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Velveeta Cheese Fudge Recipe
If you’re craving a rich, smooth, and completely fuss-free chocolate treat, this Velveeta Cheese Fudge Recipe is the sweet, salty, no-bake classic you didn’t know you needed.
Full Recipe Introduction
Yes, you read that right: Velveeta cheese fudge. This old fashioned Velveeta fudge recipe has been floating around church cookbooks and holiday potlucks since the 1970s, and it’s one of those vintage fudge recipes that sounds a little wild but absolutely works.
Velveeta gives this chocolate Velveeta fudge an ultra-creamy texture and helps it set up beautifully without needing a candy thermometer or fancy technique. It’s a simple stovetop fudge recipe that’s perfect for Christmas cookie trays, holiday fudge platters, or those “I need something chocolate now” nights.
I’m a 50-year-old mom and grandma, and this homemade Velveeta fudge is one of those recipes my kids rolled their eyes at—until they tasted it. Now it’s a “Can you make the Velveeta chocolate candy again?” situation every December.
Here’s what makes it special:
- No oven—this is a true no bake fudge recipe.
- Simple pantry ingredients.
- That sweet and salty fudge vibe, thanks to the cheese and chocolate combination.
- A rich, smooth chocolate fudge that cuts clean and doesn’t crumble.
If you’ve got a block of Velveeta in the fridge and some cocoa and sugar in the pantry, you’re halfway to the creamiest party fudge recipe you’ll make all season.
Why You’ll Love This Velveeta Cheese Fudge Recipe
Honestly, once you try it, you’ll see why this unique fudge recipe has stuck around for decades.
- No candy thermometer needed – This is a forgiving, fuss-free stovetop fudge recipe.
- Ridiculously creamy texture – Velveeta keeps the fudge smooth, never gritty.
- Big batch for sharing – Perfect as a holiday fudge recipe or Christmas fudge recipe for gifting.
- Sweet and salty balance – That tiny hint of cheese flavor deepens the chocolate without tasting “cheesy.”
- No bake, minimal mess – Everything happens in one pot on the stove.
- Fantastic for gift boxes and platters – It holds its shape and doesn’t weep or melt quickly.
- Easy to customize – Turn it into Velveeta fudge with nuts, peppermint, peanut butter swirls, and more.
- Vintage charm – This is a true retro, old fashioned Velveeta fudge that sparks conversation.
- Budget-friendly – Uses basic ingredients that stretch into a lot of candy.
- Make-ahead friendly – Keeps well in the fridge and freezer, so you can get ahead for parties.
If you’re a little skeptical, that’s normal. Just remember: people put mayo in cakes and beans in brownies—this is one of those fun little kitchen secrets that works like a charm.
Ingredients for Creamy Velveeta Fudge
Here’s everything you’ll need for this rich chocolate Velveeta fudge recipe. I’ll share a few notes and substitution ideas along the way.
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1 pound (16 oz) Velveeta cheese, cubed
- Use the classic Velveeta loaf (not shredded cheese, not slices). The brand-name product works best because it melts smoothly and gives that classic creamy texture.
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1 cup (2 sticks, 8 oz) unsalted butter, cut into chunks
- Salted butter also works—if you use it, cut the added salt in half. Butter adds richness and helps the fudge stay glossy.
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1 cup unsweetened cocoa powder
- Use a good-quality cocoa powder for deep chocolate flavor. Natural cocoa or Dutch-process both work; Dutch will give a darker, slightly smoother flavor.
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2 teaspoons pure vanilla extract
- Real vanilla adds warmth and rounds out the chocolate and cheese notes.
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1/2 teaspoon fine sea salt
- Just enough to balance the sweetness and bring in that sweet-and-salty fudge magic.
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2 pounds (about 7–8 cups) powdered sugar, sifted
- Also called confectioners’ sugar. Sifting helps prevent lumps and gives a silky fudge. Start with 7 cups; you may not need every last bit, depending on humidity.
