Cheesecake Fudge

Directions

1. 1
   Line a 9x9 inch baking dish with lightly buttered waxed paper or aluminum foil. Set aside.
2. 2
   Combine butter, sugar, evaporated milk and marshmallows in a heavy 2 1/2 to 3 quart saucepan.
3. 3
   Bring to a full rolling boil on medium heat; stirring constantly.
4. 4
   Continue boiling 5 1/2 minutes on medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching.
5. 5
   Remove from heat.
6. 6
   Stir in cream cheese and white chocolate chips until melted.
7. 7
   Add vanilla extract and mix well.
8. 8
   Pour into prepared pan.
9. 9
   Cool at room temperature.
10. 10
    Cut into squares.