Cashew Nut Fudge

Discussion in 'Food and nutrition' started by yankeegrL425, Aug 23, 2005.

  1. yankeegrL425

    yankeegrL425 Guest

    Cashew Nut Fudge

    This fudge is made with cashew nuts that have been soaked in water. The
    nuts are drained, ground to a paste, and cooked with sugar until the
    mixture reaches a fudge consistency. This technique, popular with
    Marharashtrians in southwestern India, produces a soft, chewy fudge
    with a grainy texture.

    Note: Almonds, pistachios, or walnuts may be substituted for the

    2 cups raw cashew nuts (1/2 pound)
    3/4 cup sugar
    1 tablespoon butter
    2 teaspoons rose water
    3 three-inch-square pieces of silver foil (vark, optional)

    Place the cashew nuts in a bowl. Pour boiling water over them to
    cover, and soak for 1 hour. 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).
    Grease a 9-inch-square baking pan, or mark and grease a
    9-inch-square section of a cookie sheet.
    Heat a non-stick frying pan (at least 9 inches in diameter) over
    medium heat for 2 minutes. Add the nut paste and the sugar. 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. Stir in the butter.
    Pour the fudge into the greased pan or onto the greased square of
    cookie sheet. Spread it evenly by patting it gently with the spatula.
    Let it cool thoroughly.
    When cool, brush the top with the rose water, and let it dry
    briefly. Press the silver foil over the fudge, and cut 1
    1/2-inch-square or diamond-shaped pieces, using a knife dipped in cold

    Note: This fudge keeps well, if stored tightly sealed, at room
    temperature for 3 weeks and for several months in the refrigerator.

    Julie Sahni shares her tips:
    .. Barfi, Indian fudge, is a popular candy in India. It's often
    decorated with edible silver leaf (called vark or varq), real silver
    that's been hammered into sheets so tissue-thin that they are harmless
    to ingest. Sold sandwiched between two pieces of paper due to its
    extreme fragility, silver leaf is available at cake-decorating and
    Indian grocery stores. To apply it, peel off one piece of paper and
    position the vark over the food, metal-side down. Gently press the vark
    onto the food, then peel off the other piece of paper.
    .. Rose water, which adds a flowery essence to many Indian desserts,
    is available online at

    Makes about 3 dozen pieces.

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