Monday
25Jan2010
Say Cheese Product: Velveeta Fudge for Serious Eats
Monday, January 25, 2010 
Chances are that if Velveeta even figures into your Super Bowl planning, it's probably intended as a nacho topping or as an ingredient in packaged macaroni and cheese. But it's a grievous error not to include it in your dessert menu too: as it turns out, it's actually a key ingredient in delicious fudge.
I'll admit that I was skeptical about a fudge which employs a "cheese product" that isn't even in the dairy aisle at the grocery store. But the concept is endorsed by Paula Deen, goddess of all things delicious and fatty--and when she says fudge is better with a healthy dose of Velveeta, I believe her.
You can find more--and the full recipe!--over on Serious Eats.
tagged serious eats
serious eats
Reader Comments (4)
WHAT?????
what a neat blog! i, too, have tasted cheese fudge (i forgot the name of the company but they ship out of wisconsin). it is deeee-lisshhh-ious!!!!! thanks for visiting!
I saw Paula Deen make that for a holiday special of Iron Chef America! But since I cannot stand the idea of eating Velveeta on its own, the thought of having it in fudge still makes me queasy.
My friend made fudge this Christmas with velveeta in it. I attributed it on her recent relocation to the Midwest...turns out it's apparently a standard fudge ingredient in Champaign, IL!