Velveeta Cheese Fudge Recipe (Yes, Really!)
If you’ve never tried a Velveeta Cheese Fudge Recipe, you’re in for a creamy, rich, no-bake surprise that’s perfect for holidays, parties, and last-minute sweet cravings.
This old fashioned Velveeta cheese fudge is one of those vintage fudge recipes that makes people raise an eyebrow—right up until they take a bite. There’s no cheese flavor at all, just smooth chocolate fudge with a gorgeous sheen and the most dreamy, sliceable texture.
I grew up seeing this in church cookbooks and holiday potlucks across the Midwest, and now, at 50, it’s still the first party fudge recipe I pull out for Christmas, game day trays, and neighbor goodie boxes. It’s a wonderful “secret weapon” Velveeta dessert recipe for when you want something nostalgic, a little quirky, and absolutely delicious.
Why You’ll Love This Velveeta Cheese Fudge Recipe
- No oven needed – This is a classic no bake fudge recipe; everything happens on the stovetop.
- Silky, foolproof texture – Velveeta melts smooth and helps you get creamy Velveeta fudge that sets beautifully without graininess.
- Big batch friendly – Makes plenty for holiday tins, office trays, and Christmas fudge recipe platters.
- Surprisingly rich chocolate flavor – You won’t taste “cheese,” just deep, smooth chocolate Velveeta fudge.
- Holds up well on a party table – This homemade Velveeta fudge stays firm at room temperature longer than many marshmallow-based fudges.
- Endless mix‑in options – Turn it into Velveeta fudge with nuts, crushed pretzels, or even a sweet and salty fudge with potato chips.
- Great make-ahead dessert – Stays fresh for days in the fridge and freezes well for future cookie trays.
- Fun conversation starter – It’s a truly unique fudge recipe that gets people talking and asking for the recipe.
Ingredients for the Creamiest Velveeta Cheese Fudge
Here’s everything you’ll need for this rich chocolate fudge. Measure before you start; the recipe moves quickly once the chocolate begins to melt.
- 1 cup (8 oz) Velveeta cheese, cut into small cubes
- Use the classic block (not shreds, not “light”); the regular variety melts best.
- 1 cup (2 sticks / 226 g) unsalted butter, cut into pieces
- Salted butter works too; just reduce or skip any added salt.
- 1 teaspoon pure vanilla extract
- Real vanilla gives that “old fashioned Velveeta fudge” flavor we all love.
- 1/4 teaspoon fine sea salt
- Helps round out the sweetness and deepen the chocolate taste.
- 1 cup (about 90 g) unsweetened cocoa powder, sifted
- Dutch-process or natural cocoa both work; Dutch gives a darker, richer color.
- 2 pounds (about 907 g) powdered sugar, sifted
- That’s roughly 7–8 cups, depending on your brand. Sifting really helps keep this fudge smooth.
- 1–2 cups chopped nuts (optional)
- Walnuts or pecans are classic; toast them lightly for extra flavor.
- Nonstick spray or butter, for greasing the pan
A heavy-bottomed saucepan and a sturdy wooden spoon or silicone spatula make the whole process easier—this mixture gets thick once the sugar goes in.
How to Make Velveeta Cheese Fudge on the Stovetop
This easy Velveeta fudge comes together in one pot and an 8×8 or 9×13 pan, depending on how thick you’d like your pieces.
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Prepare your pan.
Lightly grease a 9×13-inch baking dish (for thinner pieces) or an 8×8-inch dish (for thicker fudge) with butter or nonstick spray. Line it with parchment paper, letting some hang over the sides for easy lifting later. -
Melt the Velveeta and butter.
In a large heavy saucepan over low heat, add the cubed Velveeta cheese and butter. Stir constantly as they melt together, scraping the bottom and sides of the pot. You want a smooth, glossy mixture with no lumps. Don’t let it boil—low and slow keeps the texture silky. -
Stir in vanilla and salt.
Once the cheese and butter are fully melted and smooth, turn the heat off. Stir in the vanilla and salt until combined. This is your flavor base. -
Add the cocoa powder.
Sprinkle the sifted cocoa powder over the warm mixture. Stir well until the cocoa is fully incorporated and no streaks remain. It will look like a thick chocolate sauce. -
Gradually add the powdered sugar.
Now comes the arm workout. Add the powdered sugar about 1 cup at a time, stirring well after each addition. The mixture will go from glossy and loose to very thick and fudge-like. Keep scraping the bottom of the pan so everything mixes evenly. If it feels too stiff, you can warm the pan over very low heat for a minute or two to help it blend. -
Fold in nuts or mix-ins (optional).
