Every time I tell someone about this recipe they cringe at
the thought of cheese in fudge.  You can't taste or see the
cheese in the fudge, but it gives it a wonderfully
smooth and creamy texture.  Try it, you'll like it!

For this recipe, you will need:

A LARGE mixing bowl.
An electric mixer - hand-held okay. 
A 13" X 9" X 2" pan.  


INGREDIENTS:

1 lb (4 sticks) real butter, NOT margarine
4 (16 oz.) boxes powdered sugar, sifted
1 cup cocoa, sifted
1 tsp vanilla
1 lb regular velveeta cheese, cubed


DIRECTIONS:

1. Lightly grease the bottoms and sides of your baking pan 
   with a little butter.

2. Sift powdered sugar and cocoa together.

3. In a saucepan, melt cheese and butter - keep stirring
   and be careful not to burn.  I guess this could be
   done in a microwave, removing the bowl occasionally
   to stir, but I have not tried this.  The cheese and 
   butter will probably not completely mix together, but 
   that is okay.

4. Removed from heat and stir in vanilla. 

5. Pour into powdered sugar-cocoa mixture and stir until
   well mixed. You will probably need to use a mixer - 
   be sure to start off on low speed to prevent blowing
   powdered sugar and cocoa all over your kitchen.  

6. Pour into pan, spread evenly with a spatula, allow to
   cool and set up. (I usually put it into the fridge to 
   speed the process.)
 Cut into small squares - it is 
   very rich!  


OPTIONS:

I haven't tried this, but I was thinking about how creative
you can be with this recipe by adding small amounts of 
different flavored extracts, peanut butter and or different 
kinds of nuts.

Also, try forming balls with the fudge and rolling them
in crushed pistachios, peanuts, cocoa powder, coconut,
etc., and then covering and refrigerating them until serving.

If desired, line the pan with non-stick aluminum foil
so the block of fudge can be easily removed from the pan
and turned out onto a cutting board. 


Mark McGinness
Oklahoma City, OK
Revision 20180603