I think I had better hide this fudge from my kids and husband because if they find it it’ll be gone before the guests even arrive!
Ingredients
2 three ounce packages of Philadelphia cream cheese, cubed and at room temperature
2 1/2 cups of Domino granulated sugar
2/3 cup of PET evaporated milk
3 cups of Jet-Puffed mini marshmallows
8 ounces of dried blueberries
1 12-ounce bag of Toll House white chocolate chips
1/4 cup of Land O Lakes butter
2 teaspoons of McCormick pure vanilla extract
Instructions
Place parchment paper or “release” aluminum in a 9 inch pan.
In a large saucepan, combine the butter, sugar, milk, and marshmallows and bring to a rolling boil over medium heat.
Stir constantly!
Boil for five minutes (Or until candy thermometer reaches 234 degrees). Keep stirring!
Remove from heat and stir in the cream cheease and chips until smooth and melted.
Add blueberries and vanilla and stir well.
Pour into your pan and cool at room temperature.
Cut into squares when firm enough to cut and serve.
*You sprinkle the top with white or yellow cake crumbs before the fudge sets.
