Easy to make and hard to resist, this Sweet and Salty Caramel Nut Fudge is sure to impress any crowd.
Line 8-inch (20-cm) square pan with foil, extending foil over edges of pan.
Combine sugar, marshmallow crème, evaporated milk and butter in heavy 3-quart (3 L) saucepan. Cook over medium heat, stirring constantly, until mixture comes to a full boil; boil and stir 5 minutes.
Remove from heat; gradually add caramel chips, stirring until chips are melted. Stir in nuts and vanilla. Pour into prepared pan; cool.
Refrigerate or allow to firm at room temperature. Remove from pan; place on cutting board. Peel off foil. Cut into squares. Store, covered, in cool, dry place. Makes about 64 (1-inch/2.5 cm) pieces or about 2-1/4 pounds (1025g) candy.
Note: For best results, do not double recipe.