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Velveeta Fudge |
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Amount |
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Item |
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4 lb
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powder sugar |
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1 lb
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unsalted butter |
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1 cup
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cocoa |
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1 lb
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velveeta cheese |
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3 cup
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toasted pecans |
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1 tbsp
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vanilla |
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Directions: |
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In a medium size sauce pan melt cheese and butter over low heat. When melted thoroughly, add all the remaining dry ingredients mixing well. Spread on lightly greased cookie sheet, let cool for 2 hours. Cut into 1 inch square. |
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Chef Notes: |
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Make sure to grease your cookie sheet before spreading the fudge mixture. The sugar makes the fudge sticky on the bottom, causing it not to release. When storing make sure to always use wax paper between the layers. This ensures the squares will release freely.
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