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.
- 2 cups granulated sugar
- 4 oz. unsalted butter
- ½ cup heavy cream
- 1 cup butterscotch chips
- 1 cup semisweet chocolate, finely chopped
- 1 cup salted cashews, chopped
- 7-ounce jar marshmallow crème
- Line an 8×8 inch pan with parchment with an overhang so you can lift the fudge out later and coat with baking spray.
- Combine sugar, butter, and heavy cream into a large heavy bottomed sauce pan and bring to a boil over medium heat.
- Once boiling, attach a candy thermometer and reduce the heat to a hair above medium low and cook for 7-10 minutes until your thermometer reads 234°F (soft ball stage), stirring constantly.
- Once you reach 234F remove from heat and add the semisweet chocolate and butterscotch chips stirring vigorously with a wooden spoon until the chocolate has melted and the mixture is smooth.
- Add the marshmallow crème and mix until well blended.
- Fold cashew pieces into the fudge.
- Pour into prepared pan.
- Top with extra cashew pieces if desired.
- Let cool to room temperature.
- Then lift out of the pan and onto a cutting board.
- Cut into whatever amount you want.