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Desserts - Cashew Caramel Fudge

  • 2 teaspoons plus 1/2 cup butter (no substitutes), softened, divided
  • 1 (5-ounce) can evaporated milk
  • 21/2 cups sugar
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 (7-ounce) jar marshmallow creme
  • 24 caramels, quartered
  • 3/4 cup salted cashew halves
  • 1 teaspoon vanilla extract

Line a 9-inch square baking pan with foil; grease foil with the 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 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 the pan and cut into 1-inch squares. Store at room temperature.
Submitted By: Theresa Patterson
Lincoln Farmers Co-op
Number of Servings: 0
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