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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