Blueberry Cheesecake Euphoria Fudge - cooking recipe

Ingredients

1/4 cup butter or 1/4 cup margarine (1/2 stick)
2 1/2 cups sugar
2/3 cup evaporated milk (or small 5 oz. can)
10 -12 ounces vanilla chips
3 ounces cream cheese, softened and cut into small chunks
5 ounces marshmallow creme
1 1/2 cups dried blueberries
lemon juice
1 teaspoon vanilla extract
1 teaspoon butter flavor extract (imitation)

Preparation

To dry blueberries:
Toss 1-2 cups of blueberries with lemon juice, then spread on waxed paper.
Make a small cut or hole in each blueberry and let dry for 1 day (until roughly the consistency of fresh raisins).
Line a 9x9 pan with aluminium foil and set aside.
Heat milk at medium setting until warm then add sugar.
Bring to a rolling boil while stirring constantly with wooden spoon.
Add the marshmallow creme and butter.
Bring back to a rolling boil for 5 1/2 minutes by the clock (start timing once the boil resumes).
Add the cream cheese to the boiling mixture about 1 minute before the end of the boil.
If you get brown flakes in the mixture turn down 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 flavor.
Mix thoroughly and pour into prepared pan.
Cool.
Remove from pan, remove foil and cut into squares.