Texas Fudge

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.

Enjoy!

Step-By-Step Instructions

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.