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.
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.