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Old 12-23-2007, 11:24 AM   #1
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Velveeta Fudge???

Can there really be such a thing? My DH says he just heard them talking about Velveeta Fudge on the radio this morning and how delicious it is!! Has anyone ever heard of this, let alone tasted it? (Doesn't sound too tasty to me!).

Merry Christmas!!

Elaine
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Old 12-23-2007, 11:47 AM   #2
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My mom makes it and it is best fudge I have ever eaten. The velvetta makes it smooth and creamy, and you cant taste the velvetta at all.
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Old 12-23-2007, 12:45 PM   #3
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Paula Deen has a recipe for it on Food Network. I doubt its anything close to low carb, though.
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Old 12-23-2007, 01:00 PM   #4
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Is this anything like Mexican Fudge...where you mix a jar of taco sauce, a bag of cheese and some eggs...bake and cut it in squares and serve with low carb tortilla chips or pork rinds? That's delicious.
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Old 12-23-2007, 01:01 PM   #5
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If you google it you will find tons of recipes for it.
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Old 12-23-2007, 01:04 PM   #6
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Originally Posted by stewcarol View Post
Is this anything like Mexican Fudge...where you mix a jar of taco sauce, a bag of cheese and some eggs...bake and cut it in squares and serve with low carb tortilla chips or pork rinds? That's delicious.
Nah, it's like real chocolate fudge. But I love the mexican fudge.

From the Kraft site:

VELVEETA® Fudge

Prep Time: 15 min
Total Time: 3 hr 20 min
Makes: 48 servings, 2 squares each



[COLOR=#0066cc][/COLOR][COLOR=#0066cc][/COLOR][COLOR=#0066cc][/COLOR]

3/4 lb. (12 oz.) VELVEETA Pasteurized Prepared Cheese Product or VELVEETA Made With 2% Milk Reduced Fat Pasteurized Prepared Cheese Product, cut up

1 cup (2 sticks) butter or margarine

6 squares BAKER'S Unsweetened Baking Chocolate

2 Tbsp. light corn syrup

2 pkg. (16 oz. each) powdered sugar (about 8 cups)

1-1/2 cups chopped PLANTERS Pecans

1 tsp. vanilla

[COLOR=black]PLACE[/COLOR] VELVEETA, butter, chocolate and corn syrup in large microwavable bowl. Microwave on HIGH 2 minutes; stir. Microwave an additional minute; stir until well blended.

[COLOR=black]ADD[/COLOR] chocolate mixture, in batches, to sugar in large bowl, beating with electric mixer on medium speed until well blended after each addition. Stir in pecans and vanilla.

[COLOR=black]POUR[/COLOR] into greased 13x9-inch pan. Smooth top with spatula; cover. Refrigerate several hours or until firm. Cut into 96 (1-inch) squares.

Last edited by Nigel; 12-23-2007 at 01:07 PM..
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Old 12-23-2007, 01:41 PM   #7
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Thanks for all the info! I guess Nigel's right, not anywhere near low carb!!

Merry Christmas!

Elaine

P.S. Love your bulldog photo, Nigel!
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Old 12-23-2007, 03:01 PM   #8
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Thanks jigglenomore.

With a little effort, this could me made semi-low carb.

You could use American Cheese..it has about 3/4 gr carb per ounce compared to velveeta which has 10 gr carb per 3.5 ounces.

You might have to add a little cream. You could substitute isomalt syrup for the corn syrup and for the powdered sugar--I just don't know, but someone probaly has figured out a substitute for that by now, hopefully.

Just thinking outloud here.
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Old 12-23-2007, 04:05 PM   #9
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This one doesn't use syrup and is a smaller batch.

VELVEETA CHEESE FUDGE

1/4 lb. butter
1/4 lb. Velveeta cheese
1 lbs. powdered sugar
1/4 c. cocoa
1/4 tbsp. vanilla
Chopped nuts, if desired

In a large saucepan, melt the butter and cheese. Sift powdered sugar and cocoa together, then add to cheese mixture, add vanilla and nuts. Mix well. Spread evenly in a buttered 4x8 inch pan.
Cool, then cut into pieces. Yield: 1.5 pounds of candy.
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Old 12-23-2007, 04:11 PM   #10
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instead of powdered sugar...powdered erythritol? (Damn that would be expensive though)
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Old 12-24-2007, 03:27 PM   #11
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[COLOR=red]The recipe I had said not to use Velveeta, but to use American cheese. It is VERY rich![/COLOR]

