Chocolate Butterscotch Salted Cashew Fudge with Marshmallow
This rich, creamy fudge combines the deep flavors of chocolate and butterscotch with crunchy salted cashews and fluffy marshmallow crème. The candy thermometer ensures perfect texture by reaching the precise soft ball stage at 234°F. The combination of semisweet chocolate and butterscotch chips creates complex sweetness, while the salted cashews add satisfying crunch and balance. Perfect for holidays, gift-giving, or whenever you crave an indulgent homemade treat that's surprisingly approachable for home cooks.
Ingredients
- 2 cups granulated sugar
- 4 oz unsalted butter
- ½ cup heavy cream
- 1 cup butterscotch chipswhite chocolate chips1:1contains:milkdairy-free
similar sweetness
- 1 cup semisweet chocolate, finely chopped
- 1 cup salted cashews, choppedtoasted almonds1:1contains:tree_nuts
different flavor profile
- 7 ounce marshmallow crème, jarmarshmallows1 cup mini marshmallowsnone
melts differently
Instructions
- 1
Line an 8x8 inch pan with parchment with overhang and coat with baking spray
- 2
Combine sugar, butter, and heavy cream in a large heavy bottomed sauce pan and bring to a boil over medium heat
- 3
Once boiling, attach a candy thermometer and reduce heat to a hair above medium low and cook for 7-10 minutes until thermometer reads 234°F, stirring constantly
- 4
Remove from heat and add semisweet chocolate and butterscotch chips, stirring vigorously with a wooden spoon until chocolate has melted and mixture is smooth
- 5
Add marshmallow crème and mix until well blended
- 6
Fold cashew pieces into the fudge
- 7
Pour into prepared pan
- 8
Top with extra cashew pieces if desired
- 9
Let cool to room temperature
- 10
Lift out of pan and onto a cutting board
- 11
Cut into desired pieces
Tips
Use a candy thermometer for accuracy - reaching exactly 234°F ensures proper fudge texture that's neither too soft nor too hard.
Stir constantly once boiling begins to prevent burning and ensure even cooking throughout the sugar mixture.
Let fudge cool completely at room temperature before cutting for clean, neat squares that hold their shape.
Good to Know
Store in airtight container at room temperature for up to 2 weeks or refrigerate for up to 1 month.
Can be made up to 1 week ahead and stored covered at room temperature.
Serve at room temperature for best texture and flavor.
Common Mistakes
Use a candy thermometer to avoid overcooking past 234°F which makes fudge too hard.
Stir constantly during cooking to avoid burning the sugar mixture on the bottom.
Substitutions
Dairy-Free Swaps
General Alternatives
different flavor profile
FAQ
Can I make this without a candy thermometer?
A candy thermometer is highly recommended for accuracy, but you can test by dropping a small amount into cold water - it should form a soft ball that flattens when removed.
What if my fudge doesn't set properly?
If too soft, the mixture likely didn't reach 234°F. If too hard, it was overcooked. Next time, monitor temperature carefully and stir constantly.
How long does this fudge keep?
Store covered at room temperature for up to 2 weeks or refrigerate for up to 1 month. For longer storage, wrap well and freeze for up to 3 months.