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.
15 ounce canevaporated milk
2cupsBAKER’S Chocolate Chunks
1jar7 ounces JET-PUFFED Marshmallow Creme
3/4cupsalted cashew halves
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.