BROWN SUGAR CASHEW FUDGE
This creamy light-colored fudge, loaded with crunchy cashews, is a yummy variation on traditional chocolate...and it disappears just as fast!
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 dozen.
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts :
THELMA LOU'S CASHEW FUDGE
Make and share this Thelma Lou's Cashew Fudge recipe from Food.com.
Provided by Connie K
Categories Candy
Time 25m
Yield 36 serving(s)
Number Of Ingredients 5
Steps:
- Grease a 9-inch square pan. In a saucepan, melt the butter and add the brown sugar. Cook over low heat for 2 minutes, stirring constantly. Add the milk and continue cooking, stirring until the mixture boils. Remove from the heat and allow to cool.
- Gradually add the confectioners' sugar until the mixture is of fudge consistency. Add the nuts. Spread in the prepared pan and cool.
BROWN SUGAR CASHEW FUDGE
Steps:
- 1. Line 9" square pan with aluminum foil. Grease foil with the 1 1/2 tsp of soft butter and set aside.
- 2. In a heavy saucepan, combine brown sugar, milk, syrup, and 1/4 cup soft butter. Cook & stir over medium heat until brown sugar has disolved.
- 3. Now bring mixture to a rapid boil, stirring constantly for 5 minutes. Remove from heat.
- 4. Gradually add the powdered sugar and mix well. Fold in the cashews and immediately spread into prepared pan and allow to cool.
- 5. Using foil, lift fudge out of pan and cut into 1" squares. Refrigerate in an airtight container.
BROWN SUGAR CASHEW BARS
Feed a crowd with a rich bar cookie that's 1, 2, 3 easy!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 60
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x1 inch, with shortening, or line with aluminum foil. In large bowl, mix 1/2 cup brown sugar, 2/3 cup butter, 1/2 cup corn syrup, 1 teaspoon vanilla and the egg with spoon. Stir in flour and salt. Spread in pan. Bake 18 to 20 minutes or until light golden brown.
- In 1 1/2-quart saucepan, heat 1/3 cup brown sugar and 1/3 cup corn syrup over low heat, stirring constantly, until sugar is dissolved. Stir in 1/4 cup butter and the whipping cream. Heat to boiling over medium heat; remove from heat. Stir in 1 teaspoon vanilla.
- Sprinkle cashews over crust. Pour cooked mixture over cashews; spread evenly. Bake 15 to 20 minutes or until light brown and set. Cool completely, about 1 hour. For bars, cut into 10 rows by 6 rows.
Nutrition Facts : Calories 95, Carbohydrate 11 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 75 mg
BROWN SUGAR-CHOCOLATE FUDGE
The fudge can be cut into three wide bars. Wrap each in cellophane and tie with ribbon, adding a butter knife to the bow.
Yield Makes 40 pieces or 3 bars
Number Of Ingredients 11
Steps:
- Line 11x7-inch metal baking pan with foil, overlapping sides by 3 inches. Combine first 4 ingredients in large bowl. Stir sugar, condensed milk, cream, butter, and salt in heavy medium saucepan over medium-low heat until sugar dissolves (no granules will remain when drop of mixture is rubbed between fingertips), occasionally brushing down sides of pan with wet pastry brush, about 10 minutes. Attach clip-on candy thermometer to side of pan. Increase heat to high and bring mixture to boil. Reduce heat to medium-high and stir constantly but slowly with wooden spatula until thermometer registers 230°F, about 15 minutes.
- Immediately pour mixture over ingredients in bowl (do not scrape pan). Stir mixture vigorously with wooden spoon until chocolate melts and fudge thickens slightly, about 1 minute. Transfer mixture to prepared baking pan; smooth top of fudge with rubber spatula. Sprinkle fudge with chocolate chips. Refrigerate fudge until firm enough to cut, about 2 hours.
- Using foil as aid, lift fudge from pan. Fold down foil sides. Trim edges of fudge to even. Cut into 40 squares or 3 large wide bars. Place fudge squares in candy cups, if desired. (Can be made 2 weeks ahead. Chill in airtight container. Let stand at room temperature at least 30 minutes and up to 1 hour before serving.)
