CASHEW NUT FUDGE
There is a secret to this one, my grandma said: you know it’s done when the spoon stands up by itself in the mixture. And with this piece of advice, I have always had perfect fudge. This is one of the most highly prized of all Indian sweets, the mastering of which should qualify you as an honorary citizen of India. NOTE : You will need a spice grinder or food processor to grind the cashews. Makes 20 1 2 / 3 cups cashews ¾ cup sugar a handful of dried rose petals Lay a sheet of parchment paper on a baking pan, and keep another sheet nearby. Grind the cashews to as fine a crumb as you can in a spice grinder or food processor—be careful not to overgrind the cashews, though, or they’ll start releasing their oils and turn into cashew butter. Next, pour ¼ cup of water into a saucepan, add the sugar, and place over medium heat until the sugar has dissolved and the mixture comes to a boil. Then add the ground cashews. Stir to mix, and keep stirring intermittently for 6 to 8 minutes, until the mixture thi…
