Candy Recipes
Cashew Caramel Fudge
Yield: about 3 pounds
Ingredients
- 2 teaspoons + 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 Creme
- 24 caramels, quartered
- 3/4 cup salted cashew halves
- 1 teaspoon vanilla extract
Instructions
- 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.