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.
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.
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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.
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I googled Velveeta. Velveeta cheese is a brand-name product that is not considered a true cheese but a processed cheese food....wth??
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!
Would plain ol' cream cheese fill the job?
Did that Velveeta "cloud" or "clog" your judgement? I think it could fo either way. lol :) 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!
Good luck with the cheesy fudge, I think you'll enjoy it a lot. I do, anyway.
I have my one batch done with a major clean-up yet to do.LOL
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. 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!
The guys at work will love it though (they will just be glad its not possum)
thanks for the fun Rave, great recipe! I used coconut with some and raisins with some then the last with walnuts(I see why you add them in the pan)
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.
Hmm... raisins, you say? I'm going to have to try that.
thanks again for the recipe.
And I'm very glad that you enjoyed this recipe enough to make another batch. Thanks being willing to give it a try. Many people never get past the name. ;-)
And you remind me to post my excellent shrimp grits recipe...
And absolutely post your recipe. Shrimp and grits are a combo that deserves wider exposure.
Which is pretty good, considering you've elicited two very strong emotions from me with one instructable. Nay, one title even.
It's the most disgusting and beautiful thing I've seen in a long time. My current California-style diet repels me from this, but my trailer-trash roots have a very warm spot for it. . .
I'm not sure if I'll ever try it. I'm afraid I'll fall in love with it.
If I do, I will certainly let you know.
I think a cream type cheese would be really good with chocolate, but then I would never underestimate the saltiness of a good cheddar cheese with chocolate. I love capirotoda, which most people have no clue what it even is!
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!
Thanks for the very interesting instructable, and giving me some ideas of what kind of strange things I can put out of my kitchen!
Good luck!
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 is delish!).
I finally settled on Philly Cheese, and mixed it with chocolate. That's it. Just the two ingredients. It worked beautifully, so I then added nuts or whatever, or a little liqueur, or changed the added sweetener eg: white choc/mint bar/ Mars bar etc., then roll the things in cocoa/flaked almonds etc.
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!
We use pumpkin both as a savoury and sweet. Potatoes-the same. Why not cheese? (We can get fruit cheese?).
Nice instructable. I shall try this!
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.
I don't suppose you've ever rolled one of your truffles in crispy bacon bits? ;-)
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.
Choc/Philly is: 200g Choc - 250g pack Philly (the rest is up to you!)- Melt choc/mix/chill/roll/coat/chill.
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?
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 know that flavor combination works.
Well, I guess there's only one way to find out....
Strawberries are lovely with some cracked black pepper sprinkled over, so the maple/bacon thing is quite feasible!
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.
And maybe a white choc Philly truffle, with a Maple syrup addition,-then rolled in crushed walnuts! Woo hoo!!
I haven't tried rolling in crispy bacon bits-they would never make it to the truffle. I love to snack on those!!
At the moment, I'm under Doc's orders to cut down the cholesterol, so I have to be good....
For a while....
L
Of course, I haven't seen GIMP in a while, maybe the interface is more to my liking these days. I'll check it out.
I attached a quick color corrected image.
I 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.
Come to think of it, I use chocolate syrup in my stage blood recipe, so maybe that's the issue with those pics, too. Weird....
L
When it comes to pics sometimes digitals drive you nuts, I do a lot of multitone monochromatic paintings using just purple and white but the camera insists on seeing blue unless the light and angle are just right and even then the colorers aren't true
Yeah, sometimes I want to pitch the thing under a truck. But then I remember that RavingWife would make me replace it out of my allowance, so I don't.
Merry Christmas
Merry Christmas to you, too.
Trust me, I'm a doctor.... OK, I'm not a doctor, but I play one on TV.
I have to try this one, looks very good.
(pic from ... ugliesttattoos.com)