Cashewcaramelfudge Recipes

GRANDMA'S CANADIAN CASHEW CARAMELS

Steps:

• Lightly spray a 9x13 inch baking dish with butter flavored cooking spray. Arrange chopped cashews in the bottom of dish.
• Combine brown sugar, golden syrup, sweetened condensed milk, and butter in a large, heavy bottomed saucepan. Bring to a boil over medium-high heat. Do not stir once the sugar syrup begins to boil. Heat to 250 degrees F (120 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
• Pour caramel over top of cashews. Stir well. Use a heatproof rubber spatula to spread the mixture evenly in the dish; allow to cool for 1 hour. Cut cooled caramel into squares or roll into balls as desired.

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.

CASHEW CARAMEL FUDGE

Steps:

• Line a 9inch square baking pan with foil; butter the foil with 2 tbls. butter.
• Set aside.
• In a large heavy saucepan, combine 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 heat; stir in chocolate chips and marshmallow creme until melted.
• Fold in caramels, cashews and vanilla; mix well.
• Pour in prepared pan.
• Cool.
• Remove from pan and cut into 1-inch squares.
• Store at room temperature.

FUDGE CAKE WITH CASHEW-CARAMEL SAUCE

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.