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    Blueberry Cheesecake Fudge
    1/4 cup butter
    2 1/2 cups granulated sugar
    2/3 cup evaporated milk
    12 ounces vanilla chips
    3 ounces cream cheese, at room temperature

    1 1/2 cups dried blueberries
    1 teaspoon vanilla extract
    1 teaspoon butter flavoring or extract
    Line a 9−inch square pan with aluminum foil and set aside.
    Heat milk over medium heat until warm; add sugar. Bring to a rolling boil over medium−high heat

    rolling boil for 5 1/2 minutes (start timing as soon as the rolling boil resumes).
    Cut cream cheese into small dice, and add it to the boiling mixture about 1 minute before the end of the
    boil. If brown flecks begin to appear in the mixture, lower the heat a little. Remove from heat and add
    vanilla chips and blueberries. Stir until creamy and all chips are melted. Stir in vanilla extract and
    butter flavoring or extract. Mix thoroughly. Pour into prepared pan. Cool.
    Remove from pan; remove foil, and cut into squares.
    Yields 2 pounds

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