Cheesecake Fudge

• 1/4 cups Butter
• 2 cups Sugar
• 2/3 cups Evaporated Milk
• 3 cups Mini Marshmallows
• 12 ounces, weight White Chocolate Chips
• 6 ounces, weight Cream Cheese (Room Temperature)
• 2 teaspoons Vanilla
• 1/2 cups Nuts, Chopped, Your Choice (optional)

1. Spray an 8x8 pan with nonstick spray. Line it with some plastic wrap then spray it lightly again. Set aside.
2. Try to have all your ingredients measured, ready and sitting close to you. Trust me, this will save you some headaches and perhaps some seized fudge.
3. Scared yet?
4. You should be, this is serious bizness.
5. Put the butter, sugar, milk and marshmallows in a heavy-bottomed saucepan over medium heat and stir until everything is melted.
6. Bring to a boil, stirring often, and add a candy thermometer. Keep at a steady boil, stirring constantly until it reaches 234 degrees F.
7. Remove pan from heat and add the remaining ingredients.
8. 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, if you'd like. I honestly like it plain the best.
9. This stuff is so sweet, yet rich and creamy. A great change from chocolate and peanut butter! It takes some time to reach room temperature, so I cheat and put it in the fridge to cool it down.
10. In the meantime, I hunker down over the pot with a spatula, growling whenever someone gets too close.
11. Makes about 2 pounds.

ubc, sugar, milk, marshmallows, weight white chocolate chips, weight cream cheese, vanilla, nuts

Taken from tastykitchen.com/recipes/desserts/cheesecake-fudge/ (may not work)