Velveeta Cheese Fudge
This old-fashioned Velveeta Cheese Fudge is a creamy, rich, no-bake chocolate fudge that sets beautifully, slices cleanly, and never tastes like cheese—just smooth, nostalgic chocolate candy perfect for holidays, potlucks, and gifting.
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.
Notes
This fudge yields about 64 small pieces from a 9x13-inch pan or around 36 thicker pieces from an 8x8-inch pan. For best texture, always sift the cocoa powder and powdered sugar. Keep the cheese and butter mixture over low heat only—do not boil—to avoid scorching and graininess. The fudge does not taste like cheese; Velveeta simply gives it a smooth, stable, sliceable texture. For a decorative finish, sprinkle the top with flaky sea salt, chopped nuts, crushed candy canes, or festive sprinkles before chilling. Storage: Keep in an airtight container in the refrigerator for 1–2 weeks, or freeze for up to 2–3 months with parchment between layers. Thaw in the fridge, then bring to room temperature before serving.
Nutrition
Calories: 200kcal
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