Caramel Cashew Fudge

Ingredients

• 2 tsp butter divided softened
• 24  caramels quartered kraft
• 0.8 cup planters cashew halves salted with pieces,
• 5 oz evaporated milk canned
• 7 oz marshmallow crème jet-puffed
• 2 cups baker's semi-sweet chocolate chunks 
• 2.5 cups sugar 
• 1 tsp vanilla extract 

Equipment

• frying pan
• sauce pan
• baking pan

Directions

1. SPRAY a 9 inch baking pan with cooking spray. Set aside.
2. COMBINE milk, sugar and remaining butter in a large heavy saucepan. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly.
3. Remove from the heat; stir in chocolate chips and marshmallow creme until melted. Fold in the caramels, cashews and vanilla.
4. POUR into prepared pan. Cool. Once set, cut fudge into 1-in. squares. Store in an airtight container.