Among all the recipes Kraft has come up with to market its cheese products, it just doesn't get any weirder than Velveeta Fudge.
As Kraft unleashes a new batch of promotional recipes, The New York Times re-examines this more than 18-year-old chocolatey processed-cheese dessert, which calls for 12 ounces of the bright orange stuff. (We haven't dared try it ourselves, but the end result is supposed to taste nothing like the actual cheese product.)
"The beauty of Velveeta is that when it melts it has an incredibly creamy texture, so the fudge is incredibly rich and creamy," Robin Ross, the associate director of the Kraft Culinary Center tells the newspaper.
Perhaps unsurprisingly, others disagree.
"My grandmother-in-law makes this, it is not good at all," The New York Times quotes one commenter from the Kraft site, who gave the recipe one star out of five. "Only one person in the family likes it, but no one has the heart to tell her."
While Velveeta Fudge takes the cake, there are plenty of other wacky Velveeta recipes out there.
Kraft's Cheese Hawaiian Dip consists of a pound of the processed cheese, canned diced tomatoes and green chilies, red onions, smoked ham and crushed pineapple.
There's also a Velveeta Apple Pie Dip, made with the cheese product, chopped apples, cinnamon and sour cream.
Velveeta plays a prominent role in Tater Tot Pie, as seen the website Cooks.com, which is composed of a mix of ground beef, canned cream of celery soup and a box of frozen Tater Tots.
And if you don't have any of the store-bought stuff handy, the website Dishbase offers this recipe for " homemade Velveeta cheese," which involves mixing cheddar with gelatin, powdered milk and hot water. The secret is to pour it into a loaf pan and chill overnight before slicing. Why you'd actually want to make this is another matter.
Wency Leung