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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.

 

 

 


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