Cheesecake Fudge
November 23rd, 2007 at 4:13 pm (Confections, Fudge, Recipes)
| 1/4 | cup butter |
| 2 1/2 | cups sugar |
| 1 (5 | ounce) can evaporated milk |
| 3 | cups miniature marshmallows |
| 2 (3 | ounce) packages cream cheese, cubed and softened |
| 1 (12 | ounce) package white chocolate chips |
| 2 | teaspoons vanilla extract |
- Line a 9×9 inch baking dish with lightly buttered waxed paper or aluminum foil. Set aside.
- Combine butter, sugar, evaporated milk and marshmallows in a heavy 2 1/2 to 3 quart saucepan.
- Bring to a full rolling boil on medium heat; stirring constantly.
- Continue boiling 5 1/2 minutes on medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching.
- Remove from heat.
- Stir in cream cheese and white chocolate chips until melted.
- Add vanilla extract and mix well.
- Pour into prepared pan.
- Cool at room temperature.
- Cut into squares.