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1½ cups chopped nuts (optional but classic)
- Walnuts or pecans are traditional. Toast them lightly in a dry skillet for a few minutes for better flavor.
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Nonstick spray or extra butter, for greasing the pan
- Helps the fudge release cleanly so you get tidy squares.
You know what? If you’re new to Velveeta dessert recipes, this is a fun one to start with. The ingredients are familiar, and the method is very forgiving.
Step-by-Step Directions (No-Bake, Stovetop Fudge)
This Velveeta Cheese Fudge Recipe comes together on the stove in about 20 minutes. The hardest part is waiting for it to chill.
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Prep your pan.
Grease a 9×13-inch baking pan with butter or nonstick spray. For easier removal, line the pan with parchment paper, leaving a little overhang as “handles,” then grease the parchment lightly too. -
Melt the Velveeta and butter.
In a large, heavy-bottomed pot (I like my 5-quart Dutch oven), combine the cubed Velveeta and butter. Set the heat to low and stir often with a silicone spatula until everything is melted and smooth. This can take 8–10 minutes; keep the heat gentle so nothing scorches. -
Add the cocoa, vanilla, and salt.
Once the mixture is fully melted, turn off the heat. Whisk in the cocoa powder, vanilla extract, and salt. Stir until no streaks of cocoa remain and the mixture looks like glossy, dark chocolate sauce. -
Work in the powdered sugar gradually.
Add the powdered sugar about 1 cup at a time, stirring well after each addition. It will get thick—this is where a sturdy wooden spoon or a strong silicone spatula really earns its keep.- Tip: If your arm gets tired, you can switch to an electric hand mixer on low speed, but start very slow so the sugar doesn’t puff everywhere.
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Fold in the nuts.
When all the powdered sugar is incorporated and the fudge mixture is thick and smooth, fold in the chopped nuts, if using. Make sure they’re distributed evenly. The mixture will be dense, almost like a very heavy brownie batter. -
Press the fudge into the pan.
Scrape the fudge into your prepared 9×13 pan. Use an offset spatula or the back of a spoon to press it into an even layer. If it’s sticking, lightly butter your fingertips and gently press the surface flat. -
Chill until firm.
Cover the pan loosely with plastic wrap or foil. Refrigerate for at least 2 hours, or until the fudge is set and firm to the touch. Overnight is even better if you have the time. -
Cut into squares and serve.
Once the fudge is fully chilled, lift it out of the pan using the parchment “handles.” Place it on a cutting board and use a sharp knife to cut it into small squares—about 1-inch pieces. Wipe the knife between cuts for neat edges.
This smooth chocolate fudge slices like a dream when cold, but it softens nicely at room temperature for that luscious, melt-in-your-mouth bite.
Servings & Timing
- Yield: About 60 small squares (1-inch pieces)
- Prep Time: 20 minutes active time
- Chill Time: 2 hours (or up to overnight)
- Total Time: About 2 hours 20 minutes (mostly hands-off)
If you’re doing a big holiday tray, I like to make this easy Velveeta fudge a day or two ahead, chill it, slice it, and then tuck it into tins or airtight boxes.
Fun Variations on Velveeta Chocolate Fudge
Once you’ve made the classic version, you can have some fun with flavor. Here are a few ideas I’ve tested in my own kitchen.
- Velveeta Fudge with Nuts & Sea Salt – Sprinkle flaky sea salt on top before chilling for an extra hit of sweet and salty fudge goodness.
- Peanut Butter Swirl Velveeta Fudge – Drizzle 1/2 cup melted peanut butter on top of the warm fudge in the pan and swirl with a knife before chilling.
- Mint Chocolate Velveeta Fudge – Stir in 1 teaspoon peppermint extract (reduce the vanilla to 1 teaspoon) and fold in 1 cup crushed peppermint candies or mint chips.
- Rocky Road Velveeta Dessert Recipe – Fold in 1 cup mini marshmallows and 1 cup chopped nuts for a fun, chewy twist.
