Velveeta Cheese Fudge (aka Trailer Truffles)




About: 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.

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.

Step 2: Find or Make a Double Boiler

To make this recipe, you will need a double boiler. If you don't have one (like me), make one by filling a large pot half way full of water and placing some kind of heat-resistant spacer in the bottom. I'm using a metal cookie cutter, but a Pyrex ramekin or an empty tuna can would also work. The idea is just to keep the smaller pot you're about to place inside the big pot from sitting on the bottom. We want the little pot to be heated by boiling water, not from touching the metal of the big pot.  
As previously mentioned, place a smaller pot inside the bigger pot, on top of the spacer. The water should come up the sides of the small pot about halfway. Make sure that the small pot doesn't touch the bottom or sides of the big pot, and that there is plenty of room for steam to escape around the smaller pot. You don't want boiling water spraying all over your kitchen. It's OK if the small pot floats a little bit.
Put the pots onto the stove and turn the heat on High.

Step 3: Melt the "Cheese" and Butter

Cut the Velveeta and the butter into cubes approximately 1" square. Put the cubes into the double boiler to melt. Keep an eye on the boiler throughout the next few steps, stirring frequently. Velveeta and butter don't like to combine smoothly, so you're going to be doing a lot of stirring.
If you can recruit a family member to stir, so much the better.

Take a little break and eat an Auntie Mae Cookie.

Step 4: Combine the Cocoa and Sugar

In a large bowl, sift together the cocoa powder and sugar until well combined. I don't have a real sifter, so I use a mesh colander and a wire whisk. It works just as well. 

I had a picture for this step, but the camera gremlins ate it. Bad gremlins. No cookie. Instead, please enjoy this picture of the Village People as rendered in HeroMachine 2.5.

Step 5: Add the Vanilla and Nuts

When the Velveeta/butter mixture is thoroughly melted, whisk very well to get it as smooth as possible. Add the vanilla and the nuts, and mix well. Keep it over the heat while you're doing this, as we want it to be warm when we add it to the sugar and cocoa in the next step.

Step 6: Mix It All Together

Pour the hot Velveeta mixture onto the cocoa/sugar mixture, and mix well. Use your bare hands if you need to. Mix as if the fate of the world depended on it. Nobody likes fudge with lumps of cheeselike substance in it.

Step 7: Put It in a Pan (or a Casserole Dish, or Whatever)

Line a container of some sort with aluminum foil or parchment. Really, any food-safe container will work. Here I'm using a casserole dish, but a biscuit tin or a pie plate or a clean cardboard box will serve just as well. Wipe a thin layer of oil or butter onto the foil, just in case.
With your hands. press the fudge into the container and pat the top smooth. If excess butter is visible on the top, pat dry with a paper towel.
Place the pan into the refrigerator to set for a couple of hours.
Take another break. Have an Auntie Mae Cookie, or possibly a stiff drink.

Thanks to RavingMom for taking these pics. RavingChild was beating Little Big Planet, so he was busy.

Step 8: Plate It Up, Or....

When the fudge has set, remove the pan from the refrigerator and take the block of fudge out, using the foil or parchment to help lift it. It should come out cleanly.
Place the fudge onto a cutting board, and cut into squares with a humongous kitchen knife. About 1" squares are a good size, but hey... it's your cheese fudge. Do whatever you want.

From here, you have two options:
1) Put the fudge on a plate and eat it. Share it with others if you are so inclined.
2) Make Trailer Truffles
To make Trailer truffles, simply use your hands to roll the squares you just cut into balls, then roll the balls in powdered sugar, cocoa powder, nuts, crushed peppermint, or what-have-you. Or dip the balls into melted chocolate of some kind. Go nuts. After applying your choice of coating(s), place back into the fridge until firm, then eat.

Velveeta Cheese Fudge tastes best at room temperature, but can get a little sticky if the room is too warm. It also makes an excellent dessert course after Possum en Croute. Enjoy!

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    68 Discussions


    3 years ago



    4 years ago on Step 8

    If you go with the oiled cardboard box, I suggest rolling your Trailer Truffles in shredded box bits. Chewy and delicious!


    9 years ago on Introduction

     Velveeta fudge, yes!  This is a tradition in the north as well.  My father from Minnesota has been making this delectable dessert for as long as I can remember.  I've still got relatives who won't go near because of the ingredients...they have no idea what they're missing!

    2 replies

    Too bad for them, but hey... more for you. 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!
    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?

    2 replies

    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))

    Original Sin

    8 years ago on Introduction

    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)


    8 years ago on Introduction

    awesome. for lack of sufficient powdered sugar, i made a half batch just now. i fin it to taste remarkably like chocolate cheesecake.


    9 years ago on Introduction

    There is not one thing in the ingredient list that's on my "diet".  But god I can't wait to try them!

    1 reply

    It's best not to think too much about such things as "diet" or "nutrition" or "basic common sense" where Velveeta Fudge is concerned. Think instead of such things as "Mmm... chocolatey" and "Om nom nom nom".

    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

    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 point. Also, one might wonder whether eating Velveeta would make it easier or more difficult to pass judgement. ;-)

    Good luck with the cheesy fudge, I think you'll enjoy it a lot. I do, anyway.

    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!
       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)