Thelma Lous Cashew Fudge Recipes

Steps:

• 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.

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.

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.

Steps:

• Line a 9-in. square pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. , In a heavy saucepan, combine the brown sugar, milk, corn syrup and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring mixture to a rapid boil, stirring constantly for 5 minutes., Remove from the heat. Gradually add confectioners' sugar; mix well. Fold in cashews. Immediately spread into prepared pan. Cool. Using foil, lift fudge out of pan. Cut into 1-in. squares. Refrigerate in an airtight container.

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.

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.