Saffron Black Cardamom Fudge
A recipe for Saffron Black Cardamom Fudge! This decadent fudge is topped with dried rose petals and pistachio slivers.
Servings 30 -35 Pieces
Ingredients
- 1 black cardamom pod cracked open, 3-4 seeds extracted and ground
- 350 grams (12 ounces) sweetened condensed milk or non-dairy alternative
- 150 milliliters (5 fluid ounces) whole (full-cream) milk or non-dairy alternative
- 115 grams (4 ounces) unsalted butter
- 450 grams (1 pound) Demerara sugar
- Small pinch of saffron threads
- 1 tablespoon edible dried organic rose petals
- 1 tablespoon pistachio slivers
Instructions
- Line a 20 centimeter (8 inch) square tin with baking paper and set aside.
- Put the cracked cardamom pod and the ground seeds into a non-stick or heavy-based saucepan with the condensed milk, milk, butter and sugar.
- Stir over 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 about 3 minutes, or until the temperature reaches 115˚C (239˚F) on a sugar thermometer.
- 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 like 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- this will take about 1-1 1/2 hours- before scoring it, then cut into pieces and store in a tin or jar for up to 2 weeks.