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Cashew Caramel Fudge

Source of Recipe

Jackie


List of Ingredients

Cashew Caramel Fudge



2 tsp. plus 1/2 C. butter, softened, divided (NO SUBSTITUTES)
1 (5 oz.) can evaporated milk
2-1/2 C. granulated sugar
2 C. (12 oz.) semisweet chocolate chips
1 (7 oz.) jar Marshmallow Creme
24 caramels, quartered
3/4 C. salted cashew halves
1 tsp. vanilla extract


Recipe


Line a 9-inch square baking pan with foil; butter the foil with 2 teaspoons butter. Set aside.

In a large heavy saucepan, combine milk, sugar and remaining butter.

Cook and stir over medium heat until sugar is dissolved.

Bring to a rapid boil; boil for 5 minutes, stirring constantly.

Remove from the heat; stir in chocolate chips and Marshmallow Creme until melted.

Fold in caramels, cashews and vanilla extract; mix well.

Pour into prepared pan.

Cool.

Remove from pan and cut into 1-inch squares.

Store at room temperature.

Yields about 3 pounds.