It is important to use very soft caramels in this recipe. If you use caramels that are hard to cut at room temperature, the fudge will not slice evenly and the caramels will be pulled out of the fudge as you cut it. If you would like to make the caramels from scratch, I recommend this recipe for Soft Caramels.
- 3/4 cup heavy cream
- 2.5 cups granulated sugar
- 1/2 cup (4 oz) butter
- 12 oz semi-sweet chocolate chips
- 1 jar (7 oz) marshmallow cream
- 20 soft caramels, cut into quarters
- 1.5 cups salted cashews, coarsely chopped
- 1 tsp vanilla extract
1. Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Before you begin, make sure that all of your ingredients are prepped and ready, as you will need to move quickly once the fudge starts cooking.
2. Place the cream, sugar, and butter in a medium-large saucepan over medium-high heat and stir until the sugar and butter dissolves. Continue to cook, stirring occasionally, until the mixture comes to a boil.
3. Once it boils, cook it for exactly five minutes, stirring constantly to prevent scorching.
4. After five minutes, remove the pan from the stove and quickly add the chocolate chips and the marshmallow cream. (Tip: to make the cream easier to scoop, microwave the jar with the lid removed for 15 seconds.) Stir vigorously until the chocolate and marshmallow cream are well-combined in the fudge.
5. Add the vanilla, caramels, and cashews, reserving a few spoonfuls of nuts and caramels to sprinkle on the top, if desired. Once the fudge is well-mixed, pour it into the prepared pan and smooth it into an even layer.
6. While the fudge is still hot, sprinkle the reserved cashews and caramels on the top, and gently press the nuts in to adhere them. Allow the fudge to cool and set at room temperature for about 2 hours.
7. Once set, lift the fudge from the pan using the foil as handles. Turn it out onto a cutting board, and use a large sharp knife to cut it into small squares to serve. To get the cleanest cuts, run the knife blade under hot water and wipe it off between each cut. Store Caramel Cashew Fudge in an airtight container in the refrigerator for several weeks. Allow to come to room temperature before serving.