Caramel Cashew Chocolate Fudge

• Canned Goods

  • 1 (12-ounce can Evaporated milk

• Baking & Spices

  • 1 (12 oz bag Caramels, soft
  • 2 cups Milk chocolate chips
  • 2 cups Semi-sweet chocolate chips
  • 4 1/2 cups Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 8 cut into pieces 1 cup butter
  • 1 tbsp Heavy cream

• Other

  • 1 cup Cashews halves and pieces (i used salted

Found on therecipecritic.com

Description

Ingredients

• 1 cup butter, cut into 8 pieces
• 2 cups semi-sweet chocolate chips
• 2 cups milk chocolate chips
• 4½ cups sugar
• 1 (12-ounce) can evaporated milk
• 1 teaspoons vanilla extract
• CARAMEL CASHEW TOPPING:
• 1 (12 oz) bag Soft Caramels, unwrapped (like Kraft)
• 1 Tablespoon heavy cream
• 1 cup cashews halves and pieces (I used salted)

Directions

• Line a 9x13 inch pan with aluminum foil or parchment paper and lightly spray with nonstick spray. Place 1 cup butter and chocolate chips in a large bowl. Set aside.
• In a large saucepan combine sugar and evaporated milk. Bring to a boil over medium high heat stirring constantly for 10 minutes. Pour the sugar mixture over the chocolate chips and butter.
• Using an electric mixer beat the mixture for 3 minutes. Mix in the vanilla.
• Spread the chocolate into your 9x13 inch pan. Allow to completely cool before frosting.
• To make the caramel cashew topping: In a microwave safe bowl, melt caramel and heavy cream 30 seconds at a time stirring until melted and smooth. Pour and spread evenly on top of the fudge. Top evenly with cashews and gently press into the caramel. Let completely cool. I liked to pop mine into the fridge for a bit right before cutting.