For Velveeta fudge with nuts, gently fold in your chopped walnuts or pecans at this stage. You can also add crushed pretzels or mini marshmallows for a fun party fudge recipe twist. Try not to overwork the mixture; just fold until things look even. -
Press into the prepared pan.
Transfer the fudge mixture into your lined pan. It will be thick—spread and press it into an even layer using a greased spatula or clean, buttered fingers. Smooth the top as well as you can; it will firm up as it cools. -
Chill until firm.
Let the pan sit at room temperature for about 15–20 minutes, then transfer it to the refrigerator. Chill for at least 2 hours, or until the fudge is completely set and sliceable. For the cleanest cuts, chill 4 hours or overnight. -
Slice and serve.
Use the parchment to lift the fudge out of the pan and place it on a cutting board. With a sharp knife, cut into small squares—this is rich chocolate fudge, so 1–1½-inch pieces are plenty. Wipe the knife between cuts for neat edges.
This smooth chocolate fudge looks lovely on a holiday dessert tray and holds its shape really well, making it a great Velveeta chocolate candy for gift boxes, bake sales, and cookie exchanges.
Servings & Timing
- Yield: About 64 small squares (from a 9×13-inch pan) or 36 thicker pieces (from an 8×8-inch pan)
- Prep Time: 20 minutes of hands-on stirring and mixing
- Chill Time: 2–4 hours, depending on how firm you like your fudge
- Total Time: About 2½–4½ hours, most of it unattended chilling time
If you’re planning this as a Christmas fudge recipe or for a party, I like to make it the day before so it’s fully set and easy to slice.
Fun Variations on This Velveeta Cheese Fudge Recipe
Once you’ve tried the classic, you can play with flavors and textures. Here are a few ideas that work beautifully:
- Rocky Road Velveeta Fudge – Fold in mini marshmallows, peanuts, and a handful of chocolate chips for a chunky, candy-bar style fudge.
- Sweet and Salty Pretzel Fudge – Add crushed pretzels on top or mixed in for that salty crunch that keeps everyone coming back.
- Holiday Peppermint Fudge – Stir in crushed candy canes and a touch of peppermint extract for a festive winter version.
- Peanut Swirl Velveeta Fudge – Dollop warm peanut butter over the top before chilling, then swirl with a knife for a marbled look.
- Mocha Velveeta Fudge – Add 1–2 teaspoons of instant espresso powder with the cocoa for a grown-up coffee twist.
- Nut Lover’s Vintage Fudge – Use a mix of walnuts, pecans, and almonds for a very nostalgic, old fashioned Velveeta fudge.
You know what? This is one of those recipes where you can walk through your pantry and just see what sounds fun.
Storage, Freezing & Make-Ahead Tips
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Room Temperature:
For a short event (like a party), you can keep this Velveeta cheese fudge at room temperature for 3–4 hours. It holds up better than many softer fudges. -
Refrigerator Storage:
Store cut pieces in an airtight container, layering with parchment or wax paper. They’ll stay fresh in the fridge for about 1–2 weeks. -
Freezer Storage:
For longer storage, place the fudge in a freezer-safe container, again with parchment between layers. Freeze for up to 2–3 months. Thaw it in the refrigerator overnight, then bring to room temperature before serving for the best texture. -
Make-Ahead:
This is a perfect make-ahead holiday fudge recipe. I often prepare a batch right after Thanksgiving, slice it, freeze half, and pull out a little at a time for cookie trays, neighbor gifts, and those “Oh no, I forgot the potluck” moments.
No reheating is needed—just thaw and enjoy. If it’s very cold from the fridge, letting it sit out 15–20 minutes softens it to that perfect, creamy bite.
Notes From My Kitchen
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Sift, sift, sift:
I know it’s tempting to skip sifting the cocoa and powdered sugar, but it really helps give you that smooth chocolate fudge texture without little sugar clumps. -
Low heat is your friend:
Keep the cheese and butter on low heat and stir often. If the mixture scorches, it can affect both the flavor and texture. -
Don’t worry about the “cheese” factor:
I promise—Velveeta gives body and creaminess, but you won’t taste cheese. My own husband turned his nose up the first time, then went back for a third piece before I told him what was in it. -
Cut small pieces:
This homemade Velveeta fudge is rich. Especially for Christmas platters or party trays, smaller bites are perfect and stretch the batch further. -
Make it look pretty:
For a party, I like to sprinkle the top with a little flaky sea salt, crushed nuts, or even festive sprinkles before chilling. It turns a vintage fudge recipe into something that looks right at home on a modern dessert board.
