this recipe for Cashewnut Fudge is so easy and delicious! I wanted to share -
Yields about 20 diamond-shaped pieces.
1 cup of cashews
3/4 cup (or slightly less if you prefer) of sugar
1/4 cup of water
Method:
1.Finely grind the cashews to a powder. A coffee grinder does a great job of this.
2.Mix the sugar and water in a wide saucepan.
3.Heat till small bubbles begin to appear on the surface.
4.Stir gently and let it come to a rolling boil. No need to check for string consistency etc of the syrup.
5.Pour in the cashew powder and stir well to avoid lumps.
6.Keep stirring for a few minutes and you should notice the mixture getting a little thicker.
7.Put a little drop on a chilled plate and test to see if it hardens slightly. You should be able to roll it into a loose ball.
8.If it does, switch off the heat and move the pan away from the hot surface.
9.Let it cool slightly and dump out the contents onto a board or a clean countertop.
10.Knead well with your hands (much like you would knead bread dough) to make it smooth and glossy.
11.Roll out with a rolling pin into 1/4 inch thick sheet and cut into diamond shaped pieces.
12.Gather all the end bits and knead again and repeat the process. No wastage!!
13.Let cool/dry and pack in tins between sheets of waxed paper.
14.Store at room temperature for a week or in the fridge for longer.
Tips:
1.If the mixture remains runny after it has cooled down, you can heat it up a bit more or microwave it to get it to thicken up.
2.If you have over cooked it and the mixture becomes powdery, add a few drops of milk to knead it. This will reduce the shelf life a bit, but won't make any difference in taste.