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

1. SPRAY a 9 inch baking pan with cooking spray.
2. Set aside.
3. COMBINE milk, sugar and remaining butter in a large heavy saucepan.
4. Cook and stir over medium heat until sugar is dissolved.
5. Bring to a rapid boil; boil for 5 minutes, stirring constantly.
6. Remove from the heat; stir in chocolate chips and marshmallow creme until melted.
7. Fold in the caramels, cashews and vanilla.
8. POUR into prepared pan.
9. Cool.
10. Once set, cut fudge into 1-in.
11. squares.
12. 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)