I Dare You To Try This

Okay, prepare yourselves.  I'm going to say two words to you, and you're going to say just one back to me.  Ready?  Here goes:

Me:  Velveeta Fudge.

You:  Yuck! (Or possibly yuckie yuckie ewwwww, but that would be three words.)

I couldn't believe I was actually reading this recipe, but local foodie Jan D'Atri assures her readers that it is da fudge bomb, and we certainly wouldn't want to miss out on anything that good, so I'm passing it on.

VELVEETA FUDGE

3/4 pound of Velveeta cheese, cubed

2 sticks of butter

6-8 squares of unsweetened baking chocolate

2 tbsps. of light corn syrup

2 boxes (2 lbs.) of powdered sugar

1 tsp. of vanilla

1 1/2 cups of chopped walnuts or pecans (optional)

In a double boiler or 3-quart saucepan, melt the Velveeta, butter, corn syrup, and chocolate over medium heat.  The mixture will become a yogurt-like consistency and might look like it's about to curdle.  (The thrills in this recipe just never end!) Remove pan from heat and mix in the powdered sugar until smooth and glossy.  Add the vanilla and nuts until well incorporated. Pour mixture into a buttered 9" x 13" pan and refrigerate until firm.  Cut into squares to serve.  

Jan notes that this fudge needs to be kept refrigerated or it will soften and adds that it can be kept in the refrigerator for weeks without losing any of its quality.  

It's worth a try, don't you think?  You first.