Cheesecake Fudge

1. 1

   Line a 9x9 inch baking dish with lightly buttered waxed paper or aluminum foil. Set aside.

2. 2

   Combine butter, sugar, evaporated milk and marshmallows in a heavy 2 1/2 to 3 quart saucepan.

3. 3

   Bring to a full rolling boil on medium heat; stirring constantly.

4. 4

   Continue boiling 5 1/2 minutes on medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching.

5. 5

   Remove from heat.

6. 6

   Stir in cream cheese and white chocolate chips until melted.

7. 7

   Add vanilla extract and mix well.

8. 8

   Pour into prepared pan.

9. 9

   Cool at room temperature.

10. 10

    Cut into squares.

No additional tips available.