Post by carnation037 on Jan 23, 2003 0:17:44 GMT -6
Cashew Caramel Fudge
2 tsp. plus 1/2 C. butter, softened, divided
(NO SUBSTITUTES)
1 (5 oz.) can evaporated milk
2 1/2 C. granulated sugar
2 C. (12 oz.) semisweet chocolate chips
1 (7 oz.) jar Marshmallow Crème
24 caramels, quartered
3/4 C. salted cashew halves
1 tsp. vanilla extract
Line a 9-inch square baking pan with foil; butter the foil with 2 teaspoons
butter. Set aside.
In a large heavy saucepan, combine 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 Crème until melted. Fold in caramels,
cashews and vanilla extract; mix well. Pour into prepared pan. Cool.
Remove from pan and cut into 1-inch squares. Store at room temperature.
Yields about 3 pounds.
2 tsp. plus 1/2 C. butter, softened, divided
(NO SUBSTITUTES)
1 (5 oz.) can evaporated milk
2 1/2 C. granulated sugar
2 C. (12 oz.) semisweet chocolate chips
1 (7 oz.) jar Marshmallow Crème
24 caramels, quartered
3/4 C. salted cashew halves
1 tsp. vanilla extract
Line a 9-inch square baking pan with foil; butter the foil with 2 teaspoons
butter. Set aside.
In a large heavy saucepan, combine 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 Crème until melted. Fold in caramels,
cashews and vanilla extract; mix well. Pour into prepared pan. Cool.
Remove from pan and cut into 1-inch squares. Store at room temperature.
Yields about 3 pounds.