White Chocolate Cashew Fudge Recipe

Start by putting the bags of white chocolate chips, marshmallow cream, vanilla, and 1 cube of butter in a mixing bowl.

In a saucepan compine the butter, sugar and evaporated milk. Bring to a boil on medium high heat and let it boil for 10 minutes.

Pour hot syrup over the chocolate chips, marshmallow cream, butter, and vanilla and whip in the mixing bowl until it is fully incorporated.

Pour this into a buttered 9×13-inch pan.

Press and evenly spread the cashews on top making sure they are secure so they won’t come out when it is flipped upside down. Place in fridge for a few hours to set.

Once ready to cut, run the bottom of the pan under hot water to help release the fudge in the pan. Flip over on a parchment paper and cut them into squares.