Milk Fudge with Cashews
Baking and Desserts • Indian
Description
When purchasing, make sure the cashews are raw, not dried or roasted. Otherwise, the fudge will not be white. Store the candies in an airtight container.
Ingredients
- Milk 0 qt
- Sugar 15 oz
- Cashew 5 oz
- Butter 1 tablespoon
Step-by-Step Guide
Step 1
Simmer the milk over low heat until it reduces by half.
Step 2
Add the sugar and stir constantly until the mixture thickens.
Step 3
When all the sugar has dissolved, add the cashews that have been blended into a paste. The mixture should not settle at the bottom; it needs to be stirred continuously and heated.
Step 4
When bubbles appear at the edges of the saucepan, remove the paste from the heat.
Step 5
Line a square mold with buttered foil and pour in the paste. Cool it down. Remove the slab from the mold, cut it into bars, and place them on parchment paper for final setting (it's better to do this in the evening, so by morning the fudge will be fully set).
Step 6
If you want to make shaped candies, thoroughly grease small molds with oil so that the set fudge can be easily removed.
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