Velveeta Cheese Fudge Recipe FAQs
1. Does Velveeta cheese fudge actually taste like cheese?
No, not at all. The Velveeta melts into the butter and cocoa and just adds a creamy, stable texture; the finished fudge tastes like rich chocolate.
2. Can I use generic processed cheese instead of Velveeta?
You can, but results can vary. Velveeta has a consistent melt and flavor; store brands sometimes behave differently and may not give quite the same creamy finish.
3. My fudge seems too thick to stir. What should I do?
Warm the pan over very low heat for a minute or two and keep stirring. The heat loosens the mixture slightly and helps the powdered sugar blend in.
4. Can I cut the recipe in half?
Yes. Use an 8×8-inch pan and halve all ingredients. This is great if you’re making a smaller batch for a family dessert night.
5. How do I keep the fudge from getting grainy?
Sift your powdered sugar, keep the cheese mixture smooth before adding sugar, and don’t cook the mixture once the sugar is in—it should be warm, not boiling.
6. Is this a good recipe for gifting and shipping?
Yes. This Velveeta cheese fudge recipe holds its shape well and stays tasty for days, which makes it nice for cookie boxes or short-distance shipping in cooler weather.
7. Can I leave out the nuts?
Absolutely. This chocolate Velveeta fudge is delicious plain. If you like some texture without nuts, try adding mini marshmallows or crushed cookies.
8. Is this fudge gluten-free?
Velveeta itself is generally considered gluten-free, but always check labels on your cheese, cocoa, and mix-ins, especially if you’re serving someone with celiac disease or a strong sensitivity.
Final Thoughts
This Velveeta Cheese Fudge Recipe is the kind of quirky, comforting dessert that feels like it was pulled straight out of a well-loved church cookbook—and I mean that in the best way. It’s creamy, chocolatey, a little nostalgic, and perfect for holidays, potlucks, and any time you want a no bake fudge recipe that just works.
Give it a try, then come back and tell me what you thought—did it fool your family and friends? Leave a comment with your tweaks, and if you loved this, you might enjoy experimenting with more old fashioned candy recipes like peanut butter fudge, buckeyes, or classic no-bake cookies next.
Velveeta Cheese Fudge
Ingredients
- 1 cup Velveeta cheese 8 oz, cut into small cubes; use regular block Velveeta
- 1 cup unsalted butter 2 sticks / 226 g, cut into pieces; salted butter is fine, reduce added salt
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 1 cup unsweetened cocoa powder about 90 g, sifted; Dutch-process or natural
- 2 pounds powdered sugar about 907 g, roughly 7–8 cups, sifted
- 1 cup chopped nuts optional, up to 2 cups; walnuts or pecans, lightly toasted if desired
- Nonstick spray or butter for greasing the pan
Instructions
- Lightly grease a 9x13-inch baking dish for thinner pieces or an 8x8-inch dish for thicker fudge with butter or nonstick spray. Line the pan with parchment paper, leaving an overhang on two sides for easy lifting.
- In a large heavy-bottomed saucepan over low heat, add the cubed Velveeta cheese and butter pieces. Stir constantly as they melt, scraping the bottom and sides of the pot, until the mixture is completely smooth and glossy with no lumps. Do not let it boil; keep the heat low for the best texture.
- Turn off the heat. Stir in the vanilla extract and fine sea salt until fully combined to create a smooth flavor base.
- Sprinkle the sifted cocoa powder evenly over the warm cheese and butter mixture. Stir well until the cocoa is completely incorporated and no streaks remain. The mixture should resemble a thick chocolate sauce.
- Add the sifted powdered sugar about 1 cup at a time, stirring thoroughly after each addition. The mixture will change from glossy and loose to very thick and fudge-like. Scrape the bottom and sides of the pan frequently to ensure everything is evenly mixed. If it becomes too stiff to stir, warm the pan over very low heat for a minute or two while continuing to stir until it loosens slightly.
- If using nuts or other mix-ins, gently fold in the chopped nuts (and any extras like crushed pretzels or mini marshmallows) until evenly distributed. Avoid overworking the mixture; fold just until combined.
- Transfer the thick fudge mixture into the prepared pan. Use a greased spatula or clean, buttered fingers to press and spread it into an even layer, smoothing the top as much as possible. The fudge will firm as it cools.
- Let the pan cool at room temperature for 15–20 minutes, then transfer it to the refrigerator. Chill for at least 2 hours, or until the fudge is completely set and sliceable. For the cleanest cuts, chill 4 hours or overnight.
- Use the parchment overhang to lift the fudge out of the pan and place it on a cutting board. With a sharp knife, cut into small squares, about 1–1½ inches each. Wipe the knife clean between cuts for neat edges. Serve on dessert trays, in candy boxes, or as gifts.
