Cheesecake Fudge
1/4 C. butter
2 1/2 C. sugar
1 (5-oz.) can evaporated milk (or 2/3 C.)
3 C. miniature marshmallows
2 (3-oz.) packages cream cheese, cubed and softened
1 (12-oz.) package premium white chocolate chips
2 t. 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., 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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