Who knew you could make fudge out of cocoa, butter, and Velveeta? (Caution: autoplaying video)
Then you can put it on a stick, then dip it in caramel, white chocolate, and peanuts.
I then recommend throwing it away. Good gods.
Who knew you could make fudge out of cocoa, butter, and Velveeta? (Caution: autoplaying video)
Then you can put it on a stick, then dip it in caramel, white chocolate, and peanuts.
I then recommend throwing it away. Good gods.
That sounds like a very special recipe. And I don’t mean special in a good way either. Gah!
I’ve actually had fudge made with Velveeta. I don’t know if it’s the same recipe or not. One of my co-workers had made it and brought it in for some luncheon thing. It actually wasn’t that bad… but I’d still prefer the regular stuff. 🙂
I’ve actually been making fudge for the past 2 days. Semi-sweet chocolate with raspberry flavouring (and crushed raspberry creme hard candies), white chocolate with roaspberry, both white and milk chocolate with peppermint flavouring and crushed starlight mints, milk chocolate and peanut butter and milk chocolate w/ walnuts. I think that’s it… I still need to do some white chocolate with peanut butter, but I need more white chocolate chips… and then I have enough milk chocolate chips and other ingredients for one more batch, either of plain no-additives or with the raspberry stuff.
I also picked up cinnamon chips at the store, ’cause they were something different… but after tasting them last night, I really don’t think they’d make good fudge. So I’m probably going to make oatmeal cookies with them instead. 🙂
–M, babbling.
Oooh, you found cinnamon chips? Those are divine in scones! Sadly, they’re getting harder to find. Where were you that they had them in stock?
I don’t remember exactly. Probably Woodman’s, ’cause… well, it’s Woodman’s. 😀
Though I happen to dislike it, the cocoa, butter, and Velveeta fudge recipes have been around for… well, probably as long as Velveeta…
No sound at work, so watching Ellen and Paula interact is frightening in it’s own way.
As for the fudge… I was taught not to waste food, so I’m not even going to attempt this one.
It sounds initially a travesty of food, but thinking on it.
Velveeta is milk fats, milk proteins, some bacterial cultures and a little salt.
I could see that working, the cheese might make for a smoother fudge that doesn’t crystallize as much as normal fudge can.
I’ve found a lot of ingredients that don’t sound good together and turn out to be great together. Code Red marinated chicken for example is very tasty.
I then recommend
throwing it awaydeep frying it!That’s the ticket!
Call me crazy…but I sooooo want to try that.
😀
Yer crazy. 😉