White Chocolate Cashew Fudge
There’s something undeniably magical about fudge. It’s that rich, creamy texture and the sweet, melt-in-your-mouth flavor that can transport you back to childhood in an instant. If you’re a fan of white chocolate and nuts, then you’re in for a treat with this White Chocolate Cashew Fudge recipe. This delightful confection is perfect for gifting, holiday parties, or simply indulging yourself. With a few simple ingredients and straightforward steps, you’ll whip up a batch of fudge that’s sure to impress. Let’s dive into why this recipe is a staple in my kitchen.
Why It’s My Go-To
White Chocolate Cashew Fudge is my go-to recipe for several reasons. First, it’s incredibly easy to make, even for novice bakers. Second, the flavor combination of sweet white chocolate and crunchy, salty cashews creates a perfect balance that tantalizes the taste buds. Lastly, this fudge is versatile; you can customize it by adding your favorite mix-ins or toppings. Whether you’re making it for a special occasion or just because, this fudge is always a crowd-pleaser.
Ingredient Notes
- 2 (12-ounce) bags white chocolate chips: The star of the show! Opt for high-quality white chocolate chips for the best flavor.
- 1 (7-ounce) jar marshmallow cream: This ingredient adds a luscious creaminess and helps to bind the fudge together.
- 1 cup unsalted butter, room temperature: Using unsalted butter gives you control over the fudge’s saltiness.
- 2 teaspoons vanilla extract: Pure vanilla extract enhances the overall flavor of the fudge.
- 4 cups sugar: The sugar is essential for sweetness and achieving that perfect fudge texture.
- 1 (12-ounce) can evaporated milk: This gives the fudge a smooth, creamy consistency.
- 6-9 ounces salted cashews: These add a delightful crunch and a savory note to contrast with the sweetness of the fudge.
Cook’s Kit
- Double Boiler or Microwave-Safe Bowl: To melt the white chocolate chips gently.
- 9×13-inch Baking Dish: For setting the fudge; line it with parchment paper for easy removal.
- Wooden Spoon or Spatula: For stirring the ingredients together.
- Thermometer (optional): To ensure the fudge reaches the right consistency; you want it to be smooth, not grainy.
White Chocolate Cashew Fudge: How It’s Done
Step 1: Prepare Your Baking Dish
Start by lining a 9×13-inch baking dish with parchment paper. Leave some overhang to make it easier to lift the fudge out later. Lightly grease the parchment paper for good measure.
Step 2: Melt the White Chocolate
In a double boiler or a microwave-safe bowl, melt the white chocolate chips. If using a microwave, heat in 30-second intervals, stirring in between, until melted and smooth. Be careful not to overheat as white chocolate can scorch easily.
Step 3: Combine Ingredients
In a large mixing bowl, combine the melted white chocolate, marshmallow cream, softened unsalted butter, vanilla extract, sugar, and evaporated milk. Mix until well combined and smooth.
Step 4: Add the Cashews
Fold in the salted cashews into the fudge mixture. Ensure they are evenly distributed throughout the fudge for that perfect crunch in every bite.
Step 5: Pour and Spread
Pour the fudge mixture into the prepared baking dish. Use a spatula to spread it evenly across the dish. Tap the dish gently on the counter to remove any air bubbles.
Step 6: Chill and Set
Refrigerate the fudge for at least 4 hours or until it is firm. Patience is key, but the wait will be well worth it!
Step 7: Slice and Enjoy
Once set, lift the fudge out of the baking dish using the parchment paper overhang. Cut into squares and serve. Enjoy your delicious homemade White Chocolate Cashew Fudge!
Fit It to Your Goals
- Nut-Free Option: Omit the cashews or substitute with sunflower seeds for a nut-free version.
- Flavor Variations: Add dried fruits like cranberries or apricots for a fruity twist.
- Lower Sugar Version: Experiment with sugar substitutes or reduce the amount of sugar slightly.
- Dairy-Free Alternative: Use dairy-free white chocolate chips and a vegan butter substitute for a dairy-free option.
