2 cups sugar
1/3 cup heavy cream
1/2 cup milk
1/8 teaspoon coarse kosher salt
1 teaspoon vanilla extract
1 cup cashew butter -- at room temperature
Butter an 8x8x2-inch baking dish or cake pan, working it into all the crevices. Combine the sugar, cream, milk, and salt in a medium saucepan. Cook over medium heat, stirring constantly until the sugar dissolves. Once the mixture begins to bubble, stir frequently until it reaches 235F on a candy thermometer, about 15 minutes. Remove the pan from the heat. Stir in the vanilla and cashew butter; continue stirring for about 5 minutes, until the cashew butter has been completely absorbed, and the fudge is smooth, free of lumps, and very thick. Transfer the candy into the prepared pan, spreading it evenly with a rubber spatula. Set the dish aside for about 1 hour for the fudge to cool and harden. Cut it into 1-inch squares. Store the fudge in an airtight container that has been lined with wax paper. It has a shelf life of 1 month, or can be stored for up to 2 months in the refrigerator.
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