BLUEBERRY CHEESECAKE FUDGE

BLUEBERRY CHEESECAKE FUDGE

1/4 C. butter
2 1/2 C. granulated sugar
2/3 C. evaporated milk
12 oz. vanilla chips
3 oz. cream cheese, at room temperature
5 oz. Marshmallow Crème
1 1/2 C. dried blueberries
1 tsp. vanilla extract
1 tsp. 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