Velveeta Fudge
Ingredients
- 4 oz Velveeta cheese cubed
- 3 cups semi-sweet chocolate chips
- 1 can 14 oz sweetened condensed milk
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional mix-ins:
- ½ cup chopped walnuts or pecans
- ½ cup mini marshmallows
- ¼ cup peanut butter for swirling
- Chocolate sprinkles for topping
Instructions
- Line an 8×8-inch pan with parchment paper, leaving overhang for easy removal.
- In a saucepan over low heat, combine Velveeta, sweetened condensed milk, and butter.
- Stir constantly until the Velveeta is fully melted and the mixture is smooth.
- Add chocolate chips and continue stirring until completely melted and glossy.
- Remove from heat and stir in vanilla extract and salt.
- Fold in any optional mix-ins, or swirl peanut butter on top if using.
- Pour into the prepared pan and smooth the surface. Add toppings if desired.
- Refrigerate for 2–3 hours until fully set.
- Lift out using parchment and slice into squares with a sharp knife.
Notes
• Velveeta is essential for the ultra-smooth texture; regular cheese will not work.
• Keep heat low and stir constantly to avoid scorching.
• Cube Velveeta small so it melts evenly.
• Chill completely before slicing for clean edges.
• The finished fudge will not taste like cheese—only rich chocolate.
• Keep heat low and stir constantly to avoid scorching.
• Cube Velveeta small so it melts evenly.
• Chill completely before slicing for clean edges.
• The finished fudge will not taste like cheese—only rich chocolate.