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Homemade White Chocolate Cashew Fudge photo

White Chocolate Cashew Fudge

This White Chocolate Cashew Fudge is a creamy, dreamy delight! Easy to make and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients:
  • 2 bags white chocolate chips (12-ounce each)
  • 1 jar marshmallow cream (7-ounce)
  • 1 cup unsalted butter (room temperature)
  • 2 teaspoons vanilla extract pure
  • 4 cups sugar
  • 1 can evaporated milk (12-ounce)
  • 6-9 ounces salted cashews

Equipment

  • Double boiler or microwave-safe bowl
  • 9x13-inch baking dish
  • Wooden spoon or spatula
  • Thermometer (optional)

Method
 

Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!
  7. 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.