Cashew Caramel Fudge
2 teaspoons plus 1/2 cup butter, softened, divided
1 can (5 ounces) evaporated milk
2-1/2 cups sugar
2 cups (12 ounces) semisweet chocolate chips
1 jar (7 ounces) marshmallow creme
24 caramels, quartered
3/4 cup salted cashew halves
1 teaspoon vanilla extract
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. Yield: about 3 pounds
Recipe found here: Cashew Caramel Fudge