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From:

Shirley©1 (Original Message)

Sent: 7/8/2006 1:46 PM

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
5 ounces Marshmallow Crème
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 while stirring constantly with a wooden spoon. Add Marshmallow Crème and butter. Return to a 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.

From:

lindah© (Original Message)

Sent: 9/6/2008 11:22 PM

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
5 ounces Marshmallow Creme
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 while stirring constantly with a wooden spoon. Add Marshmallow Creme and butter. Return to a 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.

From:

Genie·

Sent: 10/15/2008 12:34 PM

Cranberry Fudge

1/4 cup Butter (half stick)
2 1/2 cup Sugar
1/3 cup Evaporated Milk (half a small can)
1/3 cup Cranberry Juice Concentrate*
11-12 oz. White Chips (1 package)
6-7 oz. Marshmallow Creme/Fluff (1 Jar)
(may subsitute 2 cups mini-marshmallows)
1 cup Craisins [optional]
1/2 tsp Orange Extract
Directions:

Line a 9" x 9" pan with aluminum foil and set aside. Place white chips, orange extract, craisins (optional) and marshmallow cream into a 3-quart saucepan (or Pyrex bowl) and set aside. Heat milk at Medium setting until warm then add sugar. Bring to a rolling boil (Medium-High), stirring constantly with a wooden spoon. Reduce flame to minimum setting which maintains the boil. Continue to boil for [8] full minutes. At [4] minutes into the boil add the cranberry juice concentrate and STOP THE TIMER. The cool cranberry juice will probably stop the boil. Bring the solution back to a boil and re-start the TIMER for another [4] minutes. You want to boil for a total of [8] minutes -or- if using a candy thermometer continue boiling until the boiling temperature reaches 235°F but do not exceed 9 minutes rolling boiling total. Remove from heat and add butter. Stir until dissolved (but no more than 30 seconds).

Pour hot mixture over white chips, orange extract, and marshmallow cream without scraping the sides of the hot saucepan. Mix until the chips are melted. Mix thoroughly and cast into prepared pan. Cool at room temperature. Chill in refrigerator prior to cutting. Remove from pan, remove foil, cut into squares.

*NOTE: Cranberry Juice Concentrate can be found in fruit juice isle, it comes in a 12 oz can that looks like a soda can and is reconstituted by adding water. If you can't find it, you can use frozen cranberry juice mix -- let it thaw and use 1/3 cup. Use the rest of the concentrate to make cranberry juice to drink with the fudge.

*NOTE: Adding the cranberry juice in the middle of the 8 minute boil is an easier way to adjust the boil time without getting complicated. Boil for 4 minutes, add the cranberry juice... and the boil usually stops from 1 to 4 minutes... then once boiling again start the clock ticking again.

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