This retro chocolate Velveeta cheese fudge with pecans is made with butter, chocolate chips, corn syrup, powdered sugar, and vanilla extract.
Velveeta fudge might sound unusual, but this is a vintage recipe that's surprisingly rich and creamy. It doesn't taste like cheese at all! The smooth, melty texture of Velveeta combines with the chocolate chips and butter to make a sweet and soft fudge that's a little easier to make than traditional fudge recipes.
Velveeta’s creamy, emulsifying properties act as a base for the fudge, helping achieve the perfect consistency. I first saw a version of this homemade fudge in the Old Recipes subreddit from an old Farm Bureau cookbook. My version is scaled down for a 9 by 13 baking pan and is made with chocolate chips instead of cocoa powder.
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Recipe Highlights
- Easy recipe: This is much easier than a real fudge recipe because you don't have to worry about candy thermometers or getting the mixture to a particular temperature. Plus, Velveeta cheese fudge is super versatile.
- Nearly foolproof: I won't say this chocolate Velveeta fudge recipe is a 100 percent no-fail recipe, there's still room for error, but this recipe is straightforward: just melt, mix, and set in the refrigerator.
- Perfect for a crowd: This makes more than 100 cubes of delectable fudge, perfect for your next holiday gathering. Christmas potluck, here we come.
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Ingredients
- Velveeta: Processed cheese is the secret ingredient in the base of this recipe, providing a super smooth texture to the fudge. Cutting it into cubes helps it melt faster.
- Salted Butter: Adds richness and saltiness. You can also cube this or slice this to melt faster if desired.
- Semisweet Chocolate Chips: These provide the chocolate flavor for a classic chocolate fudge taste.
- Light Corn Syrup: Acts as a sweetener and helps keep the fudge smooth by preventing crystallization in the sugar.
- Powdered Sugar: The main sweetener in the recipe, confectioners' sugar also gives the fudge structure and firmness. Sifting it ensures the fudge is lump-free.
- Chopped Pecans: These add a little crunch and a nutty flavor that pairs well with the sweet chocolate. You can skip or substitute with other nuts if preferred.
- Pure Vanilla Extract: Enhances and rounds out the chocolate flavor, adding a warm, sweet note to the fudge.
See the recipe card for quantities.
Instructions
Line a 9 by 13-inch baking pan with parchment paper. Cut parchment to fit the pan with a slight overhang on all sides. Set aside.
In a large pot on medium heat, melt the Velveeta, butter, chocolate chips, and corn syrup and whisk until combined.
Remove the chocolate mixture from the heat once it's combined into a smooth and velvety consistency.
Add the powdered sugar to the pot one cup at a time, stirring to combine with the chocolate cheese mixture. Work quickly so the fudge doesn't set. Mix in nuts and vanilla extract.
Pour the mixture into the lined pan and smooth top with a spatula.
Refrigerate for at least 3 hours or until firm before cutting into 1-inch squares.
This is a 9 by 13-inch baking pan, so in theory, you'd end up with 117 cubes, but I find the slab of fudge shrinks a bit as it sets, so slicing this as if it were 9 by 12 gives you 108 squares (as you can see in my photo above).
Substitutions
- Chocolate Chips: The semisweet chocolate chips can be substituted with 6 ounces of Baker's chocolate (chopped into smaller pieces) or 1 cup of cocoa powder. If using cocoa powder, you can mix this in at the same time as the powdered sugar. Ideally, sift the cocoa powder and the powdered sugar together for more even mixing.
- Butter: You can swap the unsalted butter with salted butter and add a little salt to the dry mixture. A general rule is to add a ¼ teaspoon of salt for every ½ cup (1 stick) of unsalted butter.
- Pecans: Omit the pecans or use other nuts like walnuts, peanuts, or almonds.
Variations
- Peanut butter fudge: You can even make Velveeta peanut butter fudge.
- Rocky road fudge: Use peanuts and marshmallows to make Velveeta rocky road fudge.
Equipment
- 9x13 baking pan - A baking pan or baking dish are perfect.
- Parchment paper - This makes it easy to remove the fudge for slicing and serving.
- Large pot - To melt the cheese and chocolate mixture.
- Whisk - To whisk the chocolate mixture together into a smooth consistency.
- Silicone spatula - For stirring in the powdered sugar and smoothing out the fudge once it's transferred into the baking pan.
Storage
To store Velveeta fudge, keep it in an airtight container at room temperature for up to a week. Refrigerate the fudge in an airtight container for about 2-3 weeks. Before serving, let it come to room temperature for the best texture.
You can freeze the fudge. Wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe container or bag. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw the fudge in the refrigerator overnight and allow it to reach room temperature before serving.
Top Tips
- Sift your powdered sugar: Sifting powdered sugar helps remove any lumps and ensures the sugar mixes evenly into the fudge. When powdered sugar is sifted, it becomes lighter and airier, making it easier to incorporate into the recipe without creating clumps.
- Whoops, I didn't sift the sugar and now it's lumpy: If you end up with lumps in your finished fudge, don't worry—it’s still edible, but the texture might not be as smooth. The lumps can create a grainy or uneven consistency. Visually, the white lumps should dissolve so they're not noticeable after a day or so.
FAQ
Velveeta works in fudge because of its creamy texture and emulsifying properties. It melts smoothly without separating, helping create a silky, velvety consistency. The cheese also acts as a binding agent, holding the ingredients together and ensuring the fudge sets properly.
Despite being a cheese, Velveeta's mild flavor disappears in the final product, leaving behind a rich, chocolatey taste and perfectly velvety texture.
Holiday Recipes
Looking for other recipes like this? Try these:
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📖 Recipe
Chocolate Velveeta Cheese Fudge with Pecans
Video
Ingredients
- ¾ lb (12 oz.) Velveeta cut into ½-inch cubes
- 1 cup salted butter
- 1 cup semisweet chocolate chips
- 2 tablespoons light corn syrup
- 2 pounds (32 ounces) powdered sugar about 7.5 cups (sifted)
- 1 cup chopped pecans
- 1 teaspoon pure vanilla extract
Instructions
- Line a 9 by 13-inch baking pan with parchment paper. Cut parchment to fit the pan with a slight overhang on all sides. Set aside.
- In a large pot on medium heat, melt the Velveeta, butter, chocolate chips, and corn syrup and whisk until combined. Remove from the heat.
- Add the powdered sugar to the pot one cup at a time, stirring to combine with the chocolate cheese mixture. Work quickly so the fudge doesn't set.
- Mix in nuts and vanilla extract.
- Pour the mixture into the lined pan and smooth top with a spatula. Refrigerate for at least 3 hours or until firm before cutting into 1-inch* squares.
Kelsey Smith says
Hope you love my recipe! I would love to know what you think.