The subtle flavouring of cardamom in this fudge makes it quite irresistible.
| In short |
|
|---|
Method
1 Butter or oil a 20cm x 30cm non-stick tin.
2 Slowly heat the sugar in a heavy saucepan with the water, milk and butter till dissolved completely. Wash any sugar crystals from the sides of the pan with a wet pastry brush.
3 Raise the heat, boil the syrup to the softball stage (113°C/235°F on a confectionery or sugar thermometer), take the pan straight off the heat and dip the base in cold water.
4 Let the syrup rest for a minute or two, then, with a wooden spoon, stir in the cardamom. Continue stirring till the syrup starts to grain and stiffen, then pour into the prepared tin.
5 While warm, mark into squares, then cut into pieces when cold. Store in an airtight container, separated by greaseproof paper.
Don't miss...
More sweet recipes
More Country Living recipes
See all of our magazine recipes
Comments
In this month's issue of...
- The art of decorating: inspired by the Bloomsbury look; join our paint workshop
- Village diary: a reader's year in words & pictures
- Perfect setting: how to make jams & jellies
- Working 5 to 9: start a business without giving up the day job
- Outdoor rooms: essential guide to design, materials and furnishings
Community
Forums
|
6/9/2010 5:51:03 AM
|
|
5/9/2010 10:44:33 PM
|
Blogs
|
3/9/2010 10:10 AM GDT
|
|
3/9/2010 8:54 AM GDT
|
Most recent members
|
6/9/2010 12:38 AM GDT
|
|
|
1/8/2007 12:00 AM GDT
|
