Creamy Caramel Fudge

• 1 pkg. (11 oz.) KRAFT Caramels
• 2 Tbsp. 2% milk
• 1/2 cup butter or margarine
• 1 can (5 oz.) evaporated milk (about 2/3 cup)
• 1-1/2 cups sugar
• 1 pkg. (10 oz.) JET-PUFFED Miniature Marshmallows
• 4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped
• 1/2 tsp. vanilla
• 1 cup coarsely chopped PLANTERS Walnuts

1. Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray.
2. Cook caramels and 2% milk in medium saucepan on low heat 5 to 7 min.
3. or until caramels are completely melted and mixture is well blended, stirring constantly.
4. Remove from heat.
5. Cook butter, evaporated milk, sugar and marshmallows in large saucepan on medium heat 8 to 10 min.
6. or until mixture comes to full rolling boil, stirring constantly.
7. Cook 5 min., stirring constantly.
8. Remove from heat.
9. Add chocolate and vanilla; stir until chocolate is completely melted and mixture is well blended.
10. Pour chocolate mixture into prepared pan; spread to cover bottom of pan.
11. Pour caramel mixture over chocolate layer; swirl slightly with knife.
12. Refrigerate several hours or until firm.
13. Use foil handles to remove fudge from pan before cutting into squares.

caramels, milk, butter, milk, sugar, jetpuffed miniature marshmallows, chocolate, vanilla, walnuts

Taken from www.kraftrecipes.com/recipes/creamy-caramel-fudge-145169.aspx (may not work)