Pistachio, Cardamom and Rose Fudge

Name: Pistachio, Cardamom and Rose Fudge
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 64
Ingredients: 6 cardamom pods; 125 g butter, chopped; 100 mL milk; 450 g light muscovado sugar; 397 g condensed milk, we used Carnation; 100 g pistachio kernels, see GH Tip; 1/4 tsp. rose water; Pistachio kernels; Dried rose petals

This spiced fudge is as delicious as it is pretty – the perfect gift for Mother’s Day. If you can’t find rose petals, you can use freeze-dried raspberries.

By Georgie D'Arcy ColesPublished: 08 April 2021

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best fudge recipes pistachio, cardamom and rose fudge

This deliciously spiced cardamom fudge has pistachios and fragrant rose water running running through it. Perfect for Mother's Day!

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Yields:

Prep Time:

25 mins

Cook Time:

20 mins

Total Time:

45 mins

Cal/Serv:

Ingredients

6 cardamom pods
125 g butter, chopped
100 ml milk
450 g light muscovado sugar
397 g condensed milk, we used Carnation
100 g pistachio kernels, see GH Tip
1/4 tsp. rose water

To decorate

Pistachio kernels
Dried rose petals

Directions

1. Step 1Using a pestle and mortar, bash the cardamom pods to break the husks. Pick out black seeds and discard husks. Grind seeds until fine. Set aside.
2. Step 2Put the butter, milk, sugar and condensed milk into a medium-large non-stick pan. Melt over low heat, stirring constantly until sugar is completely dissolved. Turn up heat to medium and bring to a simmer. Bubble gently, stirring frequently, until the temperature reaches 115°C on a sugar thermometer (about 15-18min). Scrape into a large heatproof bowl and set aside to cool for 5min.
3. Step 3Line a 20.5cm square tin with baking parchment. Using a handheld electric whisk, beat fudge mixture on medium speed for 6min, until mixture is thick and has lost some of its shine. Quickly fold in the pistachios, ground cardamom and rose water.
4. Step 4Scrape into prepared tin, pressing into the corners with the back of a spoon. Press in some pistachios and rose petals to decorate, and leave to set at room temperature, about 4hr.
5. Step 5With the help of the parchment, lift on to a board. Cut into 2.5cm cubes and serve.