maintaining stiff peaks.
Chocolate Fudge Chunks:
Line an 8x8
Mix butter and Velveeta and melt (can use microwave) just enough to stir easily. Mix everything together, add vanilla. Pour out on cookie sheet with sides or 9x13 cake pan for thicker fudge. Keep refrigerated.
Cover and freeze overnight.
For the fudge sauce, place all ingredients
owl and allow to cool for 15 mins.
Stir sifted
Sift powdered sugar and cocoa together.
Set aside.
Melt Velveeta cheese and butter in double boiler and mix well.
Then add sugar and cocoa mixture, vanilla and chopped nuts.
Pat into a buttered brownie pan.
Makes 5 pounds.
This fudge freezes well and tastes great.
For the fudge filling:
Finely chop the
Melt cheese and oleo together in microwave.
Sift powdered sugar and cocoa together.
Add to cheese and oleo mixture.
Stir in vanilla and pecans.
Mix well and spread on waxed paper-lined cookie sheet.
Cool and cut into squares.
This recipe makes quite a bit of fudge, so you may want to cut the recipe in half.
ak clean.
Stir the fudge thoroughly but not vigorously
alt.
Chill the mixture for several hours (overnight is even
Melt cheese and margarine.
(Works great in microwave but need to watch carefully to keep from burning.)
Add powdered sugar, cocoa, vanilla and nuts.
Beat and spread in large sheet pan. Makes 7 pounds.
The fudge is very rich and creamy.
You can cut recipe in 1/2 very easily.
nto the prepared molds. Bake for about 30 mins. Allow to
Mix Velveeta and salsa in medium microwaveable bowl. Microwave on high 5 minutes or until cheese is melted, stirring after 3 minutes.
Serve hot with assorted cut-up vegetables, toasted chips or tortilla chips.
Makes 20 servings, 2 T each.
Variation: For Velveeta chili dip, prepare as directed, substituting your favorite variety of canned chili (with or without beans, regular or spicy) for the salsa.
aper over 2 opposite sides for handles.
Sift flour, baking
Melt oleo and Velveeta cheese in a 2-quart casserole dish. Stir cocoa and vanilla into oleo and cheese mixture.
Slowly mix powdered sugar into mixture.
Cover a large cooke sheet with aluminum foil.
Put margarine on hands, use hands to transfer fudge to cookie sheet, then smooth out.
Put cookie sheet in freezer for 15 minutes.
Remove and cut into squares.
Store in Tupperware. Must be kept in refrigerator.
You can add nuts and marshmallow at beginning.
eat to low and simmer for 5 mins. Transfer to a
educe heat and simmer, uncovered, for 5 mins. Transfer mixture to
Cut up margarine and cheese together; melt in microwave. Mix sugar, pecans and cocoa together. Stir in cheese, margarine and vanilla. Add coconut, if desired.
Half of this recipe makes a lot.
Melt margarine and cut up Velveeta (squares, cubes, whatever) in double boiler.
In large bowl, mix cocoa and powdered sugar. Add melted stuff, vanilla and nuts.
(You may have to use your hands for this.)
Pat into 2 (12 x 9-inch) buttered cake pans. Freeze.
The longer in the freezer, the better.
(You can make in November and give for Christmas.)
nto prepared pan.
Bake for about 20 mins until toothpick
In saucepan over simmering water, beat cheese, butter and cocoa.
Slowly add in sugar.
Add vanilla.
Cook 10 minutes over medium heat until thick.
Put in buttered 9-inch pan for thick slices or put in 10 x 13-inch pan for thinner slices.