Fluff n' Fudge Book Club

Yesterday was our first exciting meetings of the Fluff n'Fudge book club @ the Brandon Library! We discussed Kathryn Stockett's The Help and enjoyed a fudge with a secret ingredient....

no, we didn't let Minnie get a hold of our treat! The special ingredient was Velveeta!

VELVEETA Fudge

Ingredients

3/4 lb. (12 oz) Velveeta, cut into 1/2 inch cubes

1 cup butter or margarine

6 squares unsweetened chocolate

2 Tbsp. light corn syrup

2 pkg. (16 oz each) powdered sugar (about 8 cups)

1-1/2 cups chopped pecans

1 tsp. vanilla

Directions

Place Velveeta, butter, chocolate and corn syrup in large microwaveable bowl. Microwave on HIGH 2 min.; stir. Microwave an additional minute; stir until well blended.

Add chocolate mixture, in batches, to sugar in large bowl, beating with electric mixer on medium speed until well blended after each addition. Stir in pecans and vanilla.

Pour into greased 13x9-inch pan. Smooth top with spatula; cover. Refrigerate several hours or until firm before cutting into 1-inch squares to serve. (For longer storage, wrap tightly and freeze up to 2 months. Thaw in refrigerator overnight before serving.)

Recipe from Kraft foods: http://www.kraftrecipes.com/recipes/velveeta-fudge-51504.aspx?pf=true

Join us next month on February 15th @ 10:30 am! We will be discussing Audrey Niffenegger's Her Fearful Symmetry. What fudge will we be serving this time? Come and find out!