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.
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.
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.
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.
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.
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.
Melt cheese and oleo.
In separate bowl, sift together confectioners sugar and cocoa.
Pour melted cheese into sugar mixture.
Add vanilla and nuts.
Mix well.
Pour into buttered 9 x 13-inch pan.
Cool and then slice.
Makes 6 1/2 pounds of fudge. May be halved.
Melt cheese and butter.
Sift sugar and cocoa into large bowl. Pour cheese and butter into sugar.
Mix well and add nuts and vanilla.
Press into pan.
Chill.
Makes 7 pounds of fudge.
Line a 13\" x 9\" pan with foil leaving excess foil over sides and grease foil with 1 ts butter. Set aside. In large saucepan, combine peanut butter, cheese and remaining butter. Cook and stirover medium heat until melted and smooth. Remove from heat and gradually stir in sugar and vanilla. (mixture will be thick). Spread into pan and chill 2 hours. Using foil lift fudge out of pan, discard foil and cut into squares.
Sift powdered sugar and cocoa together into mixing bowl.
Melt margarine and Velveeta (over medium heat) in saucepan until smooth (stir continuously).
Add margarine and Velveeta to powdered sugar and cocoa mixture.
Add vanilla.
Add nuts (if desired). Mix well.
Spread into buttered 9 x 13-inch pan and chill.
In double boiler, melt cheese and butter.
Add vanilla.
In a separate large bowl, mix together powdered sugar and cocoa.
Add to melted mixture and mix well.
Spray pan with Pam.
With your fingers, lightly pat fudge into pan.
Top with nuts if desired. Chill at least two hours before cutting.
Combine the powdered sugar and cocoa. Set aside. Combine the cheese and butter in a double boiler. Stir until cheese melts. Add the sugar mixture, nuts and vanilla. Pour into a greased baking dish. Let fudge cool completely. Cut into squares and serve.
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.
Melt together Velveeta cheese and oleo.
Add cocoa, powdered sugar, cheese, oleo, vanilla and chopped nuts.
Work together and spread on cookie sheet.
Place in refrigerator to set up.
Keep in cool place.
Melt margarine and Velveeta cheese together.
Add cocoa, powdered sugar, vanilla and nuts.
Spread in a greased pan. Chill and cut into squares.
Heat Velveeta, Parkay, chocolate and corn syrup in 3-quart saucepan over medium-low heat, stirring occasionally, until mixture is melted.
Gradually add sugar to chocolate mixture, beating with electric mixer on medium speed until smooth.
Stir in pecans and vanilla.
Pour into greased 13 x 9-inch baking pan. Smooth surface with spatula. Cover.
Refrigerate several hours. Cut into squares.
Makes 3 1/2 pounds.
Heat Velveeta, chocolate and corn syrup in 3-quart saucepan over medium heat, stirring occasionally until mixture is melted. Gradually add sugar to chocolate mixture, beating with electric mixer on medium until smooth.
Stir in pecans and vanilla.
Pour into greased 13 x 9-inch pan.
Smooth surface with spatula. Refrigerate several hours.
Cut into squares.
Melt butter and Velveeta cheese in microwave.
Stir in sugar, cocoa, vanilla and nuts.
Mix well.
Spread in greased pan and refrigerate.
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.)
Sift powdered sugar and cocoa.
Set aside.
Melt together margarine and Velveeta cheese in the microwave on Medium.
Pour melted mixture into sugar.
Add vanilla and chopped nuts.
Mix well.
Spread into two slightly greased 13 x 9 x 2-inch pans. Cool and cut.