What You'll Need
- 4 1/2 cups sugar
- 1 12 oz can evaporated milk
- 2 cubes butter (2 sticks, 1/2 cup each)
- 2 12 oz bags White Chocolate Chips
- 7 oz jar marshmallow cream
- 2 tsp vanilla
- 6-9 oz salted cashews
How to Make It
- Start by putting the bags of white chocolate chips, marshmallow cream, vanilla, and 1 cube of butter in a mixing bowl I used my kitchen aid and it made the process nice and easy.
- 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.
- I kept stirring mine occasionally with a wire whisk.
- Pour hot syrup over your chocolate chips, marshmallow cream, butter, and vanilla and whip in your mixing bowl until it is fully incorporated.
- Pour this into a buttered 9×13.
- I also lined mine with parchment paper so that it would come out easily.
- 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 you are ready to cut, you can 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.