Instructions:

Cheesecake Fudge

1/4 cup butter
2 1/2 cups granulated sugar
1 (5 ounce) can evaporated milk (or 2/3 cup)
3 cups miniature marshmallows
2 (3 ounce) packages cream cheese, cubed and softened
1 (12 ounce) package premium white chocolate chips
2 teaspoons vanilla extract

Line a 9-inch square baking pan with lightly buttered waxed paper or aluminum foil. Set aside.

Combine butter, sugar, milk and marshmallows in heavy 2 1/2 to 3-quart saucepan; bring to full rolling boil on medium heat, stirring constantly. Continue boiling for 5 1/2 minutes on medium heat or until candy thermometer reaches 234 degrees F (110 degrees C), stirring constantly to prevent scorching. Remove from heat.

Stir in cream cheese and white chocolate chips until melted. Add vanilla and mix well. Pour into prepared pan. Cool at room temperature. Cut into squares.

Makes about 2 dozen.