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1. In a small saucepan bring the cream and butter to a boil.
2. Remove the pan from the heat.
3. Add the chocolates and vanilla and stir until the mixture is creamy and smooth.
4. Refrigerate the mixture for about 2 hours until the candy is firm enough to handle easily.
5. Form the mixture into 1 inch balls and then roll in chopped the cashews.
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