Skaarup Fudge
DEDICATED TO TP SKAARUP AND HIS RECIPES
EUPHORIA FUDGE RECIPE
SKAARUP'S EUPHORIA FUDGE
© 1997 T. P. Skaarup, original recipe. May be copied unaltered. All
rights reserved.

    1/4 cup Butter or Margarine (1/2 stick)
    2 1/2 cup Sugar
    2/3 cup Evaporated Milk (or Small 5 oz can)
    10-12 oz  Vanilla Chips
    2-3 oz  Neufchatel Cheese or Cream Cheese
    5 oz  Marshmallow Creme (more than half but not all the jar)
    1 cup Pecans or Almonds (chopped)
    1 tsp Vanilla Extract
    1 tsp Butter Flavor (imitation)

Directions:
Line a 9" x 9" pan with aluminum foil and set aside. Let the cream
cheese come to room temperature.

Heat milk and sugar over MEDIUM heat to a rolling boil while
stirring constantly with a wooden spoon. Add the marshmallow
creme. Bring back to a rolling boil for [5] minutes by the clock (start
timing once the marshmallows dissolve and the rolling boil
resumes). Use the lowest flame possible to keep the rolling boil.
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, butter, and nuts. Stir until
creamy and all chips are melted. Now stir in vanilla extract and
butter flavor. Mix thoroughly and pour into prepared pan. Cool.
Remove from pan, remove foil, cut into squares. Stand back.

* NOTE: This is a vanilla fudge recipe. If you'd like a chocolate
version simply substitute 1 package (2 cups) of either milk
chocolate or semi-sweet chocolate chips for the vanilla chips.

* NOTE: If you don't have marshmallow creme, you can substitute 1
1/2 cups of mini-marshmallows

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