Brown Sugar Cashew Fudge Recipes

BROWN SUGAR FUDGE

Steps:

• Butter an 8x8 inch baking dish and set aside.
• In a large saucepan, over medium heat, combine the cream, brown sugar, and salt.
• Bring to a boil, stirring often, and continue boiling until the candy comes to the soft ball stage.
• If you're using a candy thermometer, this is between 234-240 degrees F (112.2-115.6 degrees C). If you don't have a candy thermometer, you can drop a teaspoon of the candy into very cold water - it will form a soft ball which flattens on removal from the water when it has reached this stage.
• The fudge will need to boil for 10-15 minutes to reach the soft ball stage.
• Once the mixture has reached the right temperature, remove the pan from the heat and stir in the butter and vanilla. It will bubble up a bit so be careful.
• With an electric mixer, on low speed, beat the fudge for 4-6 minutes, or until it has thickened and is smooth and creamy. The longer you beat it, the thicker it will be, so don't beat for too long if you want soft fudge, beat just until it has thickened (about 4 minutes).
• Pour the fudge into the prepared baking dish and smooth the top. Let it cool completely and then cut it into squares.
• Store the fudge in an airtight container at room temperature for one to two weeks, or freeze it for up to 3 months.

BROWN SUGAR CASHEW FUDGE

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.

BROWN SUGAR CASHEW BARS

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.

BROWN SUGAR FUDGE

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.

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.

THELMA LOU'S CASHEW FUDGE

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.

THELMA LOU'S CASHEW FUDGE

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.