Cashew Caramel Fudge Recipe

Cooking Directions

• STEP 1.In a large saucepan, melt butter over medium heat.
• STEP 2.Add condensed milk and brown sugar to the saucepan, stirring until well combined.
• STEP 3.Continue to cook the mixture, stirring constantly, until it reaches the soft ball stage (around 235°F/113°C on a candy thermometer).
• STEP 4.Remove the saucepan from heat and stir in the cashews.
• STEP 5.Pour the mixture into a greased pan and smooth the top with a spatula.
• STEP 6.Allow the fudge to cool at room temperature for about 2 hours, then refrigerate for an additional 2 hours or until firm.
• STEP 7.Once firm, cut the fudge into squares and serve. Store any leftovers in an airtight container in the refrigerator.

Cooking Tips

• Use a candy thermometer to ensure the fudge reaches the correct temperature for the desired consistency.
• For added flavor, you can toast the cashews before adding them to the fudge mixture.
• If you prefer a softer fudge, you can reduce the cooking time slightly.

Storage and Serving

• Store the cashew caramel fudge in an airtight container in the refrigerator for up to 1 week.
• Serve the fudge at room temperature for the best texture and flavor.