Cardamom and pistachio fudge

Cardamom seeds add an exotic note to a classic fudge enriched with the flavour and crunchy texture of pistachio nuts.

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Nutrition (per portion)

Total Fat--

Saturated Fat

Total Carbohydrate--


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Serves: 20



U.S. U.K. Conversion chart
  • Makes about 900g
  • 680 gram(s) unrefined, organic, granulated sugar
  • 175 ml water
  • 400 gram(s) sweetened condensed milk
  • 110 gram(s) lightly salted butter
  • 110 gram(s) pistachio kernels, roughly chopped
  • Half teaspoon(s) freshly ground cardamom seeds


  1. Butter or oil a tin measuring about 20cm square. Put the sugar in a heavy saucepan with the water, sweetened condensed milk and butter and heat slowly until the sugar has dissolved completely. Wash down any sugar crystals from the sides of the pan using a pastry brush dipped in cold water.
  2. Raise the heat and boil the syrup to soft-ball stage (113°C / 235°F on a sugar thermometer, or until a droplet of the liquid forms a soft ball in a glass of cold water). Take the pan off the heat and dip the base in cold water to prevent the temperature of the syrup rising higher.
  3. Rest the syrup for a minute or two, then stir in the pistachios and cardamom. Beat the syrup with a wooden spoon until it begins to thicken and, before it becomes too stiff, pour it into the prepared tin. While the fudge is still soft, mark out the surface in squares, and when it is cold, cut it into pieces. Store the fudge in an airtight container, separating layers with waxed paper. Recipe by Shona Crawford Poole
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