Cashew Caramel Fudge

2 t. plus 1/2 C. butter (no substitutes), softened, divided
1 (5 oz.) can evaporated milk
2-1/2 C. sugar
2 C. (12 oz.) semisweet chocolate chips
1 (7 oz.) jar marshmallow creme
24 caramels, quartered
3/4 C. salted cashew halves
1 t. vanilla

Line a 9" square pan with foil; butter the foil with the 2 t. butter, set aside. In a large heavy saucepan combine milk, sugar & remaining butter. Cook & 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 till melted. Fold in caramels, cashews & vanilla, mix well. Pour into prepared pan; cool. Remove from pan & cut into 1" squares. Store at cool room temperature. Yield: about 3 pounds.     

Recipe from the Vol. 2, 2003 "Taste of Home's Chocolate Lover's Cookbook"

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