Cardamom Fudge (Sheer Payra - Afghanistan) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 24 |
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Ingredients:
2 cups granulated sugar |
2/3 cup milk |
1/4 teaspoon salt |
2 tablespoons light corn syrup |
2 tablespoons butter or 2 tablespoons margarine |
1/2 teaspoon ground cardamom |
1/4 cup walnuts, chopped |
1/4 cup pistachios, chopped |
Directions:
1. Cook sugar, milk, salt and corn syrup in 2-quart saucepan over medium heat, stirring constantly, until sugar is dissolved.
2. Clip a candy thermometer to the side of the saucepan. Cook, stirring occasionally, to 240°F.
3. Remove from heat. Add margarine. Cool mixture to 120° F without stirring. (Bottom of pan will be lukewarm.).
4. Add cardamom; beat vigorously and continuously until candy is thick and no longer glossy, 5 to 10 minutes. (Mixture will hold its shape when dropped from spoon.).
5. Quickly stir in nuts.
6. Spread mixture in buttered 9 x 5-inch loaf pan. Let stand until firm. Cut into 1-inch squares.
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