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Velveeta Fudge
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Recipe Information
Martha Purdy

Serves/Makes: 3 pounds approx.

  • 1 cup (225 ml) (2 sticks) butter, softened
  • 8 oz (224 grm). pasteurized process cheese, Velveeta, cubed
  • 1-1/2 lbs (.7 kg). confectioners sugar, about 5 cups (1175 ml) unsifted
  • 1/2 cup (125 ml) unsweetened cocoa
  • 1/2 cup (125 ml) non-fat dry milk
  • 2 tsp (10 ml) vanilla extract
  • 2 cups (475 ml) coarsely chopped pecans or walnuts
  • In a large saucepan over medium heat melt butter and cheese cubes together, stirring frequently; remove from heat.
  • Sift together confectioners sugar and cocoa; add to cheese, mixing well.
  • Stir in non-fat dry milk, vanilla and nuts.
  • Turn into a 9x9x2-inch pan; chill until firm and cut into squares.

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