This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read our disclosure policy.
Velveeta Fudge is one of those vintage, quirky recipes that makes people pause and wonder if it’s even real. It’s absolutely real, and it’s delicious. It also happens to be shockingly quick to make. If you want a special fudge that’s easy, foolproof, tasty, and guaranteed to spark a conversation, this Velveeta Fudge recipe is the one to try.
Do you need this recipe? Do you want this recipe? Should this recipe even exist? YES! To all three. If you made it this far, I know you are curious. You should try it. Really. Not only is it an interesting conversation to have, it is very tasty, fast, and difficult to mess up.
Similar recipes can be found in several Midwest church cookbooks, and I have really been looking forward to sharing my version. I want you to be able to see the range of emotions when you tell them it is Velveeta as they devour these treats. I have now served this at multiple functions, and it is always fun. Perfect for any holiday get together or just for fun!
If you are looking for other treats to make this holiday season, consider our Soft Ginger Cookies, Rum Balls, or these classic German Coconut Macaroons. Whatever you make, make sure to treat yourself!
🔥 Ingredients
Velveeta is the star of this recipe, but there are other ingredients that pull it all together.
See recipe card for quantities.
🍲 Instructions
Making Velveeta Fudge is much easier than people expect. Whisk your powdered sugar and cocoa together in a large bowl or your stand mixer. This helps break up the lumps and makes the mixing stage go much more smoothly.
Melt the Velveeta and butter together in the microwave. Do this in thirty second increments until they form a smooth, glossy mixture. The butter and cheese will not fully incorporate, but it will become a liquid. It might feel unusual to melt cheese for fudge, but trust the process. This is what gives the final squares their famously creamy texture.
Add the wet ingredients to the dry ingredients and mix them until smooth. When the two mixtures come together, the fudge will firm up fast.
A stand mixer can really make this step easier, but a sturdy spoon will get the job done if that’s what you have. Stir in the vanilla and nuts, spread the warm fudge into your parchment-lined 9×13 pan, and let it cool completely. In just a short time, you’ll have a batch of rich, chocolatey fudge that slices beautifully and tastes even better.
🤷 Substitutions and variations
There are a few ways that this can be changed up.
- Unsalted butter – If you only have unsalted butter, just add a small pinch of salt to the dry ingredients.
- Nuts – Pecans and walnuts are classic, but almonds, pistachios, or even peanuts work well. Or skip them entirely for a silky-smooth fudge.
- Other Additions – You could add in peanut butter, mini marshmallows, crumbled pretzels, or crushed candy canes to change this up. Heck, you could even add in a pinch of cayenne to give it a Mexican fudge sort of feel.
📦 Storage
Velveeta Fudge keeps well and stays creamy longer than traditional fudge. Store it in an airtight container at room temperature for up to a week, or refrigerate it for a firmer texture. Just make sure it’s well-sealed so it doesn’t dry out or pick up any odors.
This fudge also freezes beautifully. Wrap the whole slab, or individual pieces, in plastic wrap and place it in a freezer-safe container. It will keep for up to three months. When you’re ready to enjoy it, let it thaw in the fridge or at room temperature until soft enough to slice.
🎓 History tidbit
Velveeta has quite the history! Velveeta was invented in 1918 and The Velveeta Cheese Company was formed in 1923. Velveeta fudge could not have been created before that time. I could not find an exact origin or time for Velveeta Fudge, specifically, but if I were to guess, it would have been the 1970s when it became somewhat popular.
This is not a recipe commonly found in traditional cookbooks, but I have seen it in church cookbooks dated to the 1970s and 1980s.
❓ FAQ
No. Velveeta acts as a texture enhancer, not a flavoring. It melts smoothly and gives the fudge a creamy, almost truffle-like consistency without adding a cheesy taste. It will taste like fudge.
Because it creates an ultra-smooth, nearly foolproof fudge. Velveeta helps the mixture emulsify and set without the graininess or temperature issues that come with traditional candy-thermometer fudge recipes.
Yes—any smooth-melting processed cheese loaf works. Just avoid shredded cheese or anything that contains anti-caking agents.
No. This is one of the easiest fudge styles out there. The cheese and butter melt together smoothly without needing to reach a specific temperature.
📝 Tips and tricks
- Use a stand mixer if you have one. This fudge gets thick fast. Start on low to avoid a powdered sugar mess and increase the speed once everything begins to come together.
- Work quickly. Once the mixtures combine, the fudge firms up fast. Have your pan ready before you start mixing.
- Nuts to use: Pecans and walnuts work beautifully for this.
- Parchment paper: Use a bit of cooking spray or oil underneath the parchment paper to help it stick to the pan.
🛠 Products used in this recipe
😋 Did you make this recipe?
That is awesome, and thank you so much for giving this Velveeta fudge recipe a try. If you could leave a rating in the comment area below, it would be greatly appreciated. This lets me know how I am doing and also helps others decide if they want to make this recipe. Most of all, thanks for visiting Ramshackle Pantry.
Velveeta Fudge
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 48 Pieces
- Category: Dessert
- Method: Microwave
- Cuisine: American
Description
This Velveeta Fudge recipe is a vintage, no-fail treat with an unbelievably smooth, creamy texture. Quick to make, fun to share, and always a conversation starter.
Ingredients
- 1/2 pound Velveeta cheese, cut into 1-inch cubes
- 1 cup salted butter, cut into 1-inch cubes
- 1/2 cup cocoa
- 1 teaspoon vanilla
- 7 1/2 cups powdered sugar
- 1 cup chopped nuts, optional
Instructions
-
Prepare the pan: Line a 9×13-inch baking dish with parchment paper, letting it hang over two sides for easy lifting.
-
Mix dry ingredients: In a large bowl (or stand mixer) whisk together the powdered sugar and cocoa to break up any lumps.
-
Combine Velveeta and butter: Place Velveeta and butter in a different, large microwave-safe bowl.
-
Microwave to melt: Microwave for 1 minute, then stir. Continue microwaving in 30-second bursts, stirring between each round, until fully melted and smooth (usually 2½–3½ minutes total).
-
Combine mixtures: Pour the hot melted mixture over the powdered sugar and cocoa.
-
Stir: Mix until everything is fully combined and smooth. The fudge thickens quickly, so keep stirring until uniform. You can also use a stand mixer with a paddle attachment and that is what I am doing here. Start on low to avoid a powdered sugar cloud, then increase the speed once it begins to come together.
-
Add vanilla and nuts: Stir in the vanilla. Add nuts if you’re using them and stir to combine.
-
Transfer to pan: Quickly spread the fudge into the parchment-lined 9×13 dish and smooth the top with a spatula.
-
Cool and set: Let the fudge cool at room temperature until firm. Lift it out using the parchment.
-
Cut and serve: Cut into squares and store in an airtight container. I cut into a 4×8 grid so there are 32 pieces.
Notes
-
Use a stand mixer if you have one. This fudge gets thick fast. Start on low to avoid a powdered sugar mess and increase the speed once everything begins to come together.
-
Work quickly. Once the mixtures combine, the fudge firms up fast. Have your pan ready before you start mixing.
-
Nuts to use: Pecans and walnuts work beautifully for this.
- Parchment paper: Use a bit of cooking spray or oil underneath the parchment paper to help it stick to the pan.
