Cardamom fudge

Serves: 8

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Total Time: 35

Prep Time: 5

Cook Time: 30

• Makes about 900g
• 700 gram(s) golden granulated sugar
• 175 ml water
• 400 gram(s) tin sweetened condensed milk
• 110 gram(s) salted butter
• Half teaspoon(s) ground cardamom seeds

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.

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