Prep 5 mins
Cook 20 mins
"From Aunt Bee's Mayberry Cookbook." Very good and rich!
Make and share this Thelma Lou's Cashew Fudge recipe from Food.com.
- 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.
I made 8 different types of fudge this Christmas and DH declared this was in his top 2. It was a great addition to my holiday fudge assortment that I gave to my co-workers!
I'm not much of a cook but made this fudge and it was great!
Fabulous! And a lovely change from regular chocolate fudge. I added 1 tablespoon light corn syrup with the brown sugar and butter, (I'm always afraid of a grainy texture in fudge), and used salted cashews. Sweet and salty and creamy! YUM! It just doesn't get any better! Only 5 pieces of this left after the neighbors left. I'll be adding this to my holiday treats. Thanks for a great, fast, and simple recipe, Sarah!