Adam Liaw's cardamom and pistachio fudge
A basic butter fudge gets a spicy twist with a touch of cardamom.
Ingredients
200g dark brown sugar
200g caster sugar
395g can sweetened condensed milk
150ml milk
50g unsalted butter
½ tsp ground cardamom
a few pinches of good sea salt
3 tbsp roughly chopped pistachios
Method
1. Combine the sugars, condensed milk, milk and butter in a pan and bring to a simmer, stirring to dissolve the sugar. Simmer, stirring occasionally for about 10-15 minutes (until the mixture reaches 114C).
2. Remove from the heat and stir through the cardamom and a pinch of salt. Stand for 5 minutes, then beat the mixture with a spatula for about 10 minutes until it is no longer shiny and has started to firm. You can also use a stand mixer with either the beater or dough hook attachment to do this. Transfer to a 20cm-square baking tray lined with baking paper.
3. Scatter with the pistachios and a little more salt, gently pressing the nuts into the top of the fudge. Allow to cool at room temperature or in the fridge, then cut into 2cm squares.
Also try Adam Liaw's chicken and egg curry
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
