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Cashew Caramel Fudge

Meet the Cook: A pretty plate of this yummy confection makes a great present! Cashews and caramel are such a delicious combination. I especially enjoy making this fudge for a holiday treat. Throughout the year, I do a lot of baking. Our four children are always ready with their appetites and opinions. -Cathy Grubelnik, Raton, New Mexico
  • Total Time
    Prep: 25 min. + cooling
  • Makes
    about 3 pounds

Ingredients

  • 2 teaspoons plus 1/2 cup butter, softened, divided
  • 1 can (5 ounces) evaporated milk
  • 2-1/2 cups sugar
  • 2 cups semisweet chocolate chips
  • 1 jar (7 ounces) marshmallow creme
  • 24 caramels, quartered
  • 3/4 cup salted cashew halves
  • 1 teaspoon vanilla extract

Directions

  • Line a 9-in. square pan with foil; butter the foil with 2 teaspoons butter. Set aside.
  • In a large heavy saucepan, combine the milk, sugar and remaining 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 chips and marshmallow creme until melted. Fold in the caramels, cashews and vanilla.
  • Pour into prepared pan. Cool. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.
Nutrition Facts
1 piece: 85 calories, 4g fat (2g saturated fat), 4mg cholesterol, 33mg sodium, 14g carbohydrate (12g sugars, 0 fiber), 1g protein.

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