Recipe for cooking almond cream fudge

Recipes from India :: Indian Desserts

3 c. almonds, blanched and peeled
2 c. half-and-half
3/4 c. sugar
2 Tbsp. ghee
2 sheets edible silver leaf (optional)

Put almonds in the container of an electric blender or food processor, and grind them to a fine powder. Set the ground almonds aside until needed. Bring cream to a boil in a heavy saucepan. Cook over high heat, uncovered or without a lid, for 10 mins., or until it has thickened to the consistency of a cream soup, stirring constantly to prevent burning.

Reduce the heat to med.; add the sugar, and cook for an additional 2 mins., or until all of the sugar has dissolved.

Add the ground almonds and the ghee. Stir vigorously and constantly as the mixture begins to lump up and stick to the spoon. Release the fudge from the spoon by scraping it off with a knife or tsp.. Continue cooking the mixture for 3 mins.

Pour fudge onto the center of a greased square or rectangular of wax paper or into an 8-in. square or rectangular pan. Working deftly and quickly, flatten and spread it to an even thickness within the square or rectangular. If you are using edible silver leaf, place it over the fudge, and gently press it to make it adhere.

While the fudge is still warm, cut it into neat diamond-shape pieces measuring 1 x 2 in., using a sharp knife dipped in cold water.

This fudge keeps for three weeks if it is stored in a tightly sealed container at room temperature and for several months in the refrigerator.