Velveeta Chocolate Fudge is a simple treat for the holidays with a wonderful texture and lots of chocolate flavor. You can’t taste the cheese at all but it helps the fudge set up with a wonderful smooth and creamy texture.
Velveeta cheese isn’t just for nachos. You can even make candy with it. Truly delicious candy.
When I serve this Velveeta Chocolate Fudge, I neglect to tell people it is made with Velveeta cheese. Velveeta Fudge sounds a little off-putting.
You only need 8 ounces of Velveeta cheese for this recipe. Whenever I buy a 16-ounce block of Velveeta cheese to use 8 ounces for something and don’t know what to do with the other 8 ounces, I remember this awesome recipe. This is a recipe that’s been around for years but I think a lot of people are not familiar with it.
Tips for making Chocolate Velveeta Fudge
- I like to add just a few nuts. One half a cup of either walnuts or pecans. If you want more nuts, double the amount. If you don’t want any nuts, you can leave them out.
- The Velveeta cheese not only gives the fudge a great texture, it adds plenty of saltiness. You can use either salted or unsalted butter. If you use salted butter, the fudge will be on the salty side. I actually prefer it that way, but if you are not a huge fan of salty foods, use unsalted butter.
More Fudge Recipes
- 2 (16-ounce) boxes powdered sugar
- 1/2 cup unsweetened cocoa powder
- 8 ounces Velveeta cheese, cut into pieces so it melts faster
- 1 cup (2 sticks) butter, cut into pieces
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans
- Place powdered sugar and cocoa powder in a large bowl and whisk together.
- Line an 8-inch or 9-inch pan with aluminum foil or parchment paper.
- In a medium saucepan over medium heat, melt the Velveeta and the butter. Once melted, pour into the bowl with the powdered sugar.
- Add the vanilla and nuts. Stir well. Transfer to prepared pan . Press it evenly into the pan. Refrigerate until firm and cut into pieces.
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