1/4 cup butter
2 1/2 cups granulated sugar
1 (5 ounce) can (2/3 cup) evaporated milk
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 13" x 9" baking pan with aluminum foil, extending foil at least 2" over ends of the pan. Lightly butter foil and set aside. Use cautionary measures when working with hot syrup.
In a heavy 2 1/2 to 3 quart saucepan, combine butter, sugar, milk and marshmallows. Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil. Continue boiling for 5 1/2 minutes on medium heat or until candy thermometer reaches 234°F (110°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. Using the extended edges, lift fudge from pan. Place on cutting board. Peel off foil. Cut into 1" squares.
For best results, test the accuracy of the candy thermometer prior to making fudge.
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