You know this time of year the magic takes place and calories disappear, fat grams don’t go to your hips, and sugar is just sweet…not fattening.
No, really. My sons call it “Mommy Magic.” Mommy says it’s not there, therefore it IS NOT THERE!
Anyway, Evil Sister and I were discussing the cookie exchange from Christmases past and the subject of Velveeta cheese fudge came up.
One of the girls had gotten it from a Paula Deen cookbook and made it for the CEX. I started laughing because I know this fudge well, as probably does nearly every Southern Girl breathing.
Yes, people, I have capitalized Southern Girl. We are Proper Ladies. I have already demanded that everyone down here give Evil Sister the proper respect, for she is, after all, from — wait for it — South Jersey.
So, once I mentioned Velveeta fudge in the blog rooms, at least one person (to whom I have already forwarded the recipes) has already asked “what is Velveeta fudge?”
Pardon me while I wipe the drool off the keyboard, but just the mere mention of it sets me to salivating. I can no longer enjoy it until I figure out how to make it from Splenda — that pesky Type II diabetes, you know.
But I still enjoy making things for the rest of the family, if I can’t stand over the finished (and sometimes unfinished) product like Paula does, sampling and smacking and ohhhing and just ticking me off in general. Because I can’t do that anymore.
I’m prepared to share the recipe. I won’t even take credit for it, because my mama got the recipe off the back of a Velveeta box about 50 years ago, I guess.
So, it’s easy, it’s good and because I know a certain pal in here who is fond of peanut butter fudge, why, I even have a recipe for Velveeta peanut butter fudge! How good is that?
OK, get ready to highlight the heck out of these pages and copy down the recipe that will make you queen of the party scene.
Has anybody ever noticed that when I talk about cooking, my Southern accent can be cut with a knife? That’s pronounced nyffe.
• ¾ lb. (12 oz.) Velveeta pasteurized prepared cheese product or Velveeta made with 2 percent milk
• Reduced fat pasteurized prepared cheese product, cut into 1/2-inch cubes
• 1 cup (2 sticks) butter
• 6 squares Baker’s unsweetened baking chocolate
• 2 Tbsp. light corn syrup
• 2 pkg. (16 oz. each) powdered sugar (about 8 cups)
• 1 ½ cups chopped pecans (optional)
• 1 tsp. vanilla
DIRECTIONS: Place Velveeta, butter, chocolate and corn syrup in large microwaveable bowl. Microwave on high two minutes, stir. Microwave an additional minute; stir until well-blended.
Add 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.
Pour into greased 13-by-9-inch pan. Smooth top with spatula; cover. Refrigerate several hours or until firm before cutting into 1-inch squares to serve. (For longer storage, wrap tightly and freeze up to 2 months. Thaw in refrigerator overnight before serving.)
OK, now for the bonus recipe:
PEANUT BUTTER VELVEEETA FUDGE
• ½ lb Velveeta cheese
• 2 lbs powdered sugar
• ¾ cup butter
• 1 tablespoon vanilla
• 1 cup peanut butter
DIRECTIONS: Melt first three ingredients together in microwave. Add remaining ingredients. Knead like bread dough until you can no longer see the sugar. Roll candy with a glass. Spread into greased pan. Refrigerate until set. Cut and enjoy.
Let the season begin!
Sandi McBride is a resident of Jefferson who blogs regularly and enjoys her garden and her furry and feathered friends. She is a wife and mother of two sons.