Velveeta Creamy Chocolate Fudge (Printer-Friendly)
Super creamy fudge with chocolate, Velveeta, and pecans. Smooth, rich, and melt-in-the-mouth delight for any occasion.
# What You'll Need:
→ Base
01 -
170 g Velveeta processed cheese, full fat, cubed
02 -
115 g salted butter
03 -
170 g unsweetened chocolate, chopped
→ Sweeteners and Flavourings
04 -
910 g powdered sugar, sifted
05 -
1 teaspoon vanilla extract
→ Add-ins
06 -
120 g pecans, coarsely chopped
# Steps to Follow:
01 -
Line a 23 x 33 cm baking dish with parchment or foil and lightly coat with non-stick spray.
02 -
In a medium microwave-safe bowl, combine Velveeta cheese, butter, and unsweetened chocolate. Microwave in 30-second intervals, stirring after each, until fully melted and smooth.
03 -
Using an electric mixer, gradually beat the powdered sugar into the melted chocolate mixture until fully incorporated and glossy.
04 -
Mix in the vanilla extract until evenly distributed.
05 -
Fold the chopped pecans into the mixture using a sturdy spoon or spatula.
06 -
Transfer the fudge into the prepared pan, spreading evenly with a spatula. Refrigerate for a minimum of 3 hours until firm.
07 -
Once set, remove from the pan and cut into 2.5 cm squares for serving.
# Extra Suggestions:
01 -
Use only full fat Velveeta, as reduced fat variants will not yield the intended creamy texture.
02 -
Alternate nuts such as walnuts or almonds may be used in place of pecans, or omitted for a nut-free version.
03 -
Packaged unsweetened chocolate bars offer the best depth of flavour without excessive sweetness.
04 -
Allow the fudge to chill undisturbed; rushing the chilling process may result in improper setting.
05 -
Fudge can be frozen in an airtight container for up to two months.