Every year for the holidays, Tony and I receive a package of the most delicious chocolate fudge from my mother-in-law! I thought, “what a wonderful gift!” I didn’t really know how to make fudge, but recently, we’ve stumbled upon a recipe with a special ingredient that we’re reluctant to divulge! We’ve of course modified and put our Will Bake 4 Food twist! Here’s How:
32 0z. Confectioner’s sugar
½ C baking cocoa
1 C butter (2 sticks)
8 oz. Velveeta cheese.
1 t Pure vanilla extract
*2 T brewed coffee
½ C chopped pecans or walnuts
9” X 13” pan
Wax paper (or parchment paper)
Non-stick cooking spray
Large, wide-mouthed bowl
Heavy bottomed saucepot
Sharp kitchen knife/pizza cutter
Offset spatula or large spoon
Brew a cup of coffee (I use a single Keurig cup; instant coffee could be an option.).
Line the 9X13 in. pan with wax paper, cutting corners to allow a smooth inside. Leave enough of the paper above edges of pan to be able to grasp. Spray/oil lightly with non-stick cooking spray/vegetable oil and then gently spread around with a paper towel. Set aside.
Sift both the confectioner’s sugar and cocoa into a large bowl and whisk to evenly incorporate. Set aside.
Cube butter and cheese into small pieces and put into your heavy bottomed pot over low heat to melt, stirring constantly as to not let burn.
Pull cheese mixture from heat and add in vanilla and coffee, stir until combined thoroughly.
Pour over sugar/cocoa mixture and stir until combined; it will be pretty thick. Once no traces of sugar are left, spread mixture into the wax paper lined pan. Spread into an even layer with an offset spatula/large spoon, smoothing out the top as much as possible. Let set for c. 2 hours.
Pull out “sling” of wax paper, peel back edges and slice with a sharp knife into ¾ in. squares. Store in a container in the refrigerator for up to 2 weeks.