It's hard to believe that fudge can be made out of Velveeta but evidently it can. The end results look, smell and taste like fudge. That and the kitsch value of the star ingredient make this recipe a real winner.
8 oz Velveeta "cheese"
2 sticks butter
1 6 oz bag slivered almonds
1 tsp vanilla extract
2 tbs liquor (I used frangelico)
2 16oz boxes powdered sugar
1/2 cup cocoa powder
Toast the almonds. Be careful not to burn them. I put them in a 350 degree oven and keep checking them til they're done.
Combine the sugar and the cocoa. You should probably sift them together but that just takes forever and makes a bit of a mess so I just whisked them together in the mixing bowl.
Melt the cheese and the butter. Use a whisk to combine it and get it pretty smooth. Add the vanilla and the liquor. It'll foam a bit as the alcohol boils out.
Pour the cheese mixture and stir vigorously until it comes together. I used an electric mixer.
Pat the fudge into a greased, lined 9" square pan.
Let it cool and set. Paula has a step where you blot off fat that's risen to the top. I didn't experience that and think it was a combination of all the whisking I did with the cheese and the butter and the cooler climate in Northern California. Bon Appetit!
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