Candy Recipes
Cheesecake Fudge
Yield: about 2 dozen
Ingredients
- 1/4 cup butter
- 2 1/2 cups granulated sugar
- 1 (5 ounce) can evaporated milk (or 2/3 cup)
- 3 cups miniature marshmallows
- 2 (3 ounce) packages cream cheese, cubed and softened
- 1 (12 ounce) package premium white chocolate chips
- 2 teaspoons vanilla extract
Instructions
- Line a 9 inch square baking pan with lightly buttered waxed paper or aluminum foil. Set aside.
- Combine butter, sugar, milk and marshmallows in heavy 2 1/2 to 3 quart saucepan; bring to full rolling boil on medium heat, stirring constantly. Continue boiling for 5 1/2 minutes on medium heat or until candy thermometer reaches 234 degrees F (110 degrees C), stirring constantly to prevent scorching. Remove from heat.
- Stir in cream cheese and white chocolate chips until melted.
- Add vanilla and mix well.
- Pour into prepared pan.
- Cool at room temperature.
- Cut into squares.