The recipe for Thelma Lou's Cashew Fudge is on page 220 of Aunt Bee's Mayberry Cookbook. 1/2 cup butter or margarine, 1 cup packed brown sugar, 1/4 cup milk, 1 3/4 to 2 cups sifted confectioners' sugar, 1 cup cashews. Grease a 9-inch square pan. In a saucepan melt the butter and add the brown sugar. Cook over low heat for 2 minutes, stirring constantly. Add the milk and continue cooking, stirring until the mixture boils. Remove from the heat and allow to cool. Gradually add the confectioners' sugar until the mixture is of fudge consistency. Add the nuts. Spread in the prepared pan and cool. Makes 36 pieces. Enjoy.... Mary Grace in Georgia
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