Cashew Butter Fudge
CDKitchen https://www.cdkitchen.com
Serves/Makes: 64 | Ready In: 1-2 hrs
Ingredients:
2 cups sugar
1/3 cup heavy cream
1/2 cup milk
1/8 teaspoon coarse kosher salt
1 teaspoon vanilla extract
1 cup cashew butter, at room temperature
Directions:
Butter an 8- x 8- x 2-inch baking dish or cake pan, working it into all the crevices.
Combine the sugar, cream, milk, and salt in a medium saucepan. Cook over medium heat, stirring constantly until the sugar dissolves. Once the mixture begins to bubble, stir frequently until it reaches 235 degrees F on a candy thermometer, about 15 minutes.
Remove the pan from the heat. Stir in the vanilla and cashew butter. Continue stirring for about 5 minutes, until the cashew butter has been completely absorbed, and the fudge is smooth, free of lumps, and very thick.
Transfer the candy into the prepared pan, spreading it evenly with a rubber spatula. Set the dish aside for about 1 hour for the fudge to cool and harden.
Cut it into 1-inch squares. Store the fudge in an airtight container that has been lined with wax paper. It has a shelf life of 1 month, or can be stored for up to 2 months in the refrigerator.
Recipe Location: https://www.cdkitchen.com/recipes/recs/35/Cashew-Butter-Fudge85330.shtml
Recipe ID: 56182
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