[COLOR=#ff0000]Here is the recipe that I have used to make it. I used a combo using Xylitol, but you could change the sweeteners. Be sure to use unsalted butter!!![/COLOR]


Chocolate Fudge
1/2 cup heavy whipping cream
4 ounces American cheese, cut in cubes (do not use "cheese spread" such as Velveeta") 6 slices
1/2 cup unsalted butter (no substitutions - must be unsalted) (one stick)
1 square unsweetened baking chocolate (1/2 ounce) broken up
1/2 cup Xylitol
3/4 teaspoon Zero Carb Syrup (˝ cup Splenda equivalent) (1/8 tsp Sweetzfree)
1 packet Sweet One (can substitute a few drops of Stevia)
1 tablespoon cocoa, unsweetened baking, sifted ( I prefer Hershey's Dark)
1/2 tablespoon vanilla extract

1. Spray: 8 square baking pan and set aside. (Have found that lining the pan with plastic wrap & spraying the plastic lightly works really well.)
2. In medium-heavy saucepan, butter, chocolate & sweeteners, and cook over medium heat, stirring frequently until melted. Bring to boil. After about 3 min, add cream slowly. Continue cooking at a low boil and cook for 10 min total. Add cheese, and cook a few more minutes, then stir in cocoa stirring constantly. It probably needs to cook for at least 10 more minutes stirring constantly. Remove from heat and add extract. Pour into a plastic bowl (I stir or whisk in the pan - don't use the bowl) and let cool until barely warm, whisking occasionally. It is cool enough when butter no longer separates. When butter stays incorporated, pour into prepared pan (I use a well greased - (Pam) - loaf pan), smooth top and refrigerate several hours or until cold and firm.
Cut into 32 equal pieces. Store covered in the refrigerator. Makes 32 servings.
Note:
I tweaked this recipe to use Xylitol, liquid Splenda, and Sweet One. I also halved the recipe. Unless I'm making it for more people, this is all I want made up a one time.
I found I have to boil it longer using these sweeteners. And so far, it is still setting up pretty soft. I think I'll start lining the pan with plastic wrap, and spray the wrap with Pam.
I'm sure you could substitute a few drops of Stevia for the Sweet One, but I haven't tried this.
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Last edited by crazywoman-n-wy; 12-24-2007 at 03:29 PM..
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Old 12-24-2007, 08:16 PM   #12
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Thanks, you guys for the recipes! I'm going to try one after Christmas is over - we have made too many good things to eat now as it is!

Thanks Billie, for your recipe with the sweetener combo advice. I tend to have a little trouble choosing the correct mixture sometimes.

Well, I think we'll be hearing sleighbells and the clatter of hooves before too long! Don't forget to leave out the milk and cookies...

Merry Christmas everyone! Hope you all have a wonderful holiday!

Elaine
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Old 12-25-2007, 08:53 PM   #13
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Merry Christmas Everyone!!
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Old 12-25-2007, 09:34 PM   #14
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[COLOR=Red]You are most welcome!
Hope you find the sweetening combo that works best for you.

I got to thinking about what the recipe says about not using Velveeta..... It said do not use "cheese spread" such as Velveeta, it didn't say Velveeta cheese. I've always read that wrong.

Hope you had a wonderful Christmas!!!!

[/COLOR]
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Old 12-25-2007, 11:39 PM   #15
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This is probably a stupid question, but would this work with real cheese? Maybe a mild cheese like colby. I guess you'd get a different texture and stronger cheese flavor. I try to stay away from highly processed foods, but this looks so good and easy!
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Old 12-26-2007, 01:17 AM   #16
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One more thing about this recipe; my husband said the lady talking about it on the radio claimed it originated here in the Ozarks at the huge Kraft factory in Springfield, Missouri. Said her dad had worked at the plant and they had been making the fudge since she was a child.

Don't know if it's true, just thought it was kinda' interesting!

Elaine
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Old 12-26-2007, 04:57 PM   #17
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[COLOR="DarkGreen"]Wonder if you could sub mascarpone cheese for the velveeta? It's rather mild. Have had the regular Velveeta fudge- oh YUM![/COLOR]
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Old 12-26-2007, 11:40 PM   #18
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Quote:
Originally Posted by jacksmixedtape View Post
This is probably a stupid question, but would this work with real cheese? Maybe a mild cheese like colby. I guess you'd get a different texture and stronger cheese flavor. I try to stay away from highly processed foods, but this looks so good and easy!
[COLOR=Red]When I made it I made it with American Cheese slices (yes it is processed, but it is real cheese). I don't use the "cheese food" or fake cheese. And Velveeta is a blend of cheeses. I really don't think cheeses like cheddar or Colby are creamy enough, and think they would be too strong a flavor.

