Best 3 Cashew Caramel Fudge Recipes
Indulge in the delectable symphony of flavors and textures presented by Cashew Caramel Fudge, a confection that harmonizes the richness of cashews, the velvety smoothness of caramel, and the decadent creaminess of fudge. This sweet treat is a culinary masterpiece that tantalizes the taste buds with its symphony of flavors and textures. With just a few simple steps, you can create this delightful treat in the comfort of your own kitchen. This article provides two exquisite recipes for Cashew Caramel Fudge: the classic version and a vegan alternative that caters to those with dietary restrictions. Both recipes promise an explosion of flavors and a delightful sensory experience. Embark on this culinary journey and let the symphony of flavors dance on your palate.
Check out the recipes below so you can choose the best recipe for yourself!
CASHEW CARAMEL FUDGE
Meet the Cook: A pretty plate of this yummy confection makes a great present! Cashews and caramel are such a delicious combination. I especially enjoy making this fudge for a holiday treat. Throughout the year, I do a lot of baking. Our four children are always ready with their appetites and opinions. -Cathy Grubelnik, Raton, New Mexico
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3 pounds.
Number Of Ingredients 8
Steps:
- Line a 9-in. square pan with foil; butter the foil with 2 teaspoons butter. Set aside. , In a large heavy saucepan, combine the milk, sugar and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Remove from the heat; stir in chocolate chips and marshmallow creme until melted. Fold in the caramels, cashews and vanilla., Pour into prepared pan. Cool. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.
Nutrition Facts : Calories 85 calories, Fat 4g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 33mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
FUDGE CAKE WITH CASHEW-CARAMEL SAUCE
Pieces of rich chocolate cake are topped with a creamy caramel sauce loaded with buttery cashews.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 16
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
- Make and bake cake as directed on box for fluted tube pan. Cool 10 minutes; remove from pan to cooling rack. Cool 15 to 30 minutes.
- Meanwhile, in 2-quart saucepan, heat caramels and evaporated milk over low heat, stirring frequently, until caramels are melted. Stir in cashews. Serve slices of warm cake topped with warm cashew-caramel sauce. Store cake loosely covered. Cover and refrigerate any remaining caramel sauce.
Nutrition Facts : Calories 330, Carbohydrate 45 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 25 g, TransFat 0 g
CASHEW-FUDGE-CARAMEL ICE CREAM PIE
Crush cookies for an easy crust, then fill with a sultry blend of ice cream, nuts, and ready-made chocolate topping.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h30m
Yield 8
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. In food processor bowl with metal blade, combine vanilla wafers and 1/2 cup of the cashews; process until finely ground. Add butter; process just until crumbly. Press mixture in bottom and up side of 9-inch glass pie pan.
- Bake at 350°F. for 10 to 12 minutes or until edges are light golden brown. Refrigerate crust for 20 minutes or until completely cooled.
- Spread 1 pint of the ice cream in cooled crust. Spoon or drizzle 1/2 cup of the ice cream topping over ice cream. Freeze about 30 minutes or until partially frozen.
- Top pie with remaining pint ice cream, spreading evenly. Freeze at least 4 hours or until firm.
- To serve, let pie stand at room temperature for 15 minutes. Cut into wedges; place on individual dessert plates. Top with remaining ice cream topping and cashew halves.
Nutrition Facts : Calories 465, Carbohydrate 53 g, Cholesterol 45 mg, Fat 5, Fiber 1 g, Protein 7 g, SaturatedFat 12 g, ServingSize 1/8 of Recipe, Sodium 370 mg, Sugar 35 g
Tips:
- For the smoothest fudge, make sure to use a candy thermometer to accurately measure the temperature of the sugar mixture.
- If you don't have a candy thermometer, you can use the cold water test. To do this, drop a small amount of the sugar mixture into a bowl of cold water. If the mixture forms a soft ball, it is ready.
- Be careful not to overcook the sugar mixture. If the mixture turns dark brown, it will taste burnt.
- When adding the butter and cream to the sugar mixture, stir constantly until the mixture is smooth and well combined.
- If you want a firmer fudge, let it cool for a longer period of time before cutting it.
- For a softer fudge, cut it while it is still warm.
- Store the fudge in an airtight container in the refrigerator for up to 2 weeks.
Conclusion:
Cashew caramel fudge is a delicious and easy-to-make treat that is perfect for any occasion. With its creamy texture, rich caramel flavor, and crunchy cashew nuts, this fudge is sure to be a hit with everyone who tries it. So next time you're looking for a sweet treat, give this cashew caramel fudge a try!
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