> wrote in message
...
On Nov 9, 6:50 am, "RogerN" > wrote:
> I've tried making fudge and only once, about 35 years ago, a batch came
> out
> good. I like most fudge from fudge shops or the fair but can't get any
> homemade to come out right.
>
> My last attempt was the carnation fudge kit from the store, uses
> evaporated
> milk, marshmallows, chocolate chips. It came out soft and smooth but very
> dry and boring tasting, it will most likely be thrown out for age instead
> of
> being eaten.
>
> Any good recipes or secrets?
>
> RogerN

No joke, this is actually one of the best tasting and creamiest fudge
recipes I've tried. You'd never guess there was Velveeta cheese in
it.

Velveeta cheese fudge
1/2 pound Velveeta cheese
1 cup butter
1 teaspoon vanilla extract
1 cup chopped nuts (pecans, walnuts, or hickory nuts)
2 pounds powdered sugar
1/2 cup cocoa

Lightly spray the bottom of a 9" square cake pan. Melt cheese and
butter together until smooth. Stir in the vanilla and nuts. In a
separate bowl, sift together the cocoa and powdered sugar. Pour in
the cheese mixture and mix. Press into the prepared pan and
refrigerate. Cut when completely cooled. May be kept at room
temperature for a few days. For longer storage, keep in the
refrigerator.

Fudge recipes will be affected by humidity. (This from a person who
routinely expects 99.99% humidity). You'll do better when it's a bright
sunny day. What do you hope for when you take a bite of fudge? If it's
'just like Moma' made as a very special treat, you'll want to go all the way
back to the recipe printed on the old Hershey's cocoa tins. Lots of
variations may be good but there's just nothing as good as like Moma's.
Polly