Pitfalls & How to Prevent Them
Making fudge can be tricky, but here are a few common pitfalls and how to prevent them:
- Grainy Texture: Ensure that the sugar is fully dissolved before chilling the fudge. Stir well to combine all ingredients.
- Scorched Chocolate: Melt the white chocolate slowly over low heat and stir frequently to avoid burning.
- Too Soft: If the fudge doesn’t set properly, it may need more time in the refrigerator. You can also try adding a bit more sugar next time.
- Sticky Fudge: Ensure your baking dish is well-greased and lined to prevent sticking.
Save for Later: Storage Tips
To keep your White Chocolate Cashew Fudge fresh and delicious:
- Refrigeration: Store the fudge in an airtight container in the refrigerator for up to 2 weeks.
- Freezing: For longer storage, freeze the fudge in an airtight container for up to 3 months. Thaw in the refrigerator before serving.
- Layering: If stacking fudge layers in a container, place parchment paper between the layers to prevent sticking.
Ask the Chef
Can I use different types of nuts in my fudge?
Absolutely! Feel free to swap out the salted cashews for your favorite nuts such as pecans, almonds, or walnuts for a different flavor and texture.
What if I don’t have evaporated milk?
If you don’t have evaporated milk on hand, you can substitute it with an equal amount of whole milk or heavy cream. Just keep in mind that this may alter the texture slightly.
How can I make my fudge more festive?
For a festive touch, consider adding sprinkles, colored sugar, or even a drizzle of melted chocolate on top of your fudge before it sets.
Is there a vegan version of this fudge?
Yes! You can create a vegan version by using dairy-free white chocolate chips and a plant-based butter substitute. The rest of the ingredients remain the same.
Final Bite
White Chocolate Cashew Fudge is not just a treat; it’s an experience. The creamy sweetness of the white chocolate combined with the crunch of the salted cashews creates a delightful contrast that is hard to resist. Whether you choose to make this fudge for a special occasion or simply to satisfy your sweet tooth, it is sure to bring joy to your taste buds. So gather your ingredients, follow the simple steps, and enjoy the process of creating this deliciously indulgent treat. With its rich flavor and smooth texture, this White Chocolate Cashew Fudge is bound to become a cherished recipe in your collection. Happy fudge-making!
White Chocolate Cashew Fudge
Ingredients
Equipment
Method
- Step 1: Prepare Your Baking Dish - Start by lining a 9x13-inch baking dish with parchment paper. Leave some overhang to make it easier to lift the fudge out later. Lightly grease the parchment paper for good measure.
- Step 2: Melt the White Chocolate - In a double boiler or a microwave-safe bowl, melt the white chocolate chips. If using a microwave, heat in 30-second intervals, stirring in between, until melted and smooth. Be careful not to overheat as white chocolate can scorch easily.
- Step 3: Combine Ingredients - In a large mixing bowl, combine the melted white chocolate, marshmallow cream, softened unsalted butter, vanilla extract, sugar, and evaporated milk. Mix until well combined and smooth.
- Step 4: Add the Cashews - Fold in the salted cashews into the fudge mixture. Ensure they are evenly distributed throughout the fudge for that perfect crunch in every bite.
- Step 5: Pour and Spread - Pour the fudge mixture into the prepared baking dish. Use a spatula to spread it evenly across the dish. Tap the dish gently on the counter to remove any air bubbles.
- Step 6: Chill and Set - Refrigerate the fudge for at least 4 hours or until it is firm. Patience is key, but the wait will be well worth it!
- Step 7: Slice and Enjoy - Once set, lift the fudge out of the baking dish using the parchment paper overhang. Cut into squares and serve. Enjoy your delicious homemade White Chocolate Cashew Fudge!
Notes
- For a nut-free version, substitute cashews with sunflower seeds.
- Add dried fruits like cranberries for a fruity twist.
- Store in an airtight container in the refrigerator for up to 2 weeks.
