Cashew Caramel Fudge

1/2 C. butter (no substitutes)

1 can (5 oz.) evaporated milk

2-1/2 C. sugar

2 C. (12 oz.) semisweet chocolate chips

1 jar (7 ounces) marshmallow creme

24 caramels, quartered

3/4 C. salted cashew halves

1 t. vanilla extract

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

In a large heavy saucepan, combine milk, sugar and butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly.

Remove from heat; stir in chocolate chips and marshmallow creme until melted. Fold in caramels, cashews and vanilla; mix well.

Pour into prepared pan. Cool. Remove from pan and cut into 1 inch squares.