Cream cheese gives a satin-like texture to this holiday favorite.
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6 cups sugar
1 cup Land O Lakes® Butter
1 (12-ounce) can evaporated milk
1 (8-ounce) package cream cheese
1 (11.5-ounce) package (2 cups) milk chocolate chips
1 (12-ounce) package (2 cups) real semi-sweet chocolate chips
4 ounces bittersweet chocolate
1 (13-ounce) jar marshmallow crème
1 tablespoon almond extract
1 tablespoon vanilla
*Substitute 1 (8-ounce) tub mascarpone cheese.
**Substitute 12 ounces milk chocolate, coarsely chopped.
***Substitute 12 ounces real semi-sweet chocolate, coarsely chopped.
Butter a 15x10x1-inch jelly-roll pan. Set aside.
Combine sugar, butter, evaporated milk and cream cheese in 6-quart saucepan. Cook over medium heat, stirring occasionally with whisk, 20-30 minutes, until mixture comes to a full boil. Boil, stirring constantly, 10-13 minutes, until candy thermometer reaches 234°F or small amount of mixture dropped into ice water forms a soft ball.
Remove from heat; whisk in all chocolate and marshmallow crème. Beat until smooth and glossy. Stir in almond extract and vanilla.
Pour mixture into prepared pan. Refrigerate until firm (at least 2 hours). Cut into pieces. Store refrigerated.