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Caramel Cashew Fudge Recipe

Caramel Cashew Fudge is made with semisweet baking chips, fluffy marshmallow cream and salty cashews, for a wonderful treat from my friend Jenny's recipe collection.
Prep Time 25 minutes
Total Time 25 minutes
Servings 80 servings


  • 1/2 cup butter softened
  • 1 5 ounce can evaporated milk
  • 2-1/2 cups sugar
  • 2 cups BAKER’S Chocolate Chunks
  • 1 jar 7 ounces JET-PUFFED Marshmallow Creme
  • 24 caramels quartered
  • 3/4 cup salted cashew halves
  • 1 teaspoon vanilla extract


  • Spray a 9 inch baking pan with cooking spray or line with parchment paper. Set aside.
  • In a large heavy saucepan, combine the milk, sugar and 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 chunks 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.