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hi ellen,i love you and paula you remind me of my daughter melinda and paula reminds me of one of my sisters glenda.my son scott sullivan 35 loved paula,he has 4 little guys and was always cooking for them.last christmas he got cooking with paula book and was so excited about trying some more of her recipes.in nov he was'nt feeling well and was diagnosed with stomach cancer he lost his battle on march 9.i just wanted paula to know how much my son loved her.i am a southern woman and i raised 3 kids on pinto beans,corn bread.he was married to a italian girl who no clue how to cook nothing but pasta.this past weekend i had 2 of my grandsons and they wanted biscuts and gravy said they hadn't had it for a long time.if you would be so kind to let paula know this i would really appreciate it.these last few months i haven't smiled to much but i know when i watch your show i will enjoy it so much.sincerely aunt wilma.

that is horrible

I just puked in my mouth. Apparently, no one cares if good is good or even made from real food. As long as it's easy and fills one's giant gut on the cheap, it's fine. Never before have Americans had access to the kinds of cheeses we do now, and people are still eating Velveeta?!?!?! In fudge!?!?!?! I'll concede that the Velveeta and Rotele combo is tough to beat, but Velveeta should never be used for any other food purpose (I'm sure it makes a fine substitute for something you would ordinarily buy at Home Depot).

Ok gals ... Paula & everyone missed a great chance to make some great fudge.

I made a full batch ... using 2# of Velveeta (had to use that brick up ... don't want that stuff polluting my kitchen!). BUT it feeds the wolves at work!

Just scale up the Rx to use up the 2# of velveeta ... it'll make 12# of fudge in the end.

If you google the original Velveeta Cheese Fudge, the Rx calls for 1 Tbsp Vanilla.
ADD: 1/2 C brandy (I used a sweet Spanish brandy from Carlosi)
AND
1/2 C Sweet Raspberry Liqueur (I used Lillehammer)
... stir it in at the LAST moment after you've turned off the heat (who wants all that delicious alcohol boiling off!)
IF too gooey ... just stir in some more confectioner's sugar.

ALSO: Add LOTS more nuts than the original Rx ... I used 4C of walnuts (for a 12# batch) (pecans &/or blanched almonds would work as well) ... it was enough, but the Rx could have used even a 5th cup of nuts. It helps tame the overwhelming sweetness!

Also ... if you are gonna go for the full 12# batch ... you'll need at least a 4qt saucepan.

You might think it's hard to get rid of 12# of fudge, but I had nuns cat-fighting over the last few pieces.

I have printed the recipe for the chocolate cheese fudge and plan on making it. I also have read all the comments previously made regarding it. In case I have problems with the fudge being stiff enough, what is the answer to it as asked by others. Also, how much white chocolate and caramel do I use and how do I melt it?

Would velveeta light combined with splenda and half the amount of chocolate make a difference? I'm fat enough as it is already...

Would you send me the receipt please, I would love to taste and share. Ellen I love your show. You are so down to earth and real.

On the show it shows Paula dipping the chocolate cheese fudge in carmel and white chocolate, well in the recipe it does not say that. I am going to try to make it cuz it looks so good GOOD on TV !!!