Makes more than 100 squares. Recipe is from Augusta, Ga., caterer Jane Hall Harmon who says, “I call this recipe Church Fudge because I found it in a giant church cookbook that I bought at a garage sale for $1 about 20 years ago. One of the ingredients might turn you off, but I like this fudge because it’s really delicious and it cuts beautifully for parties. It will not change shape or texture while on a party platter for several hours.”
2 (16-oz.) boxes confectioners’ sugar
1/2 cup Hershey’s Cocoa
2 sticks butter
1/2 lb. Velveeta cheese, cut into small cubes
1 tbl. vanilla extract
1 cup chopped nuts
1. Sift confectioners’ sugar into a large bowl. Sift cocoa into the same bowl.
2. In a saucepan over medium heat, melt butter and cheese slowly and stir continuously. Be careful not to allow the cheese to stick or burn. When melted and well mixed, pour over the dry ingredients and mix with an electric hand mixer.
3. When mixed well, add vanilla and chopped nuts. Mix well using a spatula to scrape sides.
4. Pour into an ungreased 9x13-inch glass baking dish and spread evenly. Allow to sit on kitchen cabinet about 20 minutes, then flatten the top with your hand, pressing out any air and distributing the mixture evenly throughout the dish. Cover with plastic wrap and refrigerate. Very rich; cut into 1-inch squares or smaller.
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