Cardamom Fudge that is!
This fudge is so good. It’s rich and full of walnuts and pistachios. The part I loved about this delightful little sugar rush, was the gorgeous scent from the Cardamom. Oh my word, it was smelling yummy! I don’t know if you have ever smelled the spice, but Cardamom is so aromatic and almost mysterious.
Think Casablanca 😉
As with any fudge, there is patience involved to make sure it reaches the right temperature and then to make sure it doesn’t catch or burn on the bottom. But every minute is worth it.
Seriously Worth It!
If you can resist hording it all for yourself, they make for perfect gift giving during the Holidays or even just a lovely gesture if you are invited to a dinner party any time of the year.
I like to make this candy more during the fall and winter, especially the Holidays. It’s an exotic treat that should be treasured and treated as such. 😉
Please remember that with cooking any candy, it can become VERY HOT and please use caution.
- 2 cups Sugar
- 2/3 cups milk
- 1/4 tsp salt
- 2 Tbls light Corn Syrup
- 2 Tbls Butter, unsalted
- 1/2 tsp Cardamom, ground
- 1/4 cup Pistachios, chopped
- Small handfull of Pistachios, whole
- 1/4 cup Walnuts, chopped
- In a saucepan over medium heat, mix the Sugar, Milk, Salt and Corn Syrup, stirring constantly until the sugar has dissolved.
- Now stirring occasionally, cook until temperature reaches 240F on a candy thermometer, (If you don't have a thermometer, you can test to see if it's ready by dropping a small amount of the candy into cold water and if it forms a small ball, and then flattens out once you remove it from the water.)
- Remove from heat.
- Add in the butter to the hot mixture and stir until the temperature now reaches 120F. (Pan on bottom will be lukewarm).
- Now add in the ground Cardamom.
- Keep stirring until the candy fudge starts to thicken.
- After about 3 minutes of stirring add in the chopped Pistachios and Walnuts. Continue to stir another 5 minutes. Mixture will start to hold it's shape.
- In a well buttered dish (I used a 9x5 loaf pan), spread the mixture evenly.
- Gently press whole Pistachios evenly across the top of fudge, so that when cut each piece will have one nut centered on top.
- Set aside until firm, (I usually wait about 45 min - 1 hr.)
- Cut into small 1 inch squares.
- Can be kept in an airtight container for up to a week.
- Makes about 20 - 24 Squares.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.