Have you ever heard of fudge made with Velveeta?
I’m not talking about a savory, cheesy fudge. I’m talking about a chocolate fudge that gets its creaminess from Velveeta cheese.
That’s a weird recipe I stumbled upon in an old church cookbook a few years ago. I googled it and apparently making fudge with Velveeta is a thing. I had never heard of it before, and I don’t understand how the Velveeta doesn’t over power the chocolate! If you’ve ever made fudge this way, let me know. I’m dying to find out more about it.
I bring up the strange Velveeta fudge because when I was going through my recipe boxes the other day, I found this “fudge” recipe. At first, I thought it was the same recipe. When I read out the ingredients though, I realized it was much different:
- 3/4 a pound shredded cheese
- 3 eggs
What exactly is this?! I thought. A souffle? An appetizer? A breakfast dish?
The recipe card came along with ingredients and directions, but no context. A google search yielded one or two results: It’s shaped like fudge, walks & talks like fudge, but is far, far from the fudge we all know about.
I knew I had to make it. I followed the direction to a T and this is what I got: a scrumptious, uber-cheesy snack.
These end up being a smidge greasy (that’s all the fat in cheese), but they were little squares of heaven. I quickly ate two squares, and had to lock up the rest so I wouldn’t eat it all. If you’re on a keto diet, this is the perfect little snack/fat bomb. You get a lot of protein, too, because of the cheese & egg.
Shaped & looks like fudge, but oh so much better. A savory, cheese snack that has a kick.
- 1/2 cup sliced, pickled jalapenos
- 1/2 lb. Monterey Jack cheese, shredded (I used a jalapeno & habanero blend)
- 1/4 lb. sharp cheddar cheese, shredded
- 3 eggs, well beaten
- Preheat oven to 375 degrees. Grease an 8×8″ square pan. Line sliced jalapenos on the bottom of the pan in a single layer.
- In a bowl, mix together cheeses and eggs well. Pour mixture on top if jalapenos and bake, uncovered, for 30 minutes.
- Let cool slightly before slicing into squares and serving.
Preheat oven to 375 degrees. Grease an 8×8″ square pan. Line sliced jalapenos on the bottom of the pan in a single layer. In a bowl, mix together cheeses and eggs well.
Pour mixture on top if jalapenos and bake, uncovered, for 30 minutes.
Let cool slightly before slicing into squares and serving.
7 thoughts on “Texas Fudge”
Oh my goodness!! Now I am starving, lol. I love cheese. I may need to make this. My sister actually just had to go on the keto diet after finding out that she has diabetes..so I will definitely forward it over to her. Thanks for this 🙂
This is a good keto snack for her! Cheese is definitely my crutch, I love it so much 💕
This looks sooo good!! Thanks for sharing this🙌🏼
Thank you!! Hope you give it a try 😊
Yum, can’t wait to try this recipe. Do you have other recipe recommendations from your blog?
Thanks! If you like cheesy, try this breakfast bake: https://leencuisine.com/2019/05/06/cheese-fondue-breakfast-bake/