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Cashew Caramel Fudge

2 teaspoons plus 1/2 cup butter, softened, divided
    (NO SUBSTITUTES)
1 (5 ounce) can evaporated milk
2 1/2 cups granulated sugar
2 cups (12 ounces) semisweet chocolate chips
1 (7 ounce) jar Marshmallow Cr?e
24 caramels, quartered
3/4 cup salted cashew halves
1 teaspoon vanilla extract

Line a 9-inch square baking pan with foil; butter the foil with 2 teaspoons 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 the heat; stir in chocolate chips and Marshmallow Cr?e until melted. Fold in caramels, cashews and vanilla extract; mix well. Pour into prepared pan. Cool.

Remove from pan and cut into 1-inch squares. Store at room temperature.

Yields about 3 pounds.

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