Cashew Caramel Fudge - cooking recipe

Ingredients

2 teaspoons butter, plus
1/2 cup butter, softened divided (no substiitutes)
1 (5 ounce) can evaporated milk
2 1/2 cups sugar
2 cups semi-sweet chocolate chips (12 oz.)
1 (7 ounce) jar marshmallow creme
24 caramels, quartered
3/4 cup salted cashew halves
1 teaspoon vanilla

Preparation

Line a 9inch square baking pan with foil; butter the foil with 2 tbls. 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 heat; stir in chocolate chips and marshmallow creme until melted.
Fold in caramels, cashews and vanilla; mix well.
Pour in prepared pan.
Cool.
Remove from pan and cut into 1-inch squares.
Store at room temperature.