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.
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