Velveeta Fudge

By Joelene

This fudge should be refrigerated or it will soften. I was so surprised and pleased to know that it can stay refrigerated for weeks without losing any of the quality. I keep it loosely covered with tin foil so condensation doesn’t build.

Ingredients

• 3/4 pound Velveeta (block or slices, cubed)
• 1 cup butter
• 6 squares unsweetened baking chocolate (up to 8)
• 2 tablespoons light corn syrup
• 2 pounds powdered sugar
• 1 teaspoon vanilla

Preparation

Step 1

In a double boiler or a 3-quart saucepan, heat Velveeta, butter, corn syrup and chocolate over medium heat. Mixture will look like clabber when melted.
(Clabber is when a substance gets to a yogurt-like consistency and may curdle.)
Step #2
Remove from heat and slowly add powdered sugar. Mix until smooth and glossy.
Step #3
Mix in the vanilla and nuts until well incorporated.
Step #4
Pour mixture into a wax paper-lined 9 x 13 inch pan. Refrigerate. Cut into squares.