- Mocha Velveeta Fudge – Whisk 1–2 tablespoons instant espresso powder into the cocoa for a grown-up coffee-kissed version.
- Holiday Sprinkle Party Fudge – Skip the nuts and stir in 1 cup holiday sprinkles or mini M&M’s for a kid-friendly Christmas fudge recipe.
You can see how easy it is to turn this unique fudge recipe into your own signature party fudge recipe. Use what you have and what your family loves.
How to Store, Freeze, and Serve
This fudge keeps beautifully, which makes it perfect for gifting, parties, and cookie exchanges.
Room Temperature (Short Term)
- Store the fudge in an airtight container at cool room temperature for up to 3–4 days.
- If your kitchen runs warm, I’d lean toward the fridge to help it hold its shape.
Refrigerator
- Place the sliced fudge in a single layer between sheets of parchment or wax paper in an airtight container.
- Store in the fridge for up to 2 weeks. The texture stays dense and creamy—this is my favorite way to keep it ready for snacking.
Freezer
- Velveeta fudge freezes very well, making it a great make-ahead holiday fudge recipe.
- Arrange the fudge pieces in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container with parchment between layers.
- Freeze for up to 3 months.
Thawing & Serving
- Thaw frozen fudge in the fridge overnight, or at room temperature for 30–45 minutes.
- For the best texture, serve it slightly cool but not ice cold; the flavors really bloom as it warms a bit.
If you’re planning ahead for Christmas or a big party, you can make this creamy Velveeta fudge weeks in advance, freeze it, then thaw and plate it the day before the event.
Notes from My Kitchen
A few personal thoughts and little lessons learned after making this homemade Velveeta fudge more times than I can count:
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Don’t rush the melting. Keeping the heat low when you melt the Velveeta and butter is key. If you rush and crank the heat, you can scorch the bottom or create tiny lumps.
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Sift the powdered sugar. I know, I know—it’s tempting to skip that step. But sifting really helps you get that velvety, smooth chocolate fudge texture without little sugar pockets.
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Adjust the sugar if needed. Start with about 7 cups of powdered sugar and taste a tiny bit (careful, it will still be warm). If you like a less-sweet fudge, you may not need the full 8 cups.
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Nuts change the feel. With nuts, it feels like an old fashioned Velveeta fudge straight from a church potluck. Without nuts, it’s more like a rich chocolate Velveeta fudge candy bar. Both are delicious; just different moods.
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Use a big pot. This recipe makes a lot of fudge, and once the sugar goes in, the mixture gets thick. A large heavy pot gives you room to stir without flinging sugar everywhere.
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Clean-up tip. If the pot looks like a sticky chocolate disaster afterward, fill it with very hot water and let it sit for 15–20 minutes. Everything softens and rinses out easily.
And a little sentimental note: this recipe reminds me of the kind of thing you’d find scribbled on a recipe card in your grandma’s handwriting. A little unusual, very practical, and made to feed a crowd.
Velveeta Cheese Fudge Recipe FAQs
1. Does Velveeta fudge taste like cheese?
Not really. You might catch the slightest savory note, but the main flavors are rich chocolate, sweetness, and whatever add-ins you use—nuts, mint, etc. Most people have no idea there’s cheese in it until you tell them.
2. Why use Velveeta in fudge at all?
Velveeta melts very smoothly and contains emulsifiers, which help create creamy, smooth chocolate fudge without graininess or complicated techniques.
3. Can I use another cheese instead of Velveeta?
I don’t recommend it. Other cheeses don’t melt as smoothly and can give you a lumpy or strange-tasting fudge. For this specific Velveeta cheese fudge recipe, the processed cheese is what makes it work.
4. Can I use chocolate chips instead of cocoa powder?
Yes. You can melt 2–3 cups of semi-sweet chocolate chips into the warm Velveeta-butter mixture instead of using cocoa. Skip about 1–1½ cups of the powdered sugar if you do this, since chocolate chips are already sweet.
