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Easy White Chocolate Cashew Fudge photo

White Chocolate Cashew Fudge

This White Chocolate Cashew Fudge is SO DELICIOUS! A rich and creamy treat that’s perfect for gifting or enjoying yourself.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Fudge:
  • 2 12-ounce bags white chocolate chips
  • 1 7-ounce jar marshmallow cream
  • 1 cup unsalted butter room temperature, divided
  • 2 teaspoons vanilla extract
  • 4 cups sugar
  • 1 12-ounce can evaporated milk
  • 6-9 ounces salted cashews

Equipment

  • 9x13 inch baking pan
  • Parchment paper
  • Large saucepan
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Sharp Knife

Method
 

Instructions
  1. Step 1: Prepare the Baking Pan - Line a 9x13-inch baking pan with parchment paper, leaving a bit of an overhang on the sides to make it easier to lift out the fudge later.
  2. Step 2: Melt the Butter - In a large saucepan over medium heat, melt 1 cup of unsalted butter. Stir continuously to prevent burning.
  3. Step 3: Add Sugar and Evaporated Milk - Once the butter has melted, add 4 cups of sugar and 1 can of evaporated milk to the saucepan. Stir well to combine.
  4. Step 4: Bring to a Boil - Increase the heat and bring the mixture to a boil, stirring constantly. Allow it to boil for exactly 4 minutes while continuing to stir.
  5. Step 5: Remove from Heat - After 4 minutes, remove the saucepan from the heat.
  6. Step 6: Add White Chocolate Chips and Marshmallow Cream - Quickly stir in the 2 bags of white chocolate chips and the jar of marshmallow cream until everything is melted and well combined.
  7. Step 7: Stir in Vanilla and Cashews - Add 2 teaspoons of vanilla extract and the salted cashews to the mixture. Stir until evenly distributed.
  8. Step 8: Pour into the Pan - Pour the fudge mixture into the prepared baking pan, spreading it out evenly. Use a spatula to smooth the top.
  9. Step 9: Chill - Refrigerate the fudge for at least 2 hours, or until it is firm enough to cut.
  10. Step 10: Cut and Serve - Once set, lift the fudge out of the pan using the parchment paper overhang. Cut it into squares and enjoy!

Notes

  • Constant stirring is key to achieving a smooth texture.
  • Customize with different nuts or mix-ins according to your taste.
  • Store in an airtight container for up to a week at room temperature.