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Blueberry Cheesecake Fudge


  • 1/4 cup butter
  • 2 1/2 cups granulated sugar
  • 2/3 cup evaporated milk
  • 12 ounces vanilla chips
  • 3 ounces cream cheese, at room temperature
  • 5 ounces Marshmallow Creme
  • 1 1/2 cups dried blueberries
  • 1 teaspoon vanilla extract
  • 1 teaspoon butter flavoring or extract


  1. Line a 9-inch square pan with aluminum foil and set aside.
  2. Heat milk over medium heat until warm; add sugar. Bring to a rolling boil over medium-high heat while stirring constantly with a wooden spoon. Add Marshmallow Creme and butter. Return to a rolling boil for 5 1/2 minutes (start timing as soon as the rolling boil resumes).
  3. Cut cream cheese into small dice, and add it to the boiling mixture about 1 minute before the end of the boil. If brown flecks begin to appear in the mixture, lower the heat a little.
  4. Remove from heat and add vanilla chips and blueberries. Stir until creamy and all chips are melted.
  5. Stir in vanilla extract and butter flavoring or extract. Mix thoroughly.
  6. Pour into prepared pan. Cool.
  7. Remove from pan; remove foil, and cut into squares.

Yield: 2 pounds

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