You won't believe how easy this Chocolate Cashew Butter Fudge is to make. In under 10 minutes of prep time, you will have an entire pan of this creamy and crunchy cashew fudge.
Grab a jar of your favorite cashew butter then blend it with a bowl of melted chocolate. That is seriously all there is to making this amazing fudge.
Once you pour the fudge into a pan you can either leave it plain if you prefer a melt-in-your-mouth creamy fudge or you can sprinkle on chopped cashews to add a bit of crunch.
Either way, this chocolate fudge will have a wonderful cashew flavor.
This 2-ingredient fudge is similar in texture to our Nutella Fudge. It is firm to the touch but it melts in your mouth.
There is no sugar or condensed milk added to this fudge so it is not overly sweet. I used a 46% cocoa content semi-sweet chocolate so my fudge had a nice sweet flavor. I do suggest you use chocolate that has between 45% and 60% cocoa content.
If you use a higher cocoa content chocolate the fudge will have a more intense chocolate flavor which might mask the cashew flavor.
Check out our How To Make Easy Fudge FAQ for tips and tricks to making easy fudge. Now, let's make some fudge.
Ingredients
- 16 ounces finely chopped semi-sweet chocolate (or use chips)
- 12 ounces cashew butter
- optional: ½ cup chopped cashews
- 8-inch square pan
- non-stick tin foil or two 8-inch strips of parchment paper
type of chocolate
When making an easy chocolate fudge you want to use chocolate that you love to eat. If you don't like the flavor of the candy bar or chocolate chips right out of the package, you won't like it in this fudge.
- pure dark chocolate bars, callets, or wafers (made with cocoa butter)
- semi-sweet dark chocolate (45%-60% cocoa content)
- dark chocolate chips
NOTE: Finely chop, grate, or shave chocolate bars in order for the chocolate to melt more quickly.
Can I use milk chocolate?
- Yes, you can, but you will need to increase the amount of chocolate to 20 ounces otherwise your fudge will be too soft.
These are some of the brands of dark chocolate that I like to use. If you use the links below, I earn a small commission at no extra cost to you.
Peter's Burgundy is my absolute favorite brand of dark chocolate and when I use chips I always choose Hershey's Special Dark.
Peter's Gourmet Burgundy Di...Shop on Amazon
Callebaut Finest Belgian Se...Shop on Amazon 
HERSHEY'S SPECIAL DARK Mild...Shop on Amazon
Barry Callebaut Chocolate |...Shop on Amazon
GHIRARDELLI Semi-Sweet Choc...Shop on Amazon
Nestle Toll House Semi Swee...Shop on Amazon
Equal Exchange Organic Choc...Shop on AmazonCan I use compound chocolate also known as confectionery coating, Candy Melts, almond bark, or melting wafers to make fudge?
- Yes, you can, but know that the texture will differ.
- The cocoa butter in pure chocolate is what gives chocolate fudge a creamy texture and compound chocolates are made using vegetable oils, not cocoa butter so the texture will not be as creamy.
- The fudge will also be firmer.
Instructions
Melt the chocolate.
Microwave Method:
- Pour finely chopped chocolate (or chocolate chips) into a microwave-safe bowl.
- Heat on high power for 30 seconds.
- Remove bowl and stir chocolate.
- Continue to heat for 15-30 second bursts of power, stirring in between each.
- Once about 75% of the chocolate is melted, do not heat again. Just continue to stir until all the chunks of chocolate melt.
Stove Top Method:
- Fill a saucepan with 1 inch of water.
- Set the pan over low heat on the stove.
- Snuggly fit a bowl over the saucepan so that the bowl does not touch the water.
- Fill the bowl with your chocolate.
- Stirring frequently, allow the chocolate to melt.
- Once about 75% of the chocolate has melted, remove it from the heat and stir continuously until melted.
Stir in cashew butter.
- Stir the cashew butter well until all of the oil is incorporated.
- Pour into the melted chocolate and stir until it is well blended.
Pour into the pan.
- Line an 8-inch square pan with non-stick tin foil or with two strips of parchment paper.
- Pour the chocolate cashew butter mixture into the pan.
- Tap the pan a few times to remove any air bubbles.
- If using, sprinkle on the chopped cashews.
- Cover the pan and place it in the refrigerator for 3 hours until the fudge is set.
- Remove and allow the fudge to sit at room temperature for about an hour before cutting into squares.
Storage
- Place the fudge in an airtight container.
- Set it in a cool dry place (not in your refrigerator).
- The fudge will keep for up to 2 weeks at room temperature.
NOTE: Your fudge will have the best texture if it is stored at room temperature!
- If your fudge is melting in your warm house, then wrap it well in parchment or wax paper then place it in a zip-top bag then put that inside an airtight container.
- Store in the refrigerator for up to 3 weeks.
- Remove and allow the container to sit at room temperature for an hour before opening.
freezing my fudge
- To freeze your fudge, wrap it well in parchment or wax paper then place it in a zip-top bag then put that inside an airtight container.
- Store in the freezer for up to 3 months.
- The day before serving, place the container in the refrigerator for 24 hours.
- The day you plan to serve the fudge, remove it from the refrigerator and allow the container to sit at room temperature for 3-4 hours before opening.
- Store in the refrigerator for up to 3 weeks.
- Remove and allow the container to sit at room temperature for an hour before opening.
Video
Related Recipes
You might also like these other nut-filled fudge recipes:
Recipe
Get a printed copy of our How To Make Easy Fudge cookbook from Amazon or a printable E-book from EJunkie. The full-color fudge cookbook features 60 of our most popular easy fudge recipes.
Cashew butter blended with melted semi-sweet chocolate makes a decadent Chocolate Cashew Butter Fudge that can be topped with chopped cashews.
- 16 ounces semi-sweet chocolate, finely chopped or chips
- 12 ounces cashew butter, well stirred
- ½ cup chopped cashews (optional)
Pour chopped chocolate into a microwave-safe bowl or in the bowl of a double boiler.
Heat on high power for 30-second increments, stirring after each until 75% of the chocolate is melted or melt in a double boiler on the stovetop set over low heat.
Remove the chocolate from the heat (or do not put back in the microwave) and continue to stir the chocolate until all of the chunks have melted.
Stir in the cashew butter.
Pour into a non-stick tin foil-lined or parchment paper-lined 8-inch square pan.
If using, sprinkle chopped cashews over top.
Cover the pan then chill in the refrigerator for 3 hours until firm.
Remove and allow to warm to room temperature before cutting into 25 squares.
Calories include the cashews.
Without the cashews, the calories are 176 per piece.
Store in an airtight container at room temperature for up to 2 weeks. See the blog post for detailed instructions for freezing the fudge.
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