Greetings my beautiful lovelies! It’s Emmy. Welcome back to another retro recipe test. Today, I’m going to be making Velveeta fudge. Velveeta, as in processed cheese food. Now, if you don’t have Velveeta where you are, Velveeta has been around since 1918. It is an American product, and it is cheese that comes in a box. It’s technically not cheese — it’s processed cheese food, because it is made from milk and other kind of binders. So this was marketed as being more nutritious than cheese because it did not eliminate the whey. Now if you haven’t seen my mozzarella cheese making video, I shall recommend that — I’ll put it up above . Also, I’ll put the brown cheese video above and down below as well (in) which I use the leftover whey to make another kind of cheese-like product. Velveeta has its name because it has a very melty velvety texture and mouthfeel. It is shelf stable — this does not need to be refrigerated, as long as it’s wrapped in its foil package. Once it’s opened, then it needs to be chilled — which I find… curious! Now, I found all that information in this book right here called “Better Than Homemade: Amazing Foods that Change The Way We Eat.” Twinkies; SPAM; Velveeta; Tang; Reddi-Whip; Cool Whip… So lots of American food icons in here; lots of backgrounding history about those items as well. So, great little reference book. So, many of you have requested this recipe, and it’s for Velveeta Fudge. And fudge, of course, is this very, very sweet confection that has a very dense — more dense than brownie — kind of consistency; and just a tiny, tiny bite. Oftentimes, here in America, it’s flavored with chocolate. But I know in the UK, it’s more of a kind of a caramel flavor, which you can also find here but typically if you think of fudge here in the US, I think chocolate. Today’s version is also going to be chocolate; and, of course, it’s going to contain Velveeta. So the recipe I’m going to be using today, I got out of this book, but it is also the same exact recipe that can be found on Kraft’s website page, so I will also put the link to that down below. Because this recipe makes such a large amount — It makes a 13 by 9 inch pan’s worth of fudge — I decided to do a half batch, and that’s what I’m going to be reading to you, but the link will include the original amounts. So let me walk you through the steps on how to make it. So first thing we’re gonna do is take six ounces of our Velveeta cheese, and we’re going to slice it up, so it’s easier to melt, and then we’re going to take one stick of butter or one half cup of butter, and slice that up as well. And then we’re gonna take three ounces of baking chocolate, and we’re going to chop that up and add that to the bowl as well. Next we’re going to add one tablespoon of corn syrup; and then we’re going to microwave this for three minutes…at one-minute intervals…stirring in between. So in a large bowl, we’re gonna place four cups of powdered sugar — that’s about one entire bag, or two pounds worth of powdered sugar. Next you’re going to add three quarters of a cup of chopped pecans, and a half teaspoon of vanilla extract. And then we’re going to incorporate the chocolate mixture that we melted. So as I was mixing this, I noticed that it wasn’t incorporating very well: I was getting lots of powdered sugar clumps; and it just didn’t seem like the batter was wet enough to absorb all the powdered sugar. And I discovered it was because my chocolate mixture was not hot enough, So what I recommend instead is melting the Velveeta, the butter, and the chocolate in a saucepan on the stove to get it really, really melted and nice and nice and hot. It is imperative that this chocolate mixture be hot enough, otherwise the powdered sugar won’t absorb and kind of combine together to make this kind of fudgy dough. So what I ended up doing is warming this mixture up in the microwave at thirty second intervals to get it hot enough to incorporate the chocolate completely… into the powdered sugar. So then you’re gonna take a nine inch by
nine inch brownie pan and spray it with some cooking spray; and then dump the chocolate dough into the pan and press it down evenly. So then you’re going to cover the fudge and then place it in the refrigerator. It needs to cool for several hours — I did mine for overnight so that the fudge can set up. And let’s go ahead and cut this and taste this! You know how I always have a little bit of trouble getting things out of molds, but hopefully this will be cooperative. Oh, yes, if I pull it a little bit, I can see that there is… some space, so hopefully this will just pop right out. We shall see! So, I’m going to take my cutting board; place it on top; flip this over… And we’ll give this a good shake. Oh, I think it popped out! Maybe not…. Ooh! I heard something — that’s good. Yesss! Hopefully it’s not cracked. Here we go! There’s the fudge — all in one piece! Excellent! It smells just like a brownie: fudgy; buttery… So while researching this recipe, I found some other versions that use cocoa powder instead of chocolate and used margarine instead of butter. Now, I love my butter and I love my chocolate. So that’s one of the reasons why I chose this recipe. I also chose this recipe because it was on the official Kraft website. Okay, so let’s go ahead and cut this. Oh yesss! So I’m gonna make myself little guide marks here. I want squares that are squares… not, you know…. quadrilaterals or whatever. But I’m not so crazy as to like measure it. No. Not crazy, but, you know, finicky. So what does that make me? Slightly lazy? Yeah, I think so. Okay, so let’s go ahead and taste our Velveeta cheese fudge. Now in terms of characteristic look of fudge, it looks very much like fudge. I don’t smell any cheese whatsoever. It smells like a brownie: nice and chocolaty; buttery. I can see the cross sections of the pecans inside — it looks great! Alrighty, let’s give it a taste. Itadakimasu! Hahahahunh! Now… that is very sweet, but it is chocolate fudge. And it’s delicious! Mm-hmm. So it’s supposed to be very sweet and that’s why you cut it into little one by one inch cubes, because this is all you need — just a tiny little bit. It’s delicious. It’s got the same texture as fudge: dense; a little bit crumbly; slightly crystalline; full of a rich buttery flavor; and that chocolate flavor comes through as well; a little bit of pecan in there — not too much as to take away from the lovely chocolateness; and I do not detect any of the cheese whatsoever. I thought, at least I would get some of that savoriness — and of course there is some salt in there — but you would always add salt to some kind of dessert anyways, but it doesn’t taste cheesy at all. Not in the least. It’s got some of that dairy richness to it, but in tasting it, I would associate that more with the butter rather than being… processed cheese. I would never guess that this has processed cheese in it at all. Unh-uh. It’s great. Also, according to this book, the origins of this recipe are unknown: we don’t know when it was created; who was created by. But it’s been around for a long time. And if you’re a fudge fan, I definitely recommend it. It comes together pretty quickly and it tastes absolutely delicious. Definitely use butter and real chocolate though because I feel like that makes all the difference. Thank you guys so much for joining me. I hope you guys enjoyed that one. I hope you guys learned something. Please share this video with your friends; check out the retro recipe playlist; follow me on social media; like this video; subscribe; and I shall see you in the next one. Toodaloo! Take care! Bye! By the way, this video is not sponsored. I was just curious to see what happens if you make fudge out of processed cheese food… Burp!!