- 48
- 15 mins
- 15 mins
Ingredients
- CARAMEL CASHEW TOPPING:
- 1 cup butter, cut into 8 pieces
- 2 cups semi-sweet chocolate chips
- 2 cups milk chocolate chips
- 4 1/2 cups sugar
- 1 (12-ounce) can evaporated milk
- 1 teaspoons vanilla extract
- 1 (12 oz) bag Soft Caramels, unwrapped (like Kraft)
- 1 Tablespoon heavy cream
- 1 cup cashews halves and pieces (I used salted)
Preparation
Step 1
Instructions
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.