Cashew fudge

You'll need

200 gm cashews 400 ml sweetened condensed milk 50 gm unsalted butter, coarsely chopped 2 tbsp golden syrup 40 gm Dutch-process cocoa 1 tsp vanilla essence For greasing: vegetable oil


  • 01
  • Preheat oven to 180C. Roast cashews on an oven tray, stirring occasionally, until golden and well-roasted (10-20 minutes).
  • 02
  • Meanwhile, bring condensed milk, butter, golden syrup and ½ tsp salt to the simmer in a non-stick saucepan over high heat. Sift cocoa over and stir to combine, then simmer, stirring continuously, until fudge is very thick and a teaspoon of mixture forms a soft ball when dropped into cold water (10-15 minutes).
  • 03
  • Stir in cashews and vanilla, then pour into a 20cm x 8cm loaf tin lined with baking paper and press the mixture flat with the back of an oiled spoon. Refrigerate until cool and set (30-45 minutes), then cut into 2cm pieces and serve. Fudge will keep in an airtight container for 7 days.
This recipe is from the September 2011 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 40 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 40 people

Drink Suggestion

Vietnamese iced coffee with sweetened condensed milk ice-cream.

You might also like...

Easter lunch recipes


Christmas pudding ice-cream

Cupcake recipes


Raspberry and Mint Mojito

Thomas Keller's sandwich recipes


Neil Perry: Prawn cocktail

Grilling recipes


Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes


Serge Dansereau: Homemade lemonade

Pickle and preserve recipes


Serge Danserau: Duck confit and potato terrine

15 (shameless) chocolate recipes


Serge Dansereau: Marinated goat’s cheese with summer vegetables

Sexy salad recipes


conversion tool