Salted Cashew Sweet Potato Fudge Recipes

SALTED CASHEW SWEET POTATO FUDGE

Steps:

• Spray a 4 x 5-inch glass dish with non-stick baking spray; set aside.
• Warm a glass bowl and add white chocolate chips. Heat in microwave, stopping every 20 seconds to stir.
• When melted, stir in mashed Bruce's® Yams Cut Sweet Potatoes, cream, vanilla, salt and nutmeg. Mix quickly, then add cashew butter and continue to mix until very smooth. Pour mixture into prepared dish. Sprinkle with chopped cashews (patting them gently into fudge).
• Refrigerate for a minimum of 2 hours.

SWEET AND SALTY FUDGE

Steps:

• Line an 8-inch square baking pan with aluminum foil. Coat the foil with cooking spray.
• In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk. Cook, stirring, until melted and smooth, 6 to 8 minutes. Pour the mixture into the prepared baking pan and spread to even out the surface. Top with spoonfuls of the peanut butter. Using a skewer or butter knife, swirl the peanut butter into the chocolate mixture. Sprinkle over the crushed chips and pretzels. Let the fudge cool for 30 minutes on the counter, then lightly cover and refrigerate for 1 hour.
• Lift the foil out of the pan and peel it from the fudge. Cut into small squares to serve.

BROWN SUGAR CASHEW FUDGE

Steps:

• Line a 9-in. square pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. , In a heavy saucepan, combine the brown sugar, milk, corn syrup and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring mixture to a rapid boil, stirring constantly for 5 minutes., Remove from the heat. Gradually add confectioners' sugar; mix well. Fold in cashews. Immediately spread into prepared pan. Cool. Using foil, lift fudge out of pan. Cut into 1-in. squares. Refrigerate in an airtight container.

SALTED CASHEW SWEET POTATO FUDGE

Steps:

• Spray a 4 x 5-inch glass dish with non-stick baking spray; set aside.
• Warm a glass bowl and add white chocolate chips. Heat in microwave, stopping every 20 seconds to stir.
• When melted, stir in mashed Bruce's® Yams Cut Sweet Potatoes, cream, vanilla, salt and nutmeg. Mix quickly, then add cashew butter and continue to mix until very smooth. Pour mixture into prepared dish. Sprinkle with chopped cashews (patting them gently into fudge).
• Refrigerate for a minimum of 2 hours.

SALTED CASHEW SWEET POTATO FUDGE

Steps:

• Spray a 4 x 5-inch glass dish with non-stick baking spray; set aside.
• Warm a glass bowl and add white chocolate chips. Heat in microwave, stopping every 20 seconds to stir.
• When melted, stir in mashed Bruce's® Yams Cut Sweet Potatoes, cream, vanilla, salt and nutmeg. Mix quickly, then add cashew butter and continue to mix until very smooth. Pour mixture into prepared dish. Sprinkle with chopped cashews (patting them gently into fudge).
• Refrigerate for a minimum of 2 hours.

SALTED CASHEW SWEET POTATO FUDGE

Steps:

• Spray a 4 x 5-inch glass dish with non-stick baking spray; set aside.
• Warm a glass bowl and add white chocolate chips. Heat in microwave, stopping every 20 seconds to stir.
• When melted, stir in mashed Bruce's® Yams Cut Sweet Potatoes, cream, vanilla, salt and nutmeg. Mix quickly, then add cashew butter and continue to mix until very smooth. Pour mixture into prepared dish. Sprinkle with chopped cashews (patting them gently into fudge).
• Refrigerate for a minimum of 2 hours.

SALTED CASHEW SWEET POTATO FUDGE

Steps:

• Spray a 4 x 5-inch glass dish with non-stick baking spray; set aside.
• Warm a glass bowl and add white chocolate chips. Heat in microwave, stopping every 20 seconds to stir.
• When melted, stir in mashed Bruce's® Yams Cut Sweet Potatoes, cream, vanilla, salt and nutmeg. Mix quickly, then add cashew butter and continue to mix until very smooth. Pour mixture into prepared dish. Sprinkle with chopped cashews (patting them gently into fudge).
• Refrigerate for a minimum of 2 hours.