Guest guest Posted August 16, 2009 Report Share Posted August 16, 2009 Cardamom Fudge 2 cups sugar 2/3 cup milk 1/4 tsp. salt 2 tbsps. light corn syrup 2 tbsps. margarine or butter 1/2 tsp. ground cardamom 1/4 cup chopped walnuts 1/4 cup chopped hazelnuts or almonds 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 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 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 9x5x3-inch loaf pan. Let stand until firm. Cut into 1-inch squares. Yields 32 servings. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 17, 2009 Report Share Posted August 17, 2009 What a unique fudge recipe! Sounds wonderful; where did you find this one? I put it into our files: Desserts > Candies Thank you for sending it in. ~ PT ~ , Myrtle Killian <myrtleskies wrote: > > Cardamom Fudge > > 2 cups sugar > 2/3 cup milk > 1/4 tsp. salt > 2 tbsps. light corn syrup > 2 > tbsps. margarine or butter > 1/2 tsp. ground cardamom > 1/4 cup chopped > walnuts > 1/4 cup chopped hazelnuts or almonds > > 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 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 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 9x5x3-inch loaf pan. Let stand until firm. Cut into > 1-inch > squares. Yields 32 servings. > > > > > Quote Link to comment Share on other sites More sharing options...
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