In the Kitchen: Really Good Fudge

by | Desserts, In the Kitchen, Recipes

Stuffed Artichoke Bottoms



Really Good Fudge

by Jodi Squires Fitzgerald, RN, JD



I love that fudge! A fellow nurse gave me this recipe. You would never think Velveeta cheese would make really good fudge, but it does. It’s unbelievably delicious. — Jodi Squires Fitzgerald


The secret ingredient in this recipe is cheese!


8 oz. – 2 sticks butter or margarine

8 oz. – Velveeta (or similar easy melting cheese)

1 tsp. vanilla extract

1/3 cup cocoa powder

1 1/2 cups nuts, chopped (walnuts or mixed) – Toast the nuts in a sauté pan to enhance the flavor.

8 oz. –  coconut (unsweetened, flaked)

2 lbs. – confectioners sugar




Place the 2 sticks of butter (or margarine) and the 8 oz. of Velveeta cheese in a large saucepan. Melt on low heat, stirring occasionally. (Use a wooden spoon to stir it at first and then change to a whisk to get a blended, creamy sauce. Be patient, this step can take 20 minutes.)







Once you have a creamy consistency, remove from heat, then add the vanilla and cocoa powder. Whisk until blended and smooth.

Add in the nuts and stir until evenly mixed.






Add the coconut and stir. (The mixture is quite thick, stir until the coconut is mixed in well.)

Add the confectioners’ sugar a little at a time. (The mixture is even thicker now, use your muscles and stir with the wooden spoon until all of the confectioners’ sugar is blended in.)





Pour into a 9″ x 12″ pan which has been lined with foil and sprayed with baking spray to prevent sticking. (This process is more like pull the lump of fudgy mixture into the pan and then using the wooden spoon spread evenly throughout the pan. The mixture is very thick and will eventually spread with patience and persistence. The more evenly you spread the fudgy mixture in the pan, the prettier your fudge will be after it has been chilled.)






Chill at least 2 hours. It is better if chilled overnight. (Use a metal dough scraper or mezza luna to cut the fudge into pieces. It is not easily cut with a knife.)







Photos, preparation and serving notes

EH (Ellen) Stafford, Managing Editor


Printable version of this recipe

In the Kitchen series – Really Good Fudge



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