A transplant to New Orleans, I had to get used to the high humidity, heat and hurricanes after living in the San Francisco Bay Area for almost a decade. I'm a food lover and enjoy sharing my finds with my friends.
I was craving fudge the other day and pulled out a jar of marshmallow fluff only to realize that, even if it were 'never fail fudge,' I didn't want to make that effort. That's when I realized I had a block of Velveeta cheese product in my fridge.
Cheese fudge is creamier than fluff based but just as good. Because this recipe uses Velveeta, I call it Trailer Truffles.
8 ounces of Kraft brand Velveeta Pasteurized Prepared Cheese Product
2 pounds Powdered Sugar (aka Confectioner's Sugar)
1/2 pound (2 sticks, or 1 cup) unsalted butter
1/2 cup Cocoa Powder
1 teaspoon Vanilla Extract
1 cup chopped nuts (I use pecans)
Cut the Velveeta and butter into cubes and melt in a double boiler. Sift together the cocoa powder and powdered sugar. After the butter and Velveeta are melted, stir in vanilla and nuts.
Pour buttery cheesy mixture into the cocoa and sugar. Stir thoroughly. Once completely mixed, pour mixture into a 9x13 pan covered in aluminum foil. Let fudge set in the refrigerator before cutting.