Chocolate Velveeta Cheese Fudge with Pecans
Servings: 108 squares
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.
Notes
Storage: Store in an airtight container at room temperature for up to a week or in the refrigerator for about 2-3 weeks.
Freezer: To freeze, 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.
*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.
