Cashew Nut Fudge
Serves: 4
Fredy Murphy
1 January 1970
Based on User reviews:
46
Spice
46
Sweetness
54
Sourness
39
mins
Prep time (avg)
6
Difficulty
Ingredients:
Directions:
1
Place the cashew nuts in a bowl
2
Pour boiling water over them to cover, and soak for 1 hour
3
Drain the nuts, put them in the container of an electric blender or food processor, and reduce them to a fine paste (adding a little milk or water if the paste begins to clog)
4
Grease a 9-inch-square baking pan, or mark and grease a 9-inch-square section of a cookie sheet
5
Heat a non-stick frying pan (at least 9 inches in diameter) over medium heat for 2 minutes
6
Add the nut paste and the sugar
7
Reduce heat to medium-low and cook, stirring and scraping the sides and bottom of the pan constantly with a flat spatula for 20 minutes or until the fudge is thick and sticky
8
Stir in the butter
9
Pour the fudge into the greased pan or onto the greased square of cookie sheet
10
Spread it evenly by patting it gently with the spatula
11
Let it cool thoroughly
12
When cool, brush the top with the rose water, and let it dry briefly
13
Press the silver foil over the fudge, and cut 1 1/2-inch-square or diamond-shaped pieces, using a knife dipped in cold water
14
Place the cashew nuts in a bowl
15
Pour boiling water over them to cover, and soak for 1 hour
16
Drain the nuts, put them in the container of an electric blender or food processor, and reduce them to a fine paste (adding a little milk or water if the paste begins to clog)
17
Grease a 9-inch-square baking pan, or mark and grease a 9-inch-square section of a cookie sheet
18
Heat a non-stick frying pan (at least 9 inches in diameter) over medium heat for 2 minutes
19
Add the nut paste and the sugar
20
Reduce heat to medium-low and cook, stirring and scraping the sides and bottom of the pan constantly with a flat spatula for 20 minutes or until the fudge is thick and sticky
21
Stir in the butter
22
Pour the fudge into the greased pan or onto the greased square of cookie sheet
23
Spread it evenly by patting it gently with the spatula
24
Let it cool thoroughly
25
When cool, brush the top with the rose water, and let it dry briefly
26
Press the silver foil over the fudge, and cut 1 1/2-inch-square or diamond-shaped pieces, using a knife dipped in cold water
27
Note: This fudge keeps well, if stored tightly sealed, at room temperature for 3 weeks and for several months in the refrigerator
28
Note: This fudge keeps well, if stored tightly sealed, at room temperature for 3 weeks and for several months in the refrigerator