"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Velveeta Chocolate Fudge, by Suzanne Kelly, is from A Memoir Of Family Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 pound Velveeta cheese 1 pound margarine 4 pounds confectioners’ sugar (4 boxes) 1 cup cocoa 1 Tbsp Vanilla 1 ½ cups chopped walnuts or pecans (optional)
Melt Velveeta and margarine in microwave in a 2 quart glass mixing bowl, stirring occasionally. Stir in confectioners” sugar, cocoa, and vanilla. Fold in the chopped nuts, or sprinkle on top after you’ve spread mixture into a 9*13 inch pan. I spray pan lightly with Pam for easy removal. Chill well and cut in small squares. Keep refrigerated or fudge gets too soft.
*This recipe sounds strange but it is the creamiest fudge you will ever have*
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