Cashewcaramelfudge Food

CASHEW CARAMEL FUDGE

Steps:

• Line a 9-in. square pan with foil; butter the foil with 2 teaspoons butter. Set aside. , In a large heavy saucepan, combine the milk, sugar and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Remove from the heat; stir in chocolate chips and marshmallow creme until melted. Fold in the caramels, cashews and vanilla., Pour into prepared pan. Cool. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.

GRANDMA'S CANADIAN CASHEW CARAMELS

Steps:

• Lightly spray a 9x13 inch baking dish with butter flavored cooking spray. Arrange chopped cashews in the bottom of dish.
• Combine brown sugar, golden syrup, sweetened condensed milk, and butter in a large, heavy bottomed saucepan. Bring to a boil over medium-high heat. Do not stir once the sugar syrup begins to boil. Heat to 250 degrees F (120 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
• Pour caramel over top of cashews. Stir well. Use a heatproof rubber spatula to spread the mixture evenly in the dish; allow to cool for 1 hour. Cut cooled caramel into squares or roll into balls as desired.

CASHEW NUT FUDGE

Steps:

• 1. Place the cashew nuts in a bowl. Pour boiling water over them to cover, and soak for 1 hour. Drain the nuts, put them in the container of an electric blender or food processor, and reduce them to a fine paste (adding a little milk or water if the paste begins to clog).
• 2. Grease a 9-inch-square baking pan, or mark and grease a 9-inch-square section of a cookie sheet.
• 3. Heat a non-stick frying pan (at least 9 inches in diameter) over medium heat for 2 minutes. Add the nut paste and the sugar. Reduce heat to medium-low and cook, stirring and scraping the sides and bottom of the pan constantly with a flat spatula for 20 minutes or until the fudge is thick and sticky. Stir in the butter.
• 4. Pour the fudge into the greased pan or onto the greased square of cookie sheet. Spread it evenly by patting it gently with the spatula. Let it cool thoroughly.
• 5. When cool, brush the top with the rose water, and let it dry briefly. Press the silver foil over the fudge, and cut 1 1/2-inch-square or diamond-shaped pieces, using a knife dipped in cold water.
• Note: This fudge keeps well, if stored tightly sealed, at room temperature for 3 weeks and for several months in the refrigerator.

CASHEW CARAMEL FUDGE

Steps:

• Line a 9inch square baking pan with foil; butter the foil with 2 tbls. butter.
• Set aside.
• In a large heavy saucepan, combine milk, sugar and remaining butter.
• Cook and stir over medium heat until sugar is dissolved.
• Bring to a rapid boil; boil for 5 minutes, stirring constantly.
• Remove from heat; stir in chocolate chips and marshmallow creme until melted.
• Fold in caramels, cashews and vanilla; mix well.
• Pour in prepared pan.
• Cool.
• Remove from pan and cut into 1-inch squares.
• Store at room temperature.

CASHEW CARAMEL SUNDAES

Steps:

• Bring 1/4 cup sugar and 1 tablespoon each light corn syrup and water to a simmer in a saucepan over medium heat; swirl (don't stir) until dark amber, 8 minutes. Remove from the heat; whisk in 1/2 cup heavy cream. Stir in 1/2 cup chopped cashews, 1 tablespoon butter, 1/4 teaspoon vanilla and a pinch of salt. Sever over ice cream.

CAJETA CARAMEL FUDGE

Steps:

• Line 9-inch square pan with foil. Spray lightly with cooking spray.
• In large microwavable bowl, microwave chocolate chips and condensed milk uncovered on High 1 minute; stir. Microwave 45 seconds longer; stir until smooth. Add 1 1/2 cups cashews. Spread evenly in pan. Refrigerate 1 hour.
• In medium microwavable bowl, microwave white chocolate and cajeta uncovered on High 1 minute, stir. Microwave 45 seconds longer; stir until smooth. Spread evenly over fudge layer. Sprinkle with 1 cup cashews; press gently into caramel layer. Sprinkle with salt. Refrigerate about 3 hours or until firm. Cut into 6 rows by 6 rows. Store covered at room temperature.

CARAMEL CASHEW FUDGE RECIPE

Steps:

• SPRAY a 9 inch baking pan with cooking spray. Set aside.
• COMBINE milk, sugar and remaining butter in a large heavy saucepan. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Remove from the heat; stir in chocolate chips and marshmallow creme until melted. Fold in the caramels, cashews and vanilla.
• POUR into prepared pan. Cool. Once set, cut fudge into 1-in. squares. Store in an airtight container.

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.

CASHEW CARAMEL CORN

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Mix popcorn and cashews together in a large roasting pan.
• Combine brown sugar, corn syrup, butter, salt, and cream of tartar in a large saucepan. Bring to a boil, stirring constantly, until a candy thermometer inserted into the middle of the syrup, not touching the bottom, reads 260 degrees F (127 degrees C), 6 to 8 minutes.
• Remove syrup from heat; stir in baking soda. Pour over popcorn and cashews; stir to coat.
• Bake in the preheated oven, stirring every 20 minutes, until sugar mixture has baked and caramelized onto popcorn and cashews, about 1 hour. Spread cashew caramel corn onto a parchment paper-lined baking sheet to cool. If desired, form into balls while still warm.