Raspberry Cheesecake Fudge Recipes
RASPBERRY CHEESECAKE FUDGE
Make and share this Raspberry Cheesecake Fudge recipe from Food.com.
Provided by chef 996235
Categories Candy
Time 1h20m
Yield 1 9x9 pan
Number Of Ingredients 9
Steps:
- 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. Stir until creamy and all chips are melted. Now stir in vanilla extract and butter flavor. Mix thoroughly and pour into prepared pan.Spread Jam on top of the fudge then gently marble in with a knife. Cool overnite. Remove from pan, remove foil, cut into squares.
Nutrition Facts : Calories 5268, Fat 190.1, SaturatedFat 117.2, Cholesterol 339.7, Sodium 1585.5, Carbohydrate 864.6, Fiber 1, Sugar 777.3, Protein 47
CHEESECAKE FUDGE
Make and share this Cheesecake Fudge recipe from Food.com.
Provided by carolinafan
Categories Candy
Time 20m
Yield 2 dozen
Number Of Ingredients 7
Steps:
- Line a 9x9 inch baking dish with lightly buttered waxed paper or aluminum foil. Set aside.
- Combine butter, sugar, evaporated milk and marshmallows in a heavy 2 1/2 to 3 quart saucepan.
- Bring to a full rolling boil on medium heat; stirring constantly.
- Continue boiling 5 1/2 minutes on medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching.
- Remove from heat.
- Stir in cream cheese and white chocolate chips until melted.
- Add vanilla extract and mix well.
- Pour into prepared pan.
- Cool at room temperature.
- Cut into squares.
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