Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Pat Durkin.
Paula Deen Chocolate Cheese Fudge: lb processed cheese, sliced or cubed (as in VELVEETA) 1 cup butter 1 teaspoon pure vanilla extract 1 cup chopped nuts, pecans, walnuts 2 boxes confectioners’ sugar cup cocoa
Easy peanut butter fudge: 2 cups sugar, cup milk or half-and-half, 1 tsp vanilla, cup peanut butter. Bring sugar and milk to a boil. Boil two and a half minutes. Remove from heat and stir in peanut butter and vanilla. Cut and serve.
Kraft says: VELVEETA Fudge recipe - You have to try it to believe it! This recipe makes the most delicious, chocolatey fudge! Among our loyal customers, this recipe is one of the most requested. Fool your friends with its delicious taste!