Recipe by chef 996235
I wanted to make Raspberry Cheesecake fudge after trying it at Scheels!
Top Review by Den G.
I don't really cook sweets often, and the first time I tried this recipe, it was a disaster (probably would have been like a 3 star rating even if it turned out well like my second attempt). I could have made some mistakes, but my second attempt didn't go very well either. My third attempt is what's pictured. Maybe a candy thermometer would have helped to improve this, to make things more precise (but I'll admit, I don't own one >.< ).<br/><br/>The major changes I made were using caster sugar instead of granular and condensed milk instead of evaporated. The extra butter instead of imitation butter flavoring (which I haven't found in Japan) might help helped too.<br/><br/>I melted the butter a bit, then added the condensed milk,and sugar. On medium heat, I stirred until the ingredients fused together, boiled slightly, and had a cheese-like consistency where the whole thing kind of stuck together (took about 10 minutes). Stir constantly! I had no burning whatsoever with this method!<br/><br/>Immediately afterwards, I removed the sugar/butter/milk mixture and added the marshmallow, chocolate, and cream cheese (I think the high heat from the regular method destroyed the cream cheese flavor in my batches). I stirred until everything melted, then added the vanilla. Like the original method, I finally put the fudge in a pan (aluminium was buttered) and spread some jam on the top. Fudge turned out perfect and tasted EXACTLY how something called "raspberry cheesecake fudge" should taste.
- 1⁄4 cup butter (1/2 stick)
- 2 1⁄2 cups sugar
- 2⁄3 cup evaporated milk (or Small 5 oz can)
- 10 -12 ounces vanilla chips
- 6 ounces neufchatel cheese or 6 ounces cream cheese
- 5 ounces marshmallow creme (more than half but not all the jar)
- 1⁄4 cup raspberry jam
- 1 teaspoon vanilla extract
- 1 teaspoon butter flavor extract (imitation)
Directions See How It's Made
- 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.