Add the sugar and water to the pot and mix well.
Secure the lid, close the pressure valve and cook for 10 minutes at high pressure.
Quick release pressure.
Add ghee and flour to the pot and quickly stir until well combined. The mixture should easily leave the sides of the pot and look like it’s coming together - it should not look runny. If it does look runny, press sauté and stir the dough for 1-2 minutes or until it starts to leave the sides of the pot (if you are using homemade cashew flour, that does tend to have more moisture and so you will need to sauté for 2-3 minutes).
Dump the dough out onto a silicone mat (or a well greased piece of parchment paper). Place parchment paper on top of the fudge and use a rolling pin to roll the dough out to desired thickness (I prefer ¼ inch thickness - this rolling pin makes it easy to roll out the fudge). This is what the dough should look like before you roll it out:
This fudge will set in 10 minutes! Once the fudge looks firm, use a pizza cutter (or a knife) to cut the fudge into pieces. The fudge will continue to cool down and firm up. You can keep it on the counter for a couple days. After that, I’d suggest storing it in the freezer.