I love cheesecake with every 67 inches of me. I remember summers where my family and I would sit on our patio sharing a slice of cheesecake. The smooth creamy texture melted in our mouths. Within seconds the entire piece would be gone. The sticky caramel, filled our mouths with richness. So when I found a cheesecake fudge recipe, my socks fell off. This is a great treat for a night out on the patio, a picnic, or an addition to your Christmas tray.
This fudge is very soft unlike your traditional fudges. It is pretty sugary, but the salty pecans on top help tame the sugar. This recipe is very quick and easy. However, there still are some things to be careful of. When heating this, make sure that you keep an eye on it to prevent it from overheating because it can burn very easily. One last thing, is to make sure that your caramel is slightly warm when drizzling, otherwise this will be difficult. Other than that, I found this recipe very do-able.
| Level: Easy | Time: 20 mins. (+ cooling 1 hr.) | Yield: 49 pieces |
Ingredients:
- 3 cups white chocolate chips
- 1 1/2 tablespoons butter
- pinch of salt
- 1 cup sweetened condensed milk
- 1 1/2 cups marshmallow cream (fluff)
- 1 – 3.4 ounce box instant cheesecake pudding mix
- 1/4 cup caramel baking bits
- 4 teaspoons water
- 1/4 cup finely diced pecans
Directions:
- Combine the chocolate chips, butter, salt, and condensed milk in a saucepan.
- Heat over medium-low heat until melted and smooth. Stir in the pudding mix and stir until combined. Stir for another minute while the pudding mix dissolves into the mixture.
- Add in the marshmallow fluff and stir until melted and smooth.
- Pour fudge mixture into a wax paper lined 8×8 pan. Refrigerate until set. Remove from refrigerator and cut into 49 small squares.
- Combine the caramel and water in a small saucepan. Heat until melted.
- Cool slightly and drizzle over fudge squares. Sprinkle with pecan chips before the caramel hardens.