PERFECT CRANBERRY CASHEW FUDGE
Turn into a complete 'Christmas Tree Hugger' with this updated version of 'Yo Mamma's fudge.' The ultra smooth and creamy consistency of this fab fudge paired with the tart and tangy cherry-flavored dried cranberries and the tender crunch of the whole cashews makes this treat one more reason to leave the decorations up all year long. Merry Christmas all year long!
Provided by Karen H.
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 2h15m
Yield 24
Number Of Ingredients 10
Steps:
- Line an 8-inch square pan with aluminum foil or waxed paper.
- Combine marshmallow creme, sugar, evaporated milk, butter, and salt together in a saucepan and bring to a boil. Cook for exactly 5 minutes, stirring constantly. Remove from heat; stir in milk chocolate chips and semisweet chocolate chips until chocolate is melted and mixture is smooth.
- Fold cashews and dried cranberries into the chocolate mixture; stir in vanilla extract. Pour mixture into the prepared pan. Cool at room temperature or in the refrigerator until firm, 2 hours. Cut into 1-inch squares.
Nutrition Facts : Calories 248.4 calories, Carbohydrate 36.3 g, Cholesterol 11.4 mg, Fat 11.8 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 6.1 g, Sodium 135.4 mg, Sugar 30.1 g
BROWN SUGAR FUDGE
I found this a few years a go on another cooking site and have been making it for christmas ever since. It reminds me of my Grandmothers butterscotch frosting recipe. I have made it without the nuts but I think it is better with them in. Cooking time includes cooling time.
Provided by Old widow
Categories Candy
Time 1h15m
Yield 24 candies, 24 serving(s)
Number Of Ingredients 6
Steps:
- Butter an 8 inch square baking pan.
- Melt butter in heavy saucepan, add brown sugar.
- Cook over low heat for 2 minutes, stirring constantly.
- Add milk, cook, stirring until mixture comes to a boil.
- Continue to stir, allow to come to soft ball stage and remove form heat.
- Let cool slightly.
- Stir in the vanilla.
- Gradually beat in the powdered sugar with electric beaters until mixture reaches a fudge-like consistency, about 2 minutes.
- Stir in nuts.
- Pour into prepared pan.
- Allow to cool completely before cutting into pieces.
Nutrition Facts : Calories 219.8, Fat 9.1, SaturatedFat 4.3, Cholesterol 16.8, Sodium 91.9, Carbohydrate 34.8, Fiber 0.5, Sugar 32.6, Protein 1.4
BROWN SUGAR FUDGE
I love this recipe for fudge. Nice and creamy texture. I like to double up on the nuts to take away from the sweetness. This fudge recipe has always worked for me as long as I boil for exactly 10 minutes and beat for exactly 5.
Provided by Kath
Categories Desserts Candy Recipes Nut Candy Recipes
Time 55m
Yield 64
Number Of Ingredients 5
Steps:
- Grease an 8x8-inch pan.
- Bring brown sugar, evaporated milk, and butter to a boil in a large saucepan; boil mixture for exactly 10 minutes. Remove from heat and add confectioners' sugar. Beat fudge with an electric mixer on medium speed for exactly 5 minutes. Stir in walnuts. Spread fudge into the prepared pan and let cool before cutting into squares.
Nutrition Facts : Calories 82.4 calories, Carbohydrate 11.1 g, Cholesterol 8.5 mg, Fat 4.3 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 2.1 g, Sodium 25.5 mg, Sugar 10.8 g
THELMA LOU'S CASHEW FUDGE
Yummy!!!! I love cashew fudge so much. I make them for holidays and parties. My family loves them. It is so easy and simple to make it. They are so delicious and sweet and tasty.
Provided by Lisa Johnson
Categories Candies
Time 30m
Number Of Ingredients 5
Steps:
- 1. Grease a 9-inch square pan. In a saucepan melt the butter and add the brown sugar. Cook over lowheat for 2 minutes, stirring constantly. Add the milk and continue cooking, stirring until the mixture boils. Remove from the heat and allow to cool. Gradually add the confectioners' sugar until the mixture is of fudge consistency. Add the cashews and stir well. Spread in the prepared pan and cool.
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