Chocolate Butterscotch Salted Cashew Fudge: Creamy marshmallow fluff based fudge made with semisweet chocolate and butterscotch chips all filled with lots of salted cashew pieces.
Hey look, I made fudge.
You can’t say I don’t give you options in the fudge category. 😀
I sometimes find butterscotch chips a little too sweet for me.
Which is saying a lot because I can handle my sweets.
So I wanted a flavor that could off set the sweetness.
Back in 2010 I made some Butterscotch Cashew Bars which made me fall in love with the combo of cashews and butterscotch.
It helps cut the sweetness.
So does the addition of the semisweet chocolate.
Do you have to use salted cashews?
No, but they really do add to the depth of flavor of the fudge.
But that is up to you since not everyone likes salted nuts in their baked goods.
This fudge has been team tested…aka the hockey team has eaten it and approves. 🙂
Which means it’s definitely a keeper.
Keys to Successful Fudge:
- Have a thermometer. I don’t like the old fashioned ones that you clip to the side. Those never work for me. I like digital and use this one.
- Use Baker’s sugar. Also known as caster or superfine sugar. I don’t always follow my own rule because I don’t always have it on hand but it makes for a less gritty fudge.
- Use good butter. Preferably European. They higher the butterfat content the better. Cheaper butter often has too much water in it and will cause your fudge to separate.
- Same goes for your chocolate. The cheaper the chocolate the more likely it is to separate. If using chips I tend to use Guittard. And when making extra special fudge I used TCHO.