Cheesecake Fudge

1. 1

   Spray an 8x8 pan with nonstick spray. Line it with some plastic wrap then spray it lightly again. Set aside.

2. 2

   Try to have all your ingredients measured, ready and sitting close to you. Trust me, this will save you some headaches and perhaps some seized fudge.

3. 3

   Scared yet?

4. 4

   You should be, this is serious bizness.

5. 5

   Put the butter, sugar, milk and marshmallows in a heavy-bottomed saucepan over medium heat and stir until everything is melted.

6. 6

   Bring to a boil, stirring often, and add a candy thermometer. Keep at a steady boil, stirring constantly until it reaches 234 degrees F.

7. 7

   Remove pan from heat and add the remaining ingredients.

8. 8

   Stir, stir, stir until all is melted and smooth. Pour mixture into your prepared pan. At this point, you may add some goodies like mini chocolate chips, if you'd like. I honestly like it plain the best.

9. 9

   This stuff is so sweet, yet rich and creamy. A great change from chocolate and peanut butter! It takes some time to reach room temperature, so I cheat and put it in the fridge to cool it down.

10. 10

    In the meantime, I hunker down over the pot with a spatula, growling whenever someone gets too close.

* Per serving · 4 servings · Values may vary.

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