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Is Velveeta Fudge as disgusting as it sounds?

Well, apparently the weekend snowstorm brought on some cabin fever. And so, in a fit of deep Americana-inspired food bravery, the Hot Dish decided to take one for the team and solve a longtime mystery of treat-making. With a view to a snow drift, we did the unthinkable and made a batch of Velveeta Fudge. Our investigation answered this burning question--is the recipe really as disgusting as it sounds? Or did we find the orange-wonder cheese product to be a simple way to make a crowd-pleasing candy?

Velveeta Fudge has many fans (like Paula Deen and Texas Bob's Chuck Wagon) and variations, but the Hot Dish was quite official about the whole operation. We made the recipe as is on the Kraft website. The recipe, our heartfelt cheesy and fudgy experiences, and our verdict on the edibility rating of this chocolate snack are to follow.

 

Velveeta, the treat maker's friend?
Velveeta, the treat maker's friend?

THE KRAFT RECIPE:
3/4 pounds (12 ounces) Velveeta Pasteurized Prepared Cheese Product or Velveeta Made With 2% Milk Reduced Fat Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 cup (2 sticks) butter or margarine
6 squares (6 ounces) unsweetened chocolate
2 tablespoons light corn syrup
32 ounces powdered sugar (about 8 cups)
1 1/2 cups chopped pecans
1 teaspoon vanilla

Place Velveeta, butter, chocolate, and corn syrup in large microwave bowl. Microwave on high for 2 minutes; stir. Microwave and additional minute; stir until well blended.

Add chocolate mixture, in batches, to sugar in large bowl, beating with electric mixer on medium speed until well blended after each addition. Stir in pecans and vanilla.

Pour into greased 13x9 inch pan. Smooth top with spatula; cover. Refrigerate several hours or until firm before cutting into 1-inch squares to serve.

But how was it to prepare? Read on to find out.

 

OUR CHEESY AND FUDGY EXPERIENCES:
The initial melting process in the microwave was frought with a bit of revulsion. As the cheese product broke down, it seemed to separate into its component curds and oil--so much so that we were ready to start over with the recipe. But, since it was rather easy, we decided to see what happened in the stand-up mixer.

And, as luck would have it, once the melted goo mixed into the powdered sugar, the result was impressively smooth. So we spread the fudge into a glass dish, smoothing the top as directed and put the concoction into the fridge.
Ready for the fridge
Ready for the fridge



The verdict is next...

 

OUR VERDICT:
At this time of the year, it isn't nice to admit it, but we were really hoping to hate on some pasteurized cheese product. We pulled the fudge out of the icebox with foodie schadenfreude anticipation, cackling to ourselves. We cut it into pieces, placed them on a plate and called our loved ones to share in this special moment.
Just before the verdict...
Just before the verdict...


We dug in, expecting the worst. However, our wishes were not fulfilled. The fudge was fairly creamy, definitely chocolatey, and the nuts were frankly quite nice. It looked very fudge-like, and there wasn't a hint of cheese flavor on the palate. There was a slightly odd, too-rubbery texture to the squares, but it seemed to help ease them cleanly out of the baking dish.

So, we had to admit it: While not something we plan to bring to Christmas dinner, Velveeta Fudge ain't half bad for a really speedy, simple fudge recipe. The 286 Facebook likes and 77 reviews on the recipe page do not lie. And if you don't like nuts, Kraft recommends crushing up some peppermint candies and adding those instead.

Happy pasteurized processed cheese product cooking this holiday season.



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