Cashew Nut and White Chocolate Fudge


Recipe by: Sanjana Modha


  • 250g sugar
  • 200ml water
  • 600g ground cashew nuts, (coarseness depends on your taste)
  • 1 tsp coarsely ground cardamom seeds
  • 2 tsp vanilla extract
  • 100g white chocolate
  • Set aside a 12-inch cake tin greased with the 1 tsp of oil

Use imperial measurements


How to make Cashew Nut and White Chocolate Fudge

Bring the sugar and water to boil in a large heavy based pan until the sugar Technique: Syrup Try using Lyle's Golden Syrup® to add a deliciously-thick and velvety caramel flavour to your recipe. Watch Andy Bates create mouth-watering bakes using the world's best-loved syrup brand. I know this Watch now syrup thermometer reaches 115°C/soft ball stage.

Quickly and carefully add the ground cashew nuts, vanilla extract and cardamom seeds. Mix together until the mixture resembles a non-sticky dough.

Place this mixture in the greased pan and smooth the surface as much as you possibly can because you are going to cover with chocolate. I use a hot metal spoon to get a completely flat surface. Cool over night, but not in the fridge.

Melt the chocolate over a bain-marie and cover the set fudge with the melted chocolate. Smooth over and allow to cool at room temperature until the chocolate sets.

Cut the chocolate fudge into diamond shapes or any other shape you may wish to. Decorate as you wish. I used sugar flowers and lots of glitter.