And absolutely post your recipe. Shrimp and grits are a combo that deserves wider exposure.&nbsp;
I&nbsp;feel completely repulsed and compelled by these at the same time.<br /> Which is pretty good, considering you've elicited two very strong emotions from me with one instructable.&nbsp; Nay, one title even.<br /> It's the most disgusting and beautiful thing I've seen in a long time.&nbsp; My current California-style diet repels me from this, but my trailer-trash roots have a very warm spot for it. . . <br /> I'm not sure if I'll ever try it.&nbsp; I'm afraid I'll fall in love with it. <br /> If I&nbsp;do, I&nbsp;will certainly let you know.<br />
High praise, indeed. Thank you very much. My work here is done. ;-)
&nbsp;I am not sure how I missed this earlier, but I did.... but even though the girls have gone back off to school I might have to try it (they are the conniseours of velveeta and ramen noodles, probably together even, like most college students)<br /> I think a cream &nbsp;type cheese would be really good with chocolate, but then I would never underestimate the saltiness of a good cheddar cheese with chocolate. &nbsp;I love capirotoda, which most people have no clue what it even is!&nbsp;<br /> Since the girls left behind a box of the processed cheese stuff, I gotta find something to do with it, and my personal opinion is... everything is better with chocolate!&nbsp;<br /> Thanks for the very interesting instructable, and giving me some ideas of what kind of strange things I can put out of my kitchen!&nbsp;
Thanks very much. Do give it&nbsp;a try, especially since you have the secret ingredient already. I&nbsp;am always happy when I&nbsp;am able to help people introduce more highly-processed cheeselike substance into their diets. I consider it a mission. ;-)<br /> Good luck!
This recipe is great! I <em>know </em>processed 'cheese' has little to do with proper cheese, but unless this becomes part of a daily diet;-what the hell!<br /> <br /> Truffles ( is what I make),- need a smooth creamy medium to 'carry ' the rest of the ingredients (primarily chocolate- which also is not 'pure', but <em>is</em> delish!).<br /> <br /> I&nbsp;finally settled on Philly Cheese, and mixed it with chocolate. That's it. Just the two ingredients. It worked beautifully,&nbsp;so I then added nuts or whatever, or a <em>little</em> liqueur, or changed the added sweetener eg: white choc/mint bar/ Mars bar etc., then roll the things in cocoa/flaked almonds etc.<br /> <br /> These combinations (like your fudge using Velveeta), work very well! There is no yuk factor for me, the 'cheese' is undetectable,-just its texture and creaminess! <br /> <br /> We use pumpkin both as a savoury and sweet. Potatoes-the same. Why not cheese? (We can get fruit cheese?).<br /> <br /> Nice instructable.&nbsp;I shall try this!
Thanks very much. I&nbsp;hope you'll enjoy this as much as I&nbsp;do. <br /> I shall likewise try the Philly cheese angle. That sounds lovely, containing as it does two of my three all-time favorite ingredients: chocolate and cream cheese. <br /> I don't suppose you've ever rolled one of your truffles in crispy bacon bits? ;-)
Never have, but sounds magic!!! Another flavour experiment to try!<br /> <br /> I will also put some chilli (Tabasco) in my next plain choc truffles,-a company makes chilli chocolate here (Oz), and the combination is darn good, chilli choc is my favourite.<br /> <br /> Choc/Philly is: 200g Choc - 250g pack Philly (the rest is up to you!)- Melt choc/mix/chill/roll/coat/chill.<br /> <br />
<p>Nice. I shall definitely add chili chocolate to the must-try list. I've never had anything like that, but it sounds excellent. I like chili powder on fresh pineapple, so why not in chocolate?<br /> I give the bacon truffle about a 50/50 chance of being either amazingly good or horribly vile. Not seeing much middle ground there. If the truffle base were made with maple syrup flavor instead of chocolate, I'd bump it to 80/20. There's a doughnut company in Portland, Oregon, USA that makes a bacon/maple doughnut that will change the way you perceive the world forever, so I&nbsp;know that flavor combination works.<br /> Well, I&nbsp;guess there's only one way to find out....</p>
I love to experiment with flavours, that don't normally go together! The chilli chocolate is just choc with a slight zing, which seems to enhance the flavour;-it isn't the habenero (sic?)&nbsp;fire within!!<br /> <br /> Strawberries are lovely with some cracked black pepper sprinkled over, so the maple/bacon thing is quite feasible! <br /> <br /> We get a lot of 'mock' Maple syrup here,-but I splash out on the real thing which is much more expensive. I'm thinking it might make a good ice-cream, worth a try.<br /> <br /> And maybe a white choc Philly truffle, with a Maple syrup addition,-then rolled in crushed walnuts! Woo hoo!!<br /> <br /> I haven't tried rolling in crispy bacon bits-they would never make it to the truffle.&nbsp;I love to snack on those!!<br /> <br /> At the moment, I'm under Doc's orders to cut down the cholesterol, so I have to be good....<br /> <br /> For a while....
