Blueberry Cheesecake Euphoria Fudge

Blue Berry Cheesecake Euphoria Fudge

1/4 cup butter or margarine (1/2 stick)
2 1/2 cup sugar
2/3 cup evaporated milk (or small 5 ounce can)
10-12 ounces vanilla chips
2-3 ounces Neufchatel cheese or cream cheese
5 ounces Marshmallow Crème (more than half but not all the jar)
1 1/2 cups dried blue berries
1 teaspoon vanilla extract
1 teaspoon butter flavor (imitation)

Previously set aside 1-2 cups of blueberries washed in lemon juice.
Make a small cut or hole in each berry and let dry on waxed paper for
1 day (until roughly the consistency of fresh raisins). The drying is
important since fresh fruits (which contain lots of water) can ruin a
fudge.

Line a 9-inch square pan with aluminum foil and set aside. Let the
cream cheese come to room temperature.

Heat milk at medium setting until warm then add sugar. Bring to a
rolling boil (medium-high) while stirring constantly with a wooden
spoon. Add the Marshmallow Crème and butter.

Bring back to a rolling boil for 5 1/2 minutes by the clock (start timing once the rolling boil resumes). 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 and blueberries. 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.

Variation: use dried cherries or apricots