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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 81 |
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Meet the Cook: A pretty plate of this yummy confection makes a great present! Cashews and caramel are such a delicious combination. I especially enjoy making this fudge for a holiday treat. Throughout the year, I do a lot of baking. Our four children are always ready with their appetites and opinions. -Cathy Grubelnik, Raton, New Mexico Ingredients:
2 teaspoons plus 1/2 cup butter, softened, divided |
1 can (5 ounces) evaporated milk |
2-1/2 cups sugar |
2 cups (12 ounces) semisweet chocolate chips |
1 jar (7 ounces) marshmallow creme |
24 caramels, quartered |
3/4 cup salted cashew halves |
1 teaspoon vanilla extract |
Directions:
1. Line a 9-in. square pan with foil; butter the foil with 2 teaspoons butter. Set aside.
2. In a large heavy saucepan, combine the 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 the caramels, cashews and vanilla.
3. Pour into prepared pan. Cool. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container. Yield: about 3 pounds.
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