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© Meredith Corporation. All rights reserved. Used with permission.
Line a 13-by-9-inch baking pan with foil, extending the foil over the edges of the pan. Butter the foil. Sprinkle the bottom of the pan evenly with cashews; set aside.
In a large microwave-safe bowl, heat condensed milk, chocolate chips, white chips, chocolate-hazelnut spread, coffee, cinnamon and cayenne, uncovered, on high for 3 to 4 minutes or until melted and smooth, stirring after every minute. Stir in butter until melted.
Gently and quickly spread the fudge mixture over the cashews in the pan. Let cool to room temperature. Cover and refrigerate at least 4 hours or until firm. When the fudge is firm, use the foil to lift it out of the pan. Cut into pieces. Store tightly covered in the refrigerator for up to 3 weeks.