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Blueberry Cheesecake Fudge
1/4-cup butter
2-1/2-cup sugar
2/3-cup evaporated milk
12-ounces vanilla chips
3-ounces cream cheese, room temperature
5-ounces marshmallow cream
1-1/2-cups dried blueberries (consistency of raisins)
1-teaspoon vanilla extract
1-teaspoon butter extract (or flavoring)
Line a 9-inch by 9-inch pan with aluminum foil and set aside. Heat milk at
medium setting until warm
then add sugar. Bring to a rolling boil on medium high while stirring constantly
with a wooden spoon.
Add the marshmallow cream and butter. Bring back to a rolling boil for
5-1/2-minutes by the clock (start timing once the rolling boil resumes). Add the
cream cheese to the boiling mixture about 1 minute before the end of the boil.
Cut into small sections to allow easy melting. If you get brown flakes in the
mixture then turn down the heat a little. Remove from heat and add vanilla chips
and blueberries. Stir until creamy and all chips are melted. Now stir in
vanilla extract and butter flavor. Mix thoroughly and pour into prepared pan.
Cool. Remove from pan, remove foil, cut into squares.
(Yield: 2 pounds)
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