A delectable, attractive Christmas fudge, usually coloured pink and prepared with either almonds or coconut. Cashewnuts can be substituted for almonds. Cordeal is easy to make, requiring stirring and ready within 30 minutes. Traditionally, cut into squares or diamonds, but one can be more creative. Loaded with almonds, this fudge taste like marzipan and melt-in-the-mouth delicious. Perfect for the holiday platter and will vanish in no time.
When choosing almonds, look for the ones that smell sweet, nutty, are uniform in colour and not shrivelled. As almonds have a high fat content, they turn rancid if not stored properly. I freeze the almonds for a longer shelf life and refrigerate a few for daily consumption. Keeping them cold protects them from rancidity and prolongs their freshness.
Almonds are rich in healthy fats, vitamins, minerals, protein and antioxidants. They protect against diabetes, cardiovascular disease and lower LDL cholesterol levels. Phosphorus in almonds helps build strong bones and teeth. The healthy fats in almonds aid in weight loss. Also, nourish the nervous system and provide good brain functions. Overall, almonds make a delicious and healthy snack.
When choosing almonds, look for the ones that smell sweet, nutty, are uniform in colour and not shrivelled. As almonds have a high fat content, they turn rancid if not stored properly. I freeze the almonds for a longer shelf life and refrigerate a few for daily consumption. Keeping them cold protects them from rancidity and prolongs their freshness.
Almonds are rich in healthy fats, vitamins, minerals, protein and antioxidants. They protect against diabetes, cardiovascular disease and lower LDL cholesterol levels. Phosphorus in almonds helps build strong bones and teeth. The healthy fats in almonds aid in weight loss. Also, nourish the nervous system and provide good brain functions. Overall, almonds make a delicious and healthy snack.
Cordeal/Cordial (Almond Fudge)
(Yields 36 pieces - 575 grams)
Ingredients:
2 cups ground almonds
1 and 1/2 cups white granulated sugar
1 cup water
1 teaspoon almond or vanilla extract
few drops of edible red food colour
1 tablespoon butter + extra for greasing
Method:
Grease a surface or dish and set aside.
In a heavy bottomed pan, melt sugar and water into a thick syrup. Add colour and almond or vanilla extract.
Stir in the ground almonds with a wooden spoon and cook on low heat until mixture leaves the sides of the pan. Incorporate the butter and combine well. Drop a small amount of the mixture into a bowl of ice-cold water. If it reached a soft ball stage, it will form into a flexible ball.
Pour mixture onto the prepared surface, flatten and smoothen the top.
While still warm to the touch, cut into squares or diamonds. Alternatively, take a small amount of the fudge, form into a ball and press into moulds. Turn onto parchment paper.
Store in an airtight container. Refrigerate or freeze after a week for a longer shelf life.
Note:
(Yields 36 pieces - 575 grams)
Ingredients:
2 cups ground almonds
1 and 1/2 cups white granulated sugar
1 cup water
1 teaspoon almond or vanilla extract
few drops of edible red food colour
1 tablespoon butter + extra for greasing
Method:
Grease a surface or dish and set aside.
In a heavy bottomed pan, melt sugar and water into a thick syrup. Add colour and almond or vanilla extract.
Stir in the ground almonds with a wooden spoon and cook on low heat until mixture leaves the sides of the pan. Incorporate the butter and combine well. Drop a small amount of the mixture into a bowl of ice-cold water. If it reached a soft ball stage, it will form into a flexible ball.
Pour mixture onto the prepared surface, flatten and smoothen the top.
While still warm to the touch, cut into squares or diamonds. Alternatively, take a small amount of the fudge, form into a ball and press into moulds. Turn onto parchment paper.
Store in an airtight container. Refrigerate or freeze after a week for a longer shelf life.
Note:
- If using whole almonds (around 250 grams), blanch them, remove the skin and grind to a paste with rose water.
- Almond powder and vanilla extract were used.
- Coconut ground fine with rose water can be substituted for almonds. Use 2 cups grated coconut, white flesh only.
