Fudge

Fudge


from Globally Gluten-Free, by NFCA Director of Education Nancy Baker

Gluten-Free FudgeIngredients:
1 pound margarine or butter
1 pound Velveeta cheese
1 cup cocoa
4 pounds powdered sugar
2 cups nuts, chopped
2 teaspoons vanilla

Directions:
Melt margarine and cheese together. Mix in remaining ingredients. Spread in greased pan. Cool. Cut in squares. Keep in refrigerator.

Tip:
Use a heavy duty mixer. I have burned out a hand held mixer or two on this recipe.


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