Velveeta Cheese Fudge
My sister often made this fudge and I think about her whenever I make it. Delicious!
My sister often made this fudge and I think about her whenever I make it. Delicious!
- Carbohydrate 1903.96323341255 g
- Cholesterol 470.4 mg
- Fat 597.238287330012 g
- Fiber 13.5720004558563 g
- Protein 131.239991330012 g
- Saturated Fat 179.339099686002 g
- Serving Size 1 1 Serving (2922g)
- Sodium 7502.09374390181 mg
- Sugar 1890.39123295669 g
- Trans Fat 27.8140839304072 g
- Calories 13248 calories
Step-by-step
- Mix together: confectioner's sugar, cocoa and pecans.
- Melt together: margarine, velveeta cheese and vanilla.
- Add all ingredients together and pour into a 9" X 13" pan. Pat with butter coated fingers, chill and cut.
Emulsification Mechanics
Processed cheese products contain sodium citrate, an emulsifying salt that binds moisture and fat tightly together. This chemical property prevents the heavy volume of sugar and cocoa from seizing into a grainy mass during mixing. Soften the margarine and cheese completely to room temperature before combining to ensure a smooth emulsion without oil separation.Dietary Adaptations
Plant-based margarines work reliably as a 1:1 substitute for dairy margarine, provided they maintain a fat content of at least 80 percent. Vegan cheddar blocks can replace processed cheese products, though texture adjustments may occur due to differing emulsifier profiles. Sift the four pounds of confectioner's sugar through a fine-mesh sieve beforehand to eliminate stubborn lumps that resist melting into the fat matrix.Storage Protocols
Store finished fudge in an airtight container in the refrigerator for up to two weeks to maintain firmness. Chilling solidifies the fat content fully, allowing clean cuts with a sharp chef's knife when portioning pieces. Leftover portions freeze successfully for up to three months when wrapped tightly in parchment paper and heavy-duty aluminum foil.
