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