Sunday, September 13, 2009

Cheesecake Fudge



oh lawzy bee.

what you'll need:

Spray an 8X8 pan with non-stick spray, line it with some plastic wrap then spray it again with the spray. Set aside.
Try to have all your ingredients measured, ready and sitting close to you, trust me and this will save you some headaches and perhaps some seized fudge.
Scared yet?
You should be, this is serious bizness.

~ 1/4 c. (1/2 stick) butter, real please...you don't have real butter? Then go get some, srsly.
~ 2 c. sugar
~ 5 oz. (2/3 c.) evaporated milk
~ 3 c. mini marshmallows

Put those first four ingredients in a heavy bottom saucepan over medium heat and stir until all is melted. Bring to a boil and add a candy thermometer. Keep at a light to medium boil, stirring constantly until you reach 234* F.
Remove pan from heat and add:

~ 12 oz. white chocolate chips
~ 6 oz. softened cream cheese
~ 2 t. vanilla
~ 1/2 c. nuts, chopped (your choice or none at all)

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. I like it plain the best.

This stuff is so sweet, yet rich and creamy.
A great change from chocolate and peanut butter!
Its going to take some time to reach room temperature, so I cheated and put it in the frig to cool it down.
In the mean time, I hunkered down over the pot with a spatula, growling whenever someone got too close.

Makes about 2 pounds.

LinkWithin

Related Posts with Thumbnails