Easy fruit and nut fudge

by Sunita on December 4, 2009

How time flies ! I know, I know! It’s a cliche, but it’s something that comes to my mind all too often. Exactly a week ago, I was getting ready to head to London for the Food Blogger Connect. There were lots of apprehensions, a few doubts. At the same time, there was that sense of excitement too, the excitement of  venturing into the unknown.

That was then, and now, a week later, I can afford to smile at all those nagging doubts. I went and came back with some wonderful memories to cherish; Dinesh will testify to that ( he has been patiently listening to my reports about all the good natured banter that we shared).

Yes, I now have some very sweet memories stored deeply in my heart. What follows is another sweet something- a fruit and nut fudge which I had teased you with in my last post. Which reminds me- you still have  a chance to win the Blogger Aid cookbook, just go  here.

This is a very easy recipe. I had made something similar quite a while ago, but this one even makes for easier clean up of dishes; well actually, there is just a bowl and spoon involved! It is a little rich, but do not be scared. I cut them into small pieces; all good things come in small packages, don’t they? So, here goes-

What’s needed-( feel free to halve the ingredients below; I made for quite a few people)

2 cans of sweetened condensed milk
5 tblsp of ghee/clarified butter
3 tsp of saffron strands
1/2 tsp of crushed cardamom seeds ( you can use powder if you do ot like to bite into them)
1/4 C of finely chopped pistachios
100 gms of ground almonds
1/4 C of dried cranberrries
icing sugar to coat the pieces

How to-

  1. Line a baking pan ( 11inch by 13 inch) with foil and lightly grease it.
  2. In a bowl, mix together the condensed milk, almonds, pistachios , ghee and saffron strands.
  3. Microwave the mixture for about 12 – 15 minutes ( more or less), stirring every 2 minutes for the first 6 minutes and then after every minute. Do keep an eye on  the mixture as it  might rise and overflow, in which case, you might need to stir earlier. The final mixture should be thick and grainy.
  4. Mix in the cranberries and spread the mixture in the prepared pan. With slightly damp hands, lightly press and smooth the top.
  5. Cool in the pan till it comes to room temperature and then chill for at least an hour.
  6. Cut into small squares ( I got about 70 small squares) and roll them in the icing sugar.
  7. Store in air tight containers.

There! wasn’t that easy? Now go and make some and relish them, just a few at  a time (though you might find it hard to keep away from them).

Enjoy and have a sweet weekend :-)

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{ 33 comments… read them below or add one }

1 Ujwal December 5, 2009 at 12:50 am

Looks yummy… and quite simple to make it too.. can I substitute cranberry? I do not get it here :(

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2 Sunita December 9, 2009 at 2:35 pm

Of coure you can, how about raisins?

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3 SE(Denufood) December 5, 2009 at 1:26 am

Yummy…too good to resist !!!! awesome!

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4 Sunita December 9, 2009 at 2:35 pm

Thanks SE :-)

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5 Kristi Rimkus December 5, 2009 at 2:51 am

Very pretty. These look delicious!

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6 Sunita December 9, 2009 at 2:36 pm

Thanks Kristi, they are really good :-)

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7 Rajeshwari December 5, 2009 at 6:44 pm

looks very delicious sunita… today i made your apple crumble recipe for my guests and it was and instant hit… cant wait to try this one…

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8 Sunita December 9, 2009 at 2:38 pm

Do give it a try Rajeshwari; glad you loved the crumble :-)

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9 Annie December 5, 2009 at 11:39 pm

This is a tradicional Braziliam candy and we have a few variations of it.
But I never made it in the microwave. Always made it on stove top, stirring constantly at medium heat until it no longer sticks to the pan.
For variation add 3 table spoons of cocoa and a table spoon of butter to one can of condensed milk, stir on pan on stove topand you have a chocolate candy. We roll those in granulated chocolate. Hmmm
Also make them with ground walnuts for a walnut candy. In Brazil we call the chocolate ones “Brigadeiro” and all others “docinhos de festa” which can be translated as “party candy.” I love those. Thanks for sharing.