And Pepperette, I don't know about Mascarpone, for 2 reasons, one I'm just not sure that it would work quite the same. And 2 I've never even eaten Mascarpone. But from what I've read, it is quite similar to cream cheese (or more like cream cheese than other cheeses). And I don't really think cream cheese would work in this recipe, so don't really think the Mascarpone would either. But .
[/COLOR]
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Old 12-21-2010, 06:35 PM   #19
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Bumping this. I made this tonight and used velveeta. Yes, it's a processed food, but without the sugar, it's great for a diabetic (my hubby has diabetes). I just subbed Ideal sweetener (powdered) and a couple spoonfuls (1/4 t. is a spoonful) stevia. Next time I will use erythritol, powdered and stevia. It made a nice 9X13 pan full. I added about 1/2 C. peanut butter and about a cupful of nuts. It's totally yummy. The velvetta I use said it has 3 carbs per 1 oz, and I used 8 oz, 2 sticks butter, 1/2 C. peanut butter, half the powdered sugar called for (Ideal sweetener) 2 spoons stevia, 1/2 C. cocoa, 1/2 T. vanilla. Too easy.
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Old 12-21-2010, 07:51 PM   #20
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This is hilarious. I guess I can't judge before I try them. Looks like I need to make some.
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Old 12-23-2010, 05:55 PM   #21
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Velveeta Fudge is awesome. Anyone who tries it thinks it taste like cooked fudge as opposed to all those powdered sugar fudges. I don't like powdered sugar fudge but I really like this one. Just one of those things I will no longer make at Christmas. I cannot stop at a couple of pieces of fudge so no fudge for us.
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Old 12-24-2010, 11:43 AM   #22
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too late now to try but will save it for late--Linda thanks for the info on what you tried!
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Old 12-24-2010, 03:08 PM   #23
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Quote:
Originally Posted by lildragonfly View Post
My mom makes it and it is best fudge I have ever eaten. The velvetta makes it smooth and creamy, and you cant taste the velvetta at all.
Double DITTO on this! I worked with a woman that made it and told me what is was after I had raved ad infinitum, ad nauseum about how good it was. I had no idea 'till then you could make such a wonderful dessert with cheese and chocolate!
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Old 12-24-2010, 04:26 PM   #24
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Is there any alternative to velveeta? Cream cheese, sour cream, Cream?
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Old 12-24-2010, 04:37 PM   #25
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Originally Posted by alonewithyou View Post
Is there any alternative to velveeta? Cream cheese, sour cream, Cream?
I found this online--I have not tried it yet.


Homemade Velveeta - Substitute / Copycat

  • Prep Time: 30 mins
  • Total Time: 38 mins
  • Yield: 2 pounds
About This Recipe

"I'm submitting this in response to a request. I haven't tried it."

Ingredients
    • 1 1/2 cups water, very hot
    • 1/2 cup instant milk, plus 1 tablespoon instant milk
    • (1/4 ounce) envelope unflavored gelatin ( 1 1/2 teaspoons)
    • 1 1/2 lbs cheddar cheese, shredded
Directions
  1. Line a 8x4x2 - 5" loaf pan with plastic wrap. In a blender, put 1/2 cup of the water, 3 tablespoons of the milk, 1/2 teaspoon of the gelatin. Whip until gelatin is dissolved. Quickly add 1/2 lb of the cheddar to the hot mixture. Whip til blended. Pour into the prepared loaf pan. Repeat this twice, until all ingredients are used. Cover the pan with more plastic wrap and chill overnight before unmolding.
  2. Keep cold and slice as needed.

Last edited by Nigel; 12-24-2010 at 04:40 PM..
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Old 12-24-2010, 07:57 PM   #26
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CHEDDAR? That is what everyone wants to know! If you make this let us know!

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Old 12-25-2010, 07:47 AM   #27
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Here are some Velveta fudge recipes and some alternatives. I have used the one using American cheese. Be sure to use unsalted butter.
http://www.lowcarbfriends.com/bbs/lo...eta-fudge.html
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Old 12-26-2010, 03:22 PM   #28
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Uhh,,,, I hate to be the one to point this out Soobee, but that is this thread!
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Old 12-26-2010, 05:30 PM   #29
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Duh, not too briught today.
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Old 12-26-2010, 06:11 PM   #30
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OH, I love you guys! One thread is like another!

I want to try this.
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