Apricot Raspberry Cheesecake Fudge
 
 
Author:
Recipe type: Dessert
Ingredients:
  • ¼ cup Butter
  • 2½ cups sugar
  • 5 oz Evaporated Milk
  • 3 cups Mini Marshmallows
  • 6 oz Cream Cheese
  • 12 oz package of White Chocolate Chips
  • 2 tsp vanilla
  • Bonne Maman Apricot-Raspberry Preserves
Directions:
  1. Line a 9x9 baking dish with aluminum foil or wax paper.
  2. Combine butter, sugar, evaporated milk, and marshmallows together in a large saucepan on medium heat. Stir constantly until the mixture reaches a full rolling boil.
  3. Keep the mixture at a full rolling boil until it reaches 234ยบ on a candy thermometer. Be sure you are continuing to stir through this time so the fudge doesn't scorch.
  4. Remove from heat and stir in cream cheese and chocolate chips until melted.
  5. Add vanilla and mix well. Pour into your prepared pan.
  6. Scoop preserves onto the top of the layer of fudge. Then, drag a butter knife in lines back and forth across the fudge and then the other direction up and down repeated until there is a smooth consistency of preserves throughout the fudge with no large clumps.
  7. Cool at room temperature to harden then cut, serve and enjoy!
Recipe by A Mom's Take at https://www.amomstake.com/apricot-raspberry-cheesecake-fudge-recipe/