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VELVEETA® Fudge
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VELVEETA® Fudge

3 Hours 20 Minutes
20 Min Prep
3 Hr 20 Min Cook
Satisfy your sweet tooth with this VELVEETA Fudge! You have to try it to believe it— this recipe makes the most delicious, chocolatey fudge!
What You Need
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48 servings
Original recipe yields 48 servings
3/4 lb. (12 oz.) VELVEETA, cut into 1/2-inch cubes
1 cup butter or margarine
1-1/2 pkg. (4 oz. each) BAKER'S Unsweetened Chocolate (6 oz.), broken into pieces
2 Tbsp. light corn syrup
2 pkg. (16 oz. each) powdered sugar (about 8 cups)
1-1/2 cups chopped PLANTERS Pecans
1 tsp. vanilla
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Let's Make It
1
Microwave VELVEETA, butter, chocolate and corn syrup in microwaveable bowl on HIGH 3 min. or until blended, stirring after 2 min.
2
Add chocolate mixture, in batches, to sugar in large bowl, beating with mixer on medium speed until blended after each addition. Stir in nuts and vanilla.
3
Pour into 13x9-inch pan sprayed with cooking spray. Smooth top with spatula. Refrigerate several hours or until firm before cutting into 1-inch squares.
Kitchen Tips
Size Wise
A serving of this sweet treat is 2 (1-inch) squares. A small portion is all that is needed to satisfy your taste for chocolate.
Substitute
Prepare using 2% Milk VELVEETA.
Substitute
Substitute 1/2 cup crushed peppermint candies for the chopped pecans.
Make Ahead
For longer storage, wrap tightly and freeze up to 2 months. Thaw in refrigerator overnight before serving.
Nutrition
Calories
170
Calories From Fat
0
% Daily Value*
Total Fat 10g
13%
Saturated Fat 4.5g
23%
Trans Fat 0g
Cholesterol 15mg
5%
Sodium 130mg
6%
Total Carbohydrates 22g
8%
Dietary Fibers 1g
4%
Sugars 19g
38%
Protein 2g
4%
Vitamin A
4%
Vitamin C
0%
Calcium
6%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
48 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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