Cardamom Fudge (Sheer Payra — Afghanistan) recipe

This fudge is used to celebrate festive occasions.

2 cups granulated sugar
2/3 cup milk
1/4 teaspoon salt
2 tablespoons light corn syrup
2 tablespoons butter or margarine
1/2 teaspoon ground cardamom
1/4 cup chopped walnuts
1/4 cup chopped pistachios

Cook sugar, milk, salt and corn syrup in 2-quart saucepan over medium heat, stirring constantly, until sugar is dissolved. Clip a candy thermometer to the side of the saucepan. Cook, stirring occasionally, to 240 degrees F.

Remove from heat. Add margarine. Cool mixture to 120 degrees F without stirring. (Bottom of pan will be lukewarm.)

Add cardamom; beat vigorously and continuously until candy is thick and no longer glossy, 5 to 10 minutes. (Mixture will hold its shape when dropped from spoon.)

Quickly stir in nuts. Spread mixture in buttered 9 x 5-inch loaf pan. Let stand until firm. Cut into 1-inch squares.