Velveeta Fudge - cooking recipe

Ingredients

3/4 lb. Velveeta process cheese spread, cubed
1 c. (2 sticks) margarine
6 sq. unsweetened chocolate
2 Tbsp. light corn syrup
2 lb. sifted powdered sugar
1 1/2 c. chopped pecans (optional)
1 tsp. vanilla

Preparation

Heat cheese spread, chocolate and corn syrup in a 3-quart saucepan over medium heat, stirring occasionally until mixture is melted.
Gradually add sugar to chocolate mixture, beating with an electric mixer on medium speed until smooth.
Stir in pecans and vanilla.
Pour into a greased 13 x 9-inch baking pan.
Smooth surface.
Refrigerate for several hours.
Cut into squares.
Makes 3 1/2 pounds.