I'm not a sweet freak, but the last fudge I made was the Velveeta method and I gave it for gifts and people loved it, so when I saw this recipe I had to share it. If anyone tries it, please post your thought. I'd love to make it, but I just don't have time before I leave.
I've also heard of using a brick of cream cheese instead of the 'velveeta' for this fudge . . . never tried either recipe, but can't imagine why cream cheese wouldn't work just as well, if you don't wanna mess with making your own 'velveeta'.
Okay, let me try this again! This page keeps crashing my browser, for some reason. Anyway, I make a similar recipe. I use non-dairy butter, which has the same consistency of regular butter. I also use non-dairy cream cheese to make it, since I am dairy sensitive. It's always come out great. I have, am, and always will be a self-admitted sweet-aholic.
Also, if you do make it, I find the easiest thing to do is to pour the mix into an aluminum, like the ones you buy to bake the Thanksgiving turkey in. (I think that's what its called, anyway?) I use a small square one. I find that it sets nicely and cuts easier when its in this type of pan.
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