Cashew Caramel Fudge
2 teaspoons plus
1/2 cup butter, softened, divided (NO SUBSTITUTES)
1 (5 ounce) can evaporated milk
2 1/2 cups granulated sugar
2 cups (12 ounces) semisweet chocolate chips
1 (7 ounce) jar Marshmallow Crème
24 caramels, quartered
3/4 cup salted cashew halves
1 teaspoon vanilla extract
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
Crème 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
