Cashew White Fudge Bites
|Sugar||2 Cup (32 tbs)|
|Evaporated milk||5 Ounce (1 Can, 2/3 Cup)|
|Butter||1⁄2 Cup (8 tbs)|
|Baking white chocolate square/One 6-ounce package white baking bars, chopped||6 Ounce, chopped|
|Marshmallow creme||3 1⁄2 Ounce (1 Jar)|
|Chopped cashews||1⁄2 Cup (8 tbs)|
Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan.
Butter foil; set pan aside.
Butter the sides of a heavy 2-quart saucepan.
Combine sugar, evaporated milk, and butter in the saucepan.
Cook and stir over medium-high heat until mixture boils.
Clip a candy thermometer to side of pan.
Be sure the bulb is well covered and not touching bottom of pan.
Reduce heat to medium; continue cooking and stirring until temperature registers 236° (7 to 10 minutes).
Mixture should boil gently over entire surface.
Remove saucepan from heat; remove thermometer.
Add chopped white chocolate; stir until melted.
Stir in marshmallow creme, chopped cashews, and vanilla until mixture is combined.
Beat by hand for minute.
Pour into prepared pan.
Allow fudge to cool and become somewhat firm on the surface (10 to 20 minutes).
Score into four large squares.
When candy is firm, use foil to lift it out of pan.
Use a knife with a long blade to cut each large square into 4 smaller squares.
Then cut diagonally to make a total of 8 triangles for each large square.
Repeat with remaining large squares.
Lightly press a cashew half into each piece, if desired.
Store tightly covered.