Recipe for cooking cheesecake fudge

Desserts to Go with Coffee and Tea :: Fudge Recipes

Cheesecake Fudge

1/4 c. butter
2 1/2 c. sugar
1 (5 ounce) can evaporated milk (or 2/3 c.)
3 c. miniature marshmallows
2 (3 ounce) pkg. cream cheese, cubed and softened
1 (12 ounce) pkg. premium white chocolate chips
2 tsp. vanilla extract or flavoring

Line a 9-in. 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-qt. saucepan; bring to full rolling boil on med. heat, stirring constantly. Continue boiling for 5 1/2 mins. on med. 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 greased pan. Cool at room temperature. Cut into squares.

Makes approximately about 2 dozen.