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cardamom Fudge (sheer Payra — Afghanistan) this Fudge Is Used To Celebrate Festive Occasions. 2 Cups Granulated Sugar
2/3 Cup Milk
1/4 Teaspoon Salt
2 Tablespoons Light Corn Syrup
2 Tablespoons Butter Or Margarine
1/2 Teaspoon Ground Cardamom
1/4 Cup Chopped Walnuts
1/4 Cup Chopped Pistachios cook Sugar, Milk, Salt And Corn Syrup In 2-quart Saucepan Over Medium Heat, Stirring Constantly, Until Sugar Is Dissolved. Cook, Stirring Occasionally, To 240 Degrees F On Candy Thermometer. Remove From Heat. Add Margarine. Cool Mixture To 120 Degrees F Without Stirring. (bottom Of Pan Will Be Lukewarm.) 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.) Quickly Stir In Nuts. Spread Mixture In Buttered 9 X 5-inch Loaf Pan. Let Stand Until Firm. Cut Into 1-inch Squares. |
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