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Luscious white chocolate cream cheese fudge.
Cheesecake Fudge
- 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
- 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°F
(110°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.
Makes about 2 dozen candies.
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