Many years ago, I wrote an article on holiday recipes from local bed-and-breakfast establishments. The owner of the Hearthstone Inn in Colorado Springs told me this fudge — which they called Velveeta Cheese Fudge because of the unexpected ingredient — was one of the all-time favorite recipes of their customers. He gave me the establishment's cookbook and dared me to not like it. I've made it nearly every Christmas since (with just a few minor adjustments to the original). It truly is a fudge like no other, a fudge more delicious than every other. Plus, it's a fantastic recipe to make with children, who love to squish and mix the ooey-gooey goodness with their hands.
1 pound Velveeta Cheese
1 pound unsalted butter
1 tablespoon vanilla
4 pounds (yes, 4 pounds) powdered sugar
1 cup cocoa
Lightly spray two 9 X 13 pans with cooking spray. Cut Velveeta and butter into chunks and place in a medium microwave-safe bowl. Add the vanilla, and microwave 30 seconds at a time until melted and smooth, stirring after each 30 seconds. While that microwaves, combine the powdered sugar and cocoa in a very, very large bowl.
Once cheese mixture is melted and stirred until smooth, pour into the sugar and cocoa mixture and mix quickly and thoroughly — with your hands. (Yes, this is the part the kids will be thrilled to help with.) Mix and mix and mix until well combined and smooth, squishing through your fingers as necessary. Pour the mixture evenly into the two prepared pans, patting the tops with your hands to smooth out the fudge.
Chill several hours then cut into small (1/2" by 1/2") squares. Best kept refrigerated until served.
Makes... a lot!
Notes: This freezes fantastically and makes a super gift. Plus, if desired, you can add 2-3 cups chopped nuts when combining the powdered sugar and cocoa.