Cardamom Fudge (Sheer Payra — Afghanistan)

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


  1. Cook sugar, milk, salt and corn syrup in 2-quart saucepan over medium heat, stirring constantly, until sugar is dissolved. Cook, stirring occasionally, to 240 degrees F on candy thermometer. Remove from heat.
  2. Add margarine.
  3. Cool mixture to 120 degrees F without stirring. (Bottom of pan will be lukewarm.)
  4. 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.)
  5. Quickly stir in nuts. Spread mixture in buttered 9 x 5-inch loaf pan.
  6. Let stand until firm.
  7. Cut into 1-inch squares.

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