Cashew Caramel Fudge
Indulge in the creamy decadence of Cashew Caramel Fudge, a rich and irresistible treat perfect for any occasion. This no-bake dessert combines the smooth sweetness of white chocolate and caramel with the satisfying crunch of roasted cashews, creating a delightful contrast in every bite. Swirled with luscious caramel sauce and infused with hints of vanilla, this fudge is as visually stunning as it is delicious. With only 10 minutes of prep time and minimal effort, this recipe yields melt-in-your-mouth squares of pure bliss that can be stored for up to two weeks. Whether you’re making it for holidays, gifting, or simply treating yourself, this cashew caramel fudge is sure to impress and satisfy your sweet tooth.
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Recipe Information
Ingredients
- 14 oz Sweetened condensed milk
- 1 cup Brown sugar
- 0.5 cup Unsalted butter
- 2 tsp Vanilla extract
- 2 cups White chocolate chips
- 1 cup Roasted cashews (unsalted)
- 0.25 tsp Salt
- 0.33 cup Caramel sauce
Instructions
Line an 8x8-inch square baking pan with parchment paper, leaving some overhang for easy removal. Lightly grease the parchment with butter or non-stick spray.
In a medium-sized saucepan over medium-low heat, combine the sweetened condensed milk, brown sugar, and unsalted butter. Stir frequently until the butter is melted and the mixture is smooth.
Bring the mixture to a gentle simmer, stirring constantly, and cook for about 5-7 minutes until it slightly thickens. Be careful not to let it scorch.
Remove the saucepan from the heat and stir in the vanilla extract and salt.
Add the white chocolate chips to the hot mixture and stir until they are completely melted and the mixture becomes smooth and glossy.
Gently fold in the roasted cashews until evenly distributed throughout the fudge mixture.
Pour half of the fudge mixture into the prepared pan and smooth it out evenly. Drizzle half of the caramel sauce over the fudge layer and use a knife or skewer to create a marbled effect.
Pour the remaining fudge mixture over the caramel layer and smooth it out. Drizzle the rest of the caramel sauce over the top and once again swirl it with a knife or skewer.
Place the pan in the refrigerator for at least 2-3 hours, or until the fudge has fully set.
Once set, remove the fudge from the pan using the parchment overhang and slice it into 16 equal squares.
Store the fudge pieces in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 118 mg | 5% | |
| Total Carbohydrate | 52.9 g | 19% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 48.7 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 129 mg | 10% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 240 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
