Cashew Nut Fudge Recipe
Cashew Nut Fudge Recipe
Ingredients:
2 c of cashews (raw, 1/2 lb)
3/4 c of sugar; granulated
1 Tbsp of butter
2 tsps of rosewater
3 edible silver-leaf sheets; if desired
Instructions:
Put raw cashew nuts inside a pot and pour in simmering water; soak for an hour.
After the hour is up, empty the cashew nuts and use a blender/food processor to grind cashew nuts so that it becomes pasty (blend in milk/water if paste clogs).
Heat up a 9-inch diameter fry pan for approximately 2 mins. in moderate heat; blend in paste & sugar then lessen the set to low-level heat.
Cook it for approximately 20 mins. Constantly stir and scrape the pan’s bottom and side. When mixture becomes thick & gummy, blend in 1 Tbsp of butter.
Use a pan to blend mixture. Distribute mixture equally into container. When fudge cools, graze the fudge’s top with rosewater and leave it to dry.
Top fudge w/ the sheets of silver leaf (edible) and slice it into desired sizes.
Store in tight container with an airtight cap to preserve shelf-life for approximately three weeks or for a number of months should it be refrigerated.
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