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.
Here are our top 3 tried and tested recipes!
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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