Creamy vanilla fudge

Creamy vanilla fudge with just 4 ingredients?! YES PLEASE!!

Aprons on? Let‘s Cook!

20 mins
Freeze for 1 hour

So easy, so yummy and such a great way to get some cashew nuts into kids which are packed full of minerals like magnesium, zinc, copper and phosphorus.


  • 160g cashew nuts
  • 30g honey
  • 30g butter (or coconut oil)
  • 3 teaspoons of vanilla essence
  • Splash of milk if needed (or dairy free alternative)


  • Small container for the freezer
  • Parchment paper
  • Blender
  • Spatula


Nuts, dairy (optional)


1 Soak 160g cashew nuts in boiling water for 20 - 30 mins
2 Strain and then add to a blender with 30g honey, 30g melted butter (or coconut oil) and 3 tsp vanilla essence
3 Blend till smooth (add a drop of milk if it won’t catch in the blender)
4 Pop into a small container lined with parchment and place in the freezer for an hour
5 Chop into squares and then store in the fridge for up to a week
Creamy vanilla fudge

Comments (2)

  1. I wondered if you could consider old fashioned bread & butter pudding as was made in the war years without any fancy bits. I seem to remember it was just buttered white bread into a buttered dish, covered in egg & milk mix then sprinkled with sultanas, plus a little sprinkled nutmeg (optional) then cooked until golden brown. I cannot remember quantities and cooking heat/time? But my ‘Little Cook’ loves it.

    1. Helen Burgess says:

      What a lovely idea! We will definitely look into this idea – thank you!

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