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Saffron black cardamom fudge
Makes 30-35 Desserts and puddings
Ingredients
- 1 black cardamom pod, cracked open, 3–4 seeds extracted and ground
- 350g sweetened condensed milk or non-dairy alternative
- 150ml whole milk or non-dairy alternative
- 115g unsalted butter
- 450g demerara sugar
- small pinch saffron threads
- 1tbsp edible dried rose petals
- 1tbsp pistachio slivers
Method
Line a 20cm square tin with baking paper.
Put the cracked cardamom pod and the ground seeds in a non-stick or heavy-based pan with the condensed milk, milk, butter and sugar. Stir over a medium heat until the butter has melted and the sugar has dissolved, then bring to a steady boil, stirring constantly.
Let the mixture boil for around 3 minutes or until the temperature reaches 115C on a sugar thermometer. Or drop a little of the bubbling mixture on to a cold plate – if it forms a soft ball and doesn’t stick to your fingers, it is ready.
Lightly crush the saffron between your fingertips, add it to the pan and stir in with a
wooden spoon, then take the pan off the heat and carefully fish out the cardamom pod.
Let the fudge mixture sit for 4–5 minutes, then beat with the wooden spoon until it begins to come together into a ball and leaves the sides of the pan. If you like your fudge chewy, stop beating now; if you prefer it to be more melt-in-the-mouth,
keep beating until it starts to get crumbly. Once the fudge has reached your desired consistency, press it into the tin, smoothing it with the back of the spoon. Sprinkle with the rose petals and pistachio slivers, pressing them into the fudge.
Leave the fudge to cool and set for around 1–1½ hours, then score and cut into pieces. It can be stored in a tin or jar for up to 2 weeks.
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