Caramel Cashew Fudge Recipe
- 2 tsp. plus 1/2 cup butter, softened, divided
- 1 can (5 oz.) evaporated milk
- 2 1/2 cups sugar
- 2 cups BAKER'S Semi-Sweet Chocolate Chunks
- 1 jar (7 oz.) JET-PUFFED Marshmallow Creme
- 24 KRAFT Caramels, quartered
- 3/4 cup PLANTERS Cashew Halves with Pieces, Salted
- 1 tsp. vanilla extract
- SPRAY a 9 inch baking pan with cooking spray.
- Set aside.
- COMBINE milk, sugar and remaining butter in a large heavy saucepan.
- 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.
- POUR into prepared pan.
- Cool.
- Once set, cut fudge into 1-in.
- squares.
- Store in an airtight container.
butter, milk, sugar, jetpuffed marshmallow creme, caramels, vanilla extract
Taken from www.kraftrecipes.com/recipes/caramel-cashew-fudge-recipe-160001.aspx (may not work)