Start by putting the bags of white chocolate chips, marshmallow cream, vanilla, and 1 cube of butter in a mixing bowl  I used my kitchen aid and it made the process nice and easy.

In a saucepan compine the butter, sugar and evaporated milk. Bring to a boil on medium high heat and let it boil for 10 minutes. I kept stirring mine occasionally with a wire whisk.

Pour hot syrup over your chocolate chips, marshmallow cream, butter, and vanilla and whip in your mixing bowl until it is fully incorporated.

Pour this into a buttered 9x13. I also lined mine with parchment paper so that it would come out easily.

Press and evenly spread the cashews on top making sure they are secure so they won't come out when it is flipped upside down. Place in fridge for a few hours to set.

Once you are ready to cut, you can run the bottom of the pan under hot water to help release the fudge in the pan. Flip over on a parchment paper and cut them into squares.