Chocolate Velveeta fudge in microwave is delicious with pecans inside or plain. Made without condensed milk with cheese, this doesn’t taste savory at all! If you love our Velveeta Hamburger Helper, make this for dessert!
When you take a bite of this you will never guess there was anything odd inside, at all. If you recently made our Microwave Pumpkin Fudge and want to try other flavors this should be your next treat. (affiliate links present)
Table of Contents
Velveeta Fudge in Microwave
We have used a lot of crazy things to make this sweet. Cookie Mix Fudge was first on the list and not quite as surprising but still not what you would expect as an ingredient.
If you wanted to make our Peppermint Fudge we use a bag of chocolate chips to make that one. Somewhat predictable I think amongst the others. We like to crush candy canes on the top of that one and would be a nice touch with this one too for Christmas time.
Ingredient Notes
- Stick butter unsalted is best, you could use dairy free plant based sticks but they don’t offer quite as much flavor
- 8 oz velveeta cubed is used so it melts better and doesn’t burn on the edges
- You want to add some vanilla extract for flavor
- Powdered sugar otherwise known as confectioners sugar helps with the sweetness and thickening it up to set
- Unsweetened cocoa powder, dark or light but buy the name brand good stuff for the deepest yum
- 1/2 -1 cups chopped pecans or walnuts (and some whole on top) are optional.
This is How to Make Caramel with Condensed Milk too, which you could drizzle all over the top before hardening or after it has solidified in the fridge.
homemade Velveeta recipe
If you wanted to know How to Make Velveeta Cheese yourself you would need to do this the night before ideally to solidify. I have a link to buy it online below in the recipe card too, either way works.
If you wanted to make this as White Chocolate Fudge you could without the cocoa but it wouldn’t be quite as successful. I’d follow the version above in the link for that style. Ok so get out a 8×8 square pan and line it with parchment paper so we can get started;
Your chocolate Velveeta fudge made with cheese is ready to be served. Like our Peanut Butter Fudge Recipe you should store any leftover fudge in an airtight container wrapped in plastic wrap individually too on the countertop for best results.
FAQ
You would never guess that there was Velveeta in fudge if you include this ingredient, it tastes like chocolate instead. It is a surprising ingredient that helps to thicken the batter but not make it too savory, just enough. It is really delicious, you should try our Velveeta fudge recipe here.
It fudge with velveeta is set, it is best to wrap tightly with plastic wrap and then store in an airtight container. Both will keep it from drying out. Then store on the counter so it doesn’t dry out.
For another holiday yum we have another layered version with another favorite flavor too. You have to try our Lunch Lady Peanut Butter Bars but be careful as they are quite addictive.
Velveeta Fudge
Equipment
- 1 Bowl microwave safe
- 1 8×8 pan
Ingredients
- 1 stick butter, unsalted
- 8 oz velveeta, cubed
- 1 tsp vanilla
- 4 c powdered sugar
- 1/2 c unsweetened cocoa powder
- 1/2 c candied pecans, chopped, optional
Instructions
- Line an 8×8-inch square baking pan with parchment paper, leaving some overhang on the sides. This will make it easier to remove the fudge later.
- In a microwave-safe bowl, melt the butter and Velveeta cheese together in 30-second intervals, stirring after each interval, until they are completely melted and smooth. This may take 1-2 minutes, depending on your microwave's power. Be sure to stir well to combine the butter and cheese.
- Stir in the vanilla extract to the melted butter and Velveeta mixture. In a separate bowl, sift together the powdered sugar and cocoa powder to remove any lumps.
- Gradually add the dry ingredients to the melted cheese mixture, stirring continuously until everything is combined. The mixture will be thick and slightly crumbly at this stage.
- If you're using nuts, fold them into the fudge mixture until evenly distributed. Transfer the fudge mixture to the prepared baking pan. Use a spatula or plastic wrap and your hands to press it evenly into the pan.
- Refrigerate the fudge for 1 – 2 hours or until it's firm and set. Once the fudge has set, use the parchment paper overhangs to lift it out of the pan. Place it on a cutting board and use a sharp knife to cut it into small squares or rectangles.
- Your cheese fudge is ready to be served. Store any leftover fudge in an airtight container wrapped in plastic wrap individually too on the countertop for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I admit I would never have thought to use Velveeta. Thanks for the inspo!
Well this was a new one for me. I’de never heard of making fudge with Velveeta cheese, so I was skeptical. But I tried it and enjoyed the fudge. Thanks for the recipe.
This fudge was so ridiculously good! Will definitely be making again!
I love the idea of using unconventional ingredients to create a delightful and surprising dessert. The Velveeta transformed into a creamy and sweet fudge, winner.