I&nbsp;feel your pain. I'm currently under Dr. RavingWife's orders to drop some holiday weight, so no bacon for me, either. Santa Claus brought us a Wii Fit Plus, so we're all about the healthy at House Raving right now. Gonna have to wait a bit on the experimentation. :-(
I'm baffled by the blue sugar, unless the camera / image processing auto-adjusted the colour balance?<br /> <br /> L<br />
You got me... I&nbsp;fiddled with the color balance in my (cheap) image editing software, and only succeeded in making it worse. Then I got tired of messing with it. The photos in my stage blood 'ible came out looking like ketchup, too. Might be time for a new camera.
&nbsp;if you have Photoshop, make a color range selection on the purple/blue sugar. Using Hue/Saturation, desaturate the purple color and then move the lightness slider to about +45. That will make the sugar look more white.&nbsp;<br />
I don't have Photoshop, but I wonder if I&nbsp;could fix it in Paint.NET. I&nbsp;bet that would work....
You could always use GIMP.&nbsp; That's what I use because I don't want to shell out the big bucks for Photoshop since it's not part of my profession.&nbsp; GIMP has curves and levels and all that good stuff. <div id="refHTML">&nbsp;</div>
I&nbsp;tried GIMP a few years back, and I&nbsp;loved the feature list but I&nbsp;didn't care for the interface. That's why I&nbsp;wound up with Paint.NET. It's not as powerful as GIMP, but I don't really need a graphical powerhouse very often, and I&nbsp;like the interface. It kind of reminds me of early versions of Painter that I used to use, back when it was Fractal Design Painter.... Darn it, I'm dating myself again.<br /> Of course, I haven't seen GIMP&nbsp;in a while, maybe the interface is more to my liking these days. I'll check it out.
I haven't tried it because I have Photoshop, but I really should. The open source software has really taken off and I've heard a lot of good things about Gimp.
I've never used Paint.net. I'm a Photoshop junkie. If you wanted to try it in Photoshop you can download a 30 day trial version at Adobe.com.<br /> I attached a quick color corrected image.
Cool, thanks. I'll go fix the 'ible with this one. I appreciate you taking the time do tweak it. <br /> I&nbsp;had a copy of Photoshop back in '96, but it was, um... under-authorized, shall we say? I have no way to justify the expense of a real copy, so I stick with freeware for the most part. I've been quite impressed with Paint.NET so far. It's an extremely robust image editor for the price, and has a lot of great features.
This is a thing with color correction and chocolate that I've noticed.&nbsp; Whenever I first attempt color correcting photos with chocolate in it, they want to come out with a blue/purple-ish tinge which is why I usually go back through the Blue Level and readjust.&nbsp; You'll notice some sorta funny coloring in photos with chocolate throughout the site (including my truffles - shhhhh!).&nbsp; It's not always <em>super</em> noticeable unless you've done a bit of photo editing with pictures of chocolate.&nbsp; Another common one is terracotta pots.&nbsp; Those also want to go a funny color if you're using an auto-level adjuster. <div id="refHTML">&nbsp;</div>
<p>Come to think of it, I&nbsp;use chocolate syrup in my stage blood recipe, so maybe that's the issue with those pics, too. Weird....</p>
I thought that, but I couldn't re-adjust them back to something normal....<br /> <br /> L<br />
next Pot luck at work I'll try this out on every one.&nbsp;&nbsp; <br />

About This Instructable




Bio: Jack of all trades, master of a couple. Eclectic interests combined with a short attention span make me just knowledgeable enough to be really dangerous.
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