Blueberry Cheesecake Euphoria Fudge
1/4 cup Butter or Margarine (1/2 stick)
2 1/2 cup Sugar
2/3 cup Evaporated Milk (or small 5 oz. can)
10-12 oz. Vanilla Chips
2-3 oz. Neufchatel Cheese or Cream Cheese
5 oz. Marshmallow Creme (more than half but not all the jar)
1 1/2 cup Dried Blue Berries
1 tsp. Vanilla Extract
1 tsp. Butter Flavor (imitation)
Previously set aside 1-2 cups of blueberries washed in lemon juice. Make a small
cut or hole in each berry and let dry on waxed paper for 1 day (until roughly
the consistency of fresh raisins). The drying is important since fresh fruits
(which contain lots of water) can ruin a fudge.
Line a 9" x 9" pan with aluminum foil and set aside. Let the cream cheese come
to room temperature.
Heat milk at Medium setting until warm then add sugar. Bring to a rolling boil
(Med-High) while stirring constantly with a wooden spoon. Add the marshmallow
creme 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.