Cardamom Fudge
Yield
3 dozenPrep
15 minCook
25 minReady
45 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
sugar
|
|
| ⅔ | cup |
milk
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | tablespoons |
light corn syrup
|
|
| 2 | tablespoons |
margarine
or butter |
|
| ½ | teaspoon |
cardamom seeds
ground |
|
| ¼ | cup |
walnuts
chopped |
|
| ¼ | cup |
pistachio nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
sugar
|
|
| 158 | ml |
milk
|
|
| 1.3 | ml |
salt
|
|
| 3E+1 | ml |
light corn syrup
|
|
| 3E+1 | ml |
margarine
or butter |
|
| 2.5 | ml |
cardamom seeds
ground |
|
| 59 | ml |
walnuts
chopped |
|
| 59 | ml |
pistachio nuts
chopped |
|
Directions
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 or until small amount of mixture dropped into very cold water forms soft ball that flattens when removed from water.
Remove from heat.
Add margarine. Cool mixture to 120 degrees F without stirring.
Add cardamom. Beat vigorously and continuously until candy is thick and no longer glossy, 5 to 10 minutes.
Quickly stir in nuts.
Spread mixture in buttered 9x5x3 inch loaf pan. Let stand until firm.
Cut into 1 inch squares.
