Caramel Cashew Chocolate Fudge Recipe

1. Line a 9×13-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.

2. 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.

3. Using an electric mixer beat the mixture for 3 minutes. Mix in the vanilla.

4. Spread the chocolate into the 9×13-inch pan. Allow to completely cool before frosting.

Caramel Cashew Topping:

1. 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.

2. Top evenly with cashews and gently press into the caramel. Let completely cool.