5. My fudge seems too soft—what happened?
It may just need more chill time, or you might have used a bit less powdered sugar than needed. Chill it longer; if it’s still very soft, keep it in the fridge and enjoy it in slightly smaller pieces.
6. My fudge is too stiff and crumbly—can I fix it?
Sometimes adding a splash of warm milk or cream (1–2 tablespoons) and gently working it into the still-warm mixture can loosen it. Next time, hold back a little powdered sugar or stop as soon as the mixture is thick but still glossy.
7. Can I make this Velveeta cheese fudge recipe without nuts?
Absolutely. Just leave them out—no other changes needed. This is a great way to make it more kid-friendly or allergy-conscious.
8. Is this a good recipe for gifting or mailing?
Yes. This old fashioned Velveeta fudge travels very well. Pack pieces tightly in a tin or box with parchment between layers. It’s sturdy enough for gift boxes and care packages, especially in cooler weather.
Final Thoughts
This Velveeta Cheese Fudge Recipe is one of those vintage gems that surprises people in the best way—a smooth chocolate fudge that’s rich, creamy, and just a little bit quirky. It’s an easy Velveeta fudge that works beautifully for holidays, parties, and those evenings when you want something homemade without turning on the oven.
Give it a try, see what your crew thinks, and don’t be shy about putting your own spin on it. If you make this creamy Velveeta fudge, I’d love to hear how it went—leave a comment, share your favorite twist, or pair it with your other holiday treats for a full dessert table.
Velveeta Cheese Fudge
Ingredients
- 16 oz Velveeta cheese cut into cubes; use classic Velveeta loaf
- 1 cup unsalted butter 2 sticks (8 oz), cut into chunks; salted butter OK, then reduce added salt
- 1 cup unsweetened cocoa powder natural or Dutch-process
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon fine sea salt
- 7-8 cups powdered sugar about 2 pounds, sifted; start with 7 cups and add more as needed
- 1 1/2 cups chopped nuts optional; walnuts or pecans, lightly toasted
- nonstick spray or butter for greasing the pan
- parchment paper optional, for lining the pan
Instructions
- Grease a 9×13-inch baking pan with butter or nonstick spray. For easier removal, line the pan with parchment paper, leaving some overhang as handles, then lightly grease the parchment as well.
- In a large, heavy-bottomed pot over low heat, combine the cubed Velveeta and butter. Cook, stirring often with a silicone spatula, until completely melted and smooth, about 8–10 minutes. Keep the heat low to avoid scorching.
- Turn off the heat. Whisk in the cocoa powder, vanilla extract, and fine sea salt until no streaks of cocoa remain and the mixture looks like a glossy, dark chocolate sauce.
- Add the sifted powdered sugar about 1 cup at a time, stirring well after each addition. The mixture will become very thick; use a sturdy wooden spoon or strong silicone spatula. If needed, you can use an electric hand mixer on low speed, starting very slowly to avoid sugar puffing everywhere.
- Once all the powdered sugar is incorporated and the fudge mixture is thick and smooth, fold in the chopped nuts, if using, until evenly distributed. The mixture will be dense, similar to a heavy brownie batter.
- Scrape the fudge mixture into the prepared 9×13-inch pan. Use an offset spatula or the back of a spoon to press it into an even layer. If it sticks, lightly butter your fingertips and gently press the surface flat.
- Cover the pan loosely with plastic wrap or foil and refrigerate for at least 2 hours, or until the fudge is firm to the touch. For best results, chill overnight.
- Once fully chilled, lift the fudge out of the pan using the parchment handles and place on a cutting board. Use a sharp knife to cut into about 1-inch squares, wiping the knife between cuts for neat edges. Serve slightly cool for the best texture.
Notes
Tips: Melt the Velveeta and butter slowly over low heat to prevent scorching. Sift powdered sugar for the smoothest texture and start with about 7 cups, adding more only if needed. With nuts, the fudge has a classic old-fashioned feel; without nuts, it eats more like a rich chocolate candy bar.
