BLUEBERRY CREAM CHEESE FUDGE
Jo Anne Sugimoto
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- 1/4 c
- 2 1/2 c
- granulated sugar
- 2/3 c
- evaporated milk
- 3 c
- mini marshmallows
- 3 oz. packages of cream cheese, room temperature, cubed
- 1 pkg
- 12 oz. white chocolate chips
- 8 oz
- dried blueberries
- 2 tsp
- vanilla extract
1Place parchment paper or foil in a 9-inch pan with over hang to use as handles.
2In a large sauce pan, combine the butter, sugar, evaporated milk and marshmallows and bring to a rolling boil over medium heat.
3Do not turn your back, stir constantly. Boil for 5 minutes or until candy thermometer reaches 234 degrees. Keep stirring!
4Remove from heat and stir in the cream cheese and white chocolate chips until it is melted and smooth.
5Add the dried blueberries and vanilla extract and stir well.
6Pour into the prepared pan and let cool to room temperature.
7Sprinkle with white or yellow cake crumbs before the fudge sets.
8When it is firm enough, cut into squares and serve.