Brown Sugar Cashew Fudge Recipe

3.5 3 5
Brown Sugar Cashew Fudge Recipe
Brown Sugar Cashew Fudge Recipe photo by Taste of Home
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Brown Sugar Cashew Fudge Recipe

Read Reviews
3.5 3 5
Publisher Photo
This creamy light-colored fudge, loaded with crunchy cashews, is a yummy variation on traditional chocolate...and it disappears just as fast!
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. + cooling
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. + cooling

Ingredients

  • 1-1/2 teaspoons plus 1/4 cup butter, softened, divided
  • 1 cup packed brown sugar
  • 1/2 cup evaporated milk
  • 2 tablespoons light corn syrup
  • 2-1/2 cups confectioners' sugar
  • 2 cups coarsely chopped salted cashews

Directions

Line a 9-in. square pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside.
In a heavy saucepan, combine the brown sugar, milk, corn syrup and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring mixture to a rapid boil, stirring constantly for 5 minutes.
Remove from the heat. Gradually add confectioners' sugar; mix well. Fold in cashews. Immediately spread into prepared pan. Cool. Using foil, lift fudge out of pan. Cut into 1-in. squares. Refrigerate in an airtight container. Yield: 3 dozen.
Originally published as Brown Sugar Cashew Fudge in Country Woman Christmas Annual 2002, p37

Nutritional Facts

2 each: 239 calories, 10g fat (3g saturated fat), 10mg cholesterol, 141mg sodium, 36g carbohydrate (30g sugars, 0 fiber), 3g protein.

  • 1-1/2 teaspoons plus 1/4 cup butter, softened, divided
  • 1 cup packed brown sugar
  • 1/2 cup evaporated milk
  • 2 tablespoons light corn syrup
  • 2-1/2 cups confectioners' sugar
  • 2 cups coarsely chopped salted cashews
  1. Line a 9-in. square pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside.
  2. In a heavy saucepan, combine the brown sugar, milk, corn syrup and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring mixture to a rapid boil, stirring constantly for 5 minutes.
  3. Remove from the heat. Gradually add confectioners' sugar; mix well. Fold in cashews. Immediately spread into prepared pan. Cool. Using foil, lift fudge out of pan. Cut into 1-in. squares. Refrigerate in an airtight container. Yield: 3 dozen.
Originally published as Brown Sugar Cashew Fudge in Country Woman Christmas Annual 2002, p37

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Reviews forBrown Sugar Cashew Fudge

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shannon User ID: 9240632 272447
Reviewed Aug. 30, 2017

"This is a very good fudge. The brown sugar and salted nuts are a nice pairing. Do add the powdered sugar very gradually. I actually had to make this recipe twice because the first time I added it too quickly (3 additions) and it was a mess. I would suggest at least six additions."

MY REVIEW
dwinokur User ID: 887938 54246
Reviewed Dec. 22, 2013

"I loved the taste. When I boiled it for the five minutes, the mixture turned much darker. I am wondering if that gave it a better taste. I will definitely make it again."

MY REVIEW
Mrs Pork Chop User ID: 2231986 43801
Reviewed Jan. 8, 2010

"Good texture. Didn't need to be refrigerated to "set-up". BUT the taste, there really wasn't any! VERY bland. Trying to think of ways to kick it up a notch"

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