maviskw

That fudge has won prizes for me. Always turns out and is delicious. Having said that, of course it is very sweet, so I try to share it as much as I can. Pot lucks and sewing get-togethers are good for that.

My recipe is just a little different. I always use butter. Much better for you and tastes better. I always use cocoa. Much better for you.

1 lb. Velveeta cheese (room temperature)
1 lb. salt-free butter (room temperature)
4 lb. powdered sugar (14 c.)
1 cup cocoa
1 T. vanilla
1 c. broken nuts (optional)

Sift cocoa and sugar together into large bowl. Melt cheese and butter together over low heat, stirring almost constantly. Stir cocoa mixture into cheese mixture. Add vanilla and nuts (if using). Mix well and spread into well-buttered 10x15 pan. Chill and cut into squares.
(When making this for our church cookie walk each December, I put the fudge into the pan without nuts in it. After it is spread out, I mark the pieces with a knife tip. Small pieces. Then I press a pecan half or quarter into each piece. After it is set, I cut the pieces as marked. Sells well.)