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I have never made fudge before. Why you ask? I don’t like fudge. I have said before that I used to hate chocolate. I have grown to like some of it, but I usually don’t like chocolate by itself. So fudge has just never appealed to me. I prefer white chocolate over milk chocolate any day! So when I found this white chocolate fudge recipe AND it had cashews on the top…. this is my kind of fudge!! Making fudge was a lot easier than expected and I loved that it made a lot so that I can give it away for gifts. It was delicious! All of my favorite things in one fudgy yummy place!

White chocolate cashew fudge stacked on top of each other on a red plate.


Rating: 4 stars Difficulty of Recipe: 3 stars
Things that I changed:  Kept the recipe the same.
Things that I would do differently next time: Nothing
Will I make it again? Yes

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White Chocolate Cashew Fudge

By: Alyssa Rivers
Making fudge was a lot easier than expected and I loved that it made a lot so that I can give it away for gifts. It was delicious! All of my favorite things in one fudgy yummy place!
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 24 Squares


  • 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


  • 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 9x13. 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.


Calories: 208kcalCarbohydrates: 41gProtein: 2gFat: 4gSaturated Fat: 1gCholesterol: 4mgSodium: 62mgPotassium: 87mgFiber: 1gSugar: 39gVitamin A: 37IUVitamin C: 1mgCalcium: 43mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert, Snack
Cuisine: American
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About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

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Recipe Rating


  1. Be careful of the cooking time and temp. I cooked at medium low and was skeptical about keeping it on that long. It seemed to be carmelizing so I immediately took it off. The end result was grainy. I should have went with my instinct and took it off even sooner.

  2. Thank you for this recipe! We are hosting a cashew-cooking party and I just made this, it’s now in the fridge. So far it doesn’t look as white as the picture, but it smells delicious. Thanks again!