""Velveeta" and "fudge" are two words you might never expect to hear uttered in tandem - and yet, Velveeta fudge was once a popular dessert. Why stir a brick of almost-cheese into your batch of fudge? For the texture, apparently. According to the recipes of yore, the processed cheese taste gets masked by the chocolatey fudge, imparting Velveeta's signature ultra-creamy, luscious texture without any weird cheesiness."
"One Reddit thread posts a picture of a Velveeta fudge recipe in the vintage "'Taste & See that the Lord is good' Baptist Community Cookbook." Perhaps surprisingly, the comments are filled with a resounding "don't knock it 'till you try it" consensus. Historically-minded, sweet-toothed foodies chime in "This is a pretty well known and well liked recipe, believe it or not," and "I've had this. It's actually delicious. It's definitely a 'trust the process' recipe though.""
Velveeta was historically used as a secret ingredient in fudge to create an ultra-creamy, silky mouthfeel while chocolate masked its processed-cheese flavor. The processed cheese contributes fats that keep the fudge moist and chewy for days and adds a melt-in-your-mouth richness. Vintage community cookbooks and online discussions reveal that recipes combined Velveeta with semisweet chocolate or cocoa, powdered sugar, butter, vanilla, and chopped pecans. Reactions range from enthusiastic endorsements and nostalgic fondness to dislike, but many cooks report the cheese flavor becomes undetectable and the texture benefit worthwhile.
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