Cashew Caramel Fudge
2 teaspoons plus 1 stick butter, softened, divided, no substitutes
1 (5 ounce) can evaporated milk
2 1/2 cups sugar
2 cups semi-sweet chocolate chips
1 (7 ounce) jar marshmallow creme
24 caramels, quartered
3/4 cup salted cashew halves
1 teaspoon vanilla
Line 9 inch square pan with foil. Butter foil with 2 teaspoons butter, set aside. IN A saucepan, combine remaining butter, milk and sugar. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil. Boil for 5 minutes, stirring constantly. Remove from heat. Stir in chocolate chips and marshmallow creme until melted. Fold in caramels, nuts and vanilla, mix well. Pour into prepared pan. Cool. Remove from pan. Cut into 1 inch squares. Store at room temperature.
Makes 3 pounds.