An elegant, dainty, delicate fudge that melts-in-your mouth and is undeniably irresistible. I loved it at the first sight and bite in my teens, when I tasted it at my neighbour's house on Christmas day.
Made with thickened milk, sugar and cashewnut powder, stirred on very low heat to achieve a beautiful white colour. The fudge is ready when the mixture starts to leave the sides of the pan, around two hours. When still warm, it is shaped into seashells using a mould. This fudge is labour-intensive, but worth the effort.
The seashells are placed on parchment paper to prevent them from sticking and left overnight to dry. Store in a sealable hard plastic container. They can be left at room temperature for a week and then refrigerated (not frozen) to extend its shelf life.
Made with thickened milk, sugar and cashewnut powder, stirred on very low heat to achieve a beautiful white colour. The fudge is ready when the mixture starts to leave the sides of the pan, around two hours. When still warm, it is shaped into seashells using a mould. This fudge is labour-intensive, but worth the effort.
The seashells are placed on parchment paper to prevent them from sticking and left overnight to dry. Store in a sealable hard plastic container. They can be left at room temperature for a week and then refrigerated (not frozen) to extend its shelf life.
Milk Cream
(Yields 50 pieces)
Ingredients:
4 cups milk
1 1/2 cups sugar
1 cup cashewnut powder
1 tablespoon butter plus extra for greasing
Method:
Lightly grease a marble slab or steel dish including the rubber mould with butter.
In a wide heavy-bottomed pan, boil the milk till it is reduced to half. Stir continuously to avoid burning the milk at the bottom.
Add the sugar and cashewnut powder. On a very low flame, stir constantly till the mixture leaves the sides of the pan and comes in the centre. At this stage, add the butter, mix and remove from heat.
Transfer to the greased dish and before it cools completely, form into shapes using a rubber mould.
Place milk cream on parchment paper and leave overnight to dry.
Store in a sealable hard plastic container, a week at room temperature and then refrigerate (not frozen).
Note:
(Yields 50 pieces)
Ingredients:
4 cups milk
1 1/2 cups sugar
1 cup cashewnut powder
1 tablespoon butter plus extra for greasing
Method:
Lightly grease a marble slab or steel dish including the rubber mould with butter.
In a wide heavy-bottomed pan, boil the milk till it is reduced to half. Stir continuously to avoid burning the milk at the bottom.
Add the sugar and cashewnut powder. On a very low flame, stir constantly till the mixture leaves the sides of the pan and comes in the centre. At this stage, add the butter, mix and remove from heat.
Transfer to the greased dish and before it cools completely, form into shapes using a rubber mould.
Place milk cream on parchment paper and leave overnight to dry.
Store in a sealable hard plastic container, a week at room temperature and then refrigerate (not frozen).
Note:
- Use proper measuring cups and spoons, always levelled not heaped.
- Add 1/2 teaspoon of vanilla extract to the mixture for vanilla cream.
- Grind the cashewnuts to a powder with some of the measured sugar.
- Use a wide heavy-bottomed pan.
- Keep flame on the lowest setting.
- Be patient. It takes 2 hours to stir and an additional 1 hour to shape into seashells using the mould.
- Place milk cream on parchment paper to dry (to prevent sticking at the bottom).