Brown Sugar Cashew Fudge Recipes

BROWN SUGAR CASHEW FUDGE

Steps:

• 1. Line 9" square pan with aluminum foil. Grease foil with the 1 1/2 tsp of soft butter and set aside.
• 2. In a heavy saucepan, combine brown sugar, milk, syrup, and 1/4 cup soft butter. Cook & stir over medium heat until brown sugar has disolved.
• 3. Now bring mixture to a rapid boil, stirring constantly for 5 minutes. Remove from heat.
• 4. Gradually add the powdered sugar and mix well. Fold in the cashews and immediately spread into prepared pan and allow to cool.
• 5. Using foil, lift fudge out of pan and cut into 1" squares. Refrigerate in an airtight container.

BROWN SUGAR FUDGE

Steps:

• Grease an 8x8-inch pan.
• Bring brown sugar, evaporated milk, and butter to a boil in a large saucepan; boil mixture for exactly 10 minutes. Remove from heat and add confectioners' sugar. Beat fudge with an electric mixer on medium speed for exactly 5 minutes. Stir in walnuts. Spread fudge into the prepared pan and let cool before cutting into squares.

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.

BROWN SUGAR CASHEW BARS

Steps:

• Heat oven to 350°F. Grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x1 inch, with shortening, or line with aluminum foil. In large bowl, mix 1/2 cup brown sugar, 2/3 cup butter, 1/2 cup corn syrup, 1 teaspoon vanilla and the egg with spoon. Stir in flour and salt. Spread in pan. Bake 18 to 20 minutes or until light golden brown.
• In 1 1/2-quart saucepan, heat 1/3 cup brown sugar and 1/3 cup corn syrup over low heat, stirring constantly, until sugar is dissolved. Stir in 1/4 cup butter and the whipping cream. Heat to boiling over medium heat; remove from heat. Stir in 1 teaspoon vanilla.
• Sprinkle cashews over crust. Pour cooked mixture over cashews; spread evenly. Bake 15 to 20 minutes or until light brown and set. Cool completely, about 1 hour. For bars, cut into 10 rows by 6 rows.

BROWN SUGAR FUDGE

Steps:

• ** I used Low Fat Eagle Brand sweetened condensed milk and it came out GREAT!
• Put everything in a glass bowl. To start I didn't even mix anything. Place in the microwave for 10 minutes, only then stopping about every 2 minutes to mix.
• Put tinfoil in a 8x8 pan with it overhanging the sides. I sprayed it with a bit of Pam (no cook spray). I don't like rounded corners in pans so I used a square Tupperware plastic freezer container I have. An easy way to get the tinfoil to fit is to place the tinfoil on the outside of the container squishing it to form all around. Then pop it off and put it inside the container.
• After ten minutes in the microwave, let mixture slightly cool. Beat with electric beater for 5 minutes.
• Pour into your 8x8 pan. Let cool in the fridge for about 3 hours.

THELMA LOU'S CASHEW FUDGE

Steps:

• 1. Grease a 9-inch square pan. In a saucepan melt the butter and add the brown sugar. Cook over lowheat 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 cashews and stir well. Spread in the prepared pan and cool.