Ingredients for Cashew Caramel Fudge
- 6 tablespoons (3/4 stick) unsalted butter
- Evaporated Milk
- 2 cups granulated sugar
- Semi Sweet Chocolate Chips
- 7 ounces marshmallow creme
- 1 cup caramels (chewy or unwrapped)
- Salted Cashew Halves
- 1 teaspoon vanilla extract
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How to Make Cashew Caramel Fudge
- Line a 9x9 inch square baking pan with foil, leaving an overhang on the sides for easy removal.
- Butter the foil generously with 2 tablespoons of butter.
- Set the prepared pan aside.
- In a large, heavy-bottomed saucepan, combine 1 cup of milk, 2 cups of granulated sugar, and 4 tablespoons (1/2 stick) of unsalted butter.
- Cook over medium heat, stirring constantly, until the sugar is completely dissolved.
- Bring the mixture to a rapid boil, continuing to stir constantly.
- Boil for exactly 5 minutes, without stopping stirring.
- Remove from heat and immediately stir in 12 ounces of semi-sweet chocolate chips and 7 ounces of marshmallow creme until completely melted and smooth.
- Gently fold in 1 cup of caramels (chewy or unwrapped), 1 cup of roasted, salted cashews, and 1 teaspoon of vanilla extract.
- Mix until everything is well combined.
- Pour the mixture into the prepared pan and spread evenly.
- Let the fudge cool completely at room temperature (at least 2-3 hours) or until firm.
- Once firm, lift the fudge out of the pan using the foil overhang.
- Cut into 1-inch squares and store at room temperature in an airtight container.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
1260g
Fat
241g
Carbs
123g
