Velveeta Fudge - Little Sunny Kitchen

Prep Time 20

Cook Time 5

Chill Time 3

Total Time 3 25

Line a 9x13 inch pan with parchment paper or foil, and lightly butter it (avoid using non stick spray).
In a small saucepan over low-medium heat, combine the Velveeta cheese with butter, stir until melted and smooth. Add the chocolate chips, and keep stirring until it’s melted.
Remove from heat, and mix in the vanilla and powdered sugar, mix until combined. Work quickly so that the fudge doesn't start setting. If the fudge starts to set too quickly, you can add a tablespoon of hot water. Fold in the chopped pecans then transfer to the buttered dish, and smooth out the top (the mixture will be very thick).
Chill the fudge in the fridge for 3 hours, then remove it from the pan and cut into 1 inch squares.

To use the microwave: Add the Velveeta cheese, butter, and chocolate chips to a microwave-safe bowl and heat on high at 30-second intervals, stirring after each, until everything is melted and combined. Add the powdered sugar to a large mixing bowl, then quickly stir the melted mixture into the sugar along with the vanilla extract. Fold in pecans, spread into the prepared baking pan, and chill as directed.
Use butter, not cooking spray. Butter tastes better than aerosol sprays, so use it to grease the pan for the fudge.
Leave some extra parchment paper on the sides of the pan so that the fudge is easy to remove later.
Work quickly! As soon as you stop heating the cheese mixture, it will start to solidify, so try to mix the powdered sugar in as fast as you can.
The mixture will be thick. You may need to press it into the pan with your fingers. It's difficult to get the top completely smooth, so don't stress too much about that. Just try to get in as even as you can.
To Store: Keep Velveeta fudge in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.