Velveeta Fudge - cooking recipe

Ingredients

3/4 lb. Velveeta, cubed
2 sticks margarine
6 sq. Baker's unsweetened chocolate
2 Tbsp. light corn syrup
2 Tbsp. sifted powdered sugar
1 1/2 c. chopped pecans
1 tsp. vanilla

Preparation

Heat Velveeta, chocolate and corn syrup in 3-quart saucepan over medium-low heat; stir occasionally until mixture is melted. Gradually add sugar to mixture, being with electric mixer on medium speed until smooth.
Stir in pecans and vanilla.
Pour into greased 9 x 13-inch baking pan.
Smooth surface with spatula and cover.
Refrigerate several hours.
Cut into squares.
Makes 3 1/2 pounds.