2 cups white sugar
1 teaspoon vanilla extract
1/8 teaspoon almond extract
1 teaspoon bittersweet chocolate syrup
1 cup water
2 tablespoons milk
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
1 cup milk
1 teaspoon vanilla extract
6 (4 ounce) jars marshmallow creme
In a medium saucepan, combine sugar, apple extract, almond extract, chocolate syrup, and water. Bring mixture to a boil, stirring constantly. Whisk in milk and vanilla. Remove from heat. Stir in cream cheese and milk to whip cream cheese mixture. Beat in vanilla. Pour mixture into a jelly-roll or plastic container.
Pour marshmallow creme into jar with cream cheese mixture in glass and seal.
Refrigerate overnight for 2 hours to allow for addition of caramel sauce.