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10 Sunita December 7, 2009 at 11:34 pm

Annie, thank you for sharing your version, found it very interesting. will try your way too, someday :-) My one is based on the Indian sweet of burfi.

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11 Sayantani December 6, 2009 at 10:04 am

beautiful sweet temptation!

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12 Sunita December 9, 2009 at 2:39 pm

Thank you Sayantani:-)

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13 Malar Gandhi December 6, 2009 at 10:41 pm

Pictures are absolutely breath taking, and the last picture…makes me to crave for the dish. SOunds so yummy.

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14 Sunita December 9, 2009 at 2:40 pm

Thanks Malar; these were really delicious :-)

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15 Hélène December 7, 2009 at 4:29 am

Love the pictures. This is pure joy.

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16 Sunita December 9, 2009 at 2:40 pm

Thanks Helene :-)

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17 prathibha December 7, 2009 at 4:48 am

wow wat a delicious looking fudge…..looks yummy

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18 Sunita December 9, 2009 at 2:41 pm

Pratibha, we did love this fudge :-)

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19 Nirmala December 7, 2009 at 6:06 am

Wow, the looks reminds me of turkish delight. This looks very easy but rich :)

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20 Sunita December 9, 2009 at 2:44 pm

Yes, giving in to some temptation ;-)

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21 Divina December 7, 2009 at 1:12 pm

This is my kind of dessert and sweet. I’ve been seeing this on food shows before and I’ve been wanting to eat them but don’t know exactly how to make them. They really look fantastic.

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22 Sunita December 9, 2009 at 2:45 pm

Thanks Divina; these are really good- give them a try :-)

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23 prathibha December 7, 2009 at 2:25 pm

I have made chequered cake following ur instructions and even linked u back..Thanks a lot for d idea…
plz chk my blog to have a look at that
http://thechefandherkitchen.blogspot.com/2009/12/chequered-cakeanniversary-special.html

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24 Sunita December 9, 2009 at 2:46 pm

hi Pratibha, glad you like dthe cake- and yours has come out beautifully too :-)

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25 Soma December 8, 2009 at 5:08 pm

How did I miss these? So easy to do!

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26 Sunita December 9, 2009 at 2:46 pm

Beter late than never ;-)

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27 cooker December 14, 2009 at 4:21 pm

Sunita very nice fudge. If I halve the quantities, how much time do you recommend in th M/w ?
& are the almonds ground with or without skin ?
Thanks.

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28 Sunita January 18, 2010 at 10:51 am

the almonds are ground without the skin and microwave the mixture till you have the desired consistency, you could start with less minutes , say about 8-10 minutes, but do keep checking every now and then.

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29 Jeanne January 13, 2010 at 5:12 pm

Wow – it was *that* easy?? And I can vouch for the fact that this sweet, spicy fudge was packed with deliciousness, seeing as I was a lucky recipient of some :)

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30 Sunita January 18, 2010 at 10:52 am

yes Jeanne, it was *that* easy ; glad you liked it :-)

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31 Colloquial Cook January 16, 2010 at 2:08 pm

Sunita darling! I’ve been spending a bit of time (hm quite a bit) away from my computer and I’m finiding your recipe just now!! I’ve just bought the condensed milk, and am now trying to trace local saffron producers (as I thought it’d be interesting to sample Loire valley saffon – yes, they exist :-) ) Thank you so much for providing the recipe to those marvels!!

Hey people, if you’re reading this, I tried this fudge made by Sunita and it’s crazy good! Go make it now! :-)

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32 Sunita January 18, 2010 at 10:56 am

lol Claire, what a great campaign! Thanks. Glad you liked the fudge.

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33 Preethi June 11, 2010 at 4:33 am

Hey Sunita, great fudge!! Ur recipes rock!! I am planning to try this fudge..may I know how many cups of almonds make the 100g of ground almonds?
Thanks.

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