Ingrédients pour Brown Sugar Cashew Fudge
- 1/4 cup (1/2 stick) unsalted butter
- 1 cup packed light brown sugar
- Evaporated Milk
- Light Corn Syrup
- Icing Sugar
- Salted Cashews
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Comment préparer Brown Sugar Cashew Fudge
- Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium saucepan over medium heat, combine 1 cup packed light brown sugar, 1/2 cup heavy cream, 1/4 cup unsalted butter, and 1/4 teaspoon salt.
- Stir constantly until the butter is melted and the sugar is dissolved.
- Bring the mixture to a gentle boil, stirring frequently to prevent scorching.
- Continue to boil for 5 minutes, stirring constantly, until the mixture reaches 235°F (113°C) on a candy thermometer (soft-ball stage).
- Remove from heat and stir in 1 teaspoon vanilla extract and 1 cup roasted, unsalted cashews.
- Pour the mixture into the prepared baking pan and spread evenly.
- Refrigerate for at least 2 hours, or until firm.
- Lift the fudge from the pan using the parchment paper overhang, and cut into squares.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
118g
Fat
17g
Carbs
12g