397g Condensed Milk
150ml (¼pt) milk
450g (1lb) Brown sugar
115g (4oz) butter
100g white chocolate
1 large handful of pistachio nuts toasted
4 cardamom seed pods (remove the seeds and discard the pods)
Grease and base line a tin with baking parchment. Heat the milks, cardamom seeds, sugar and butter in a large saucepan over a low heat, stirring until the sugar dissolves completely. Bring to the boil and simmer over a low heat for 10-15 minutes, stirring continuously and scraping the base of the pan, until a soft ball of fudge is formed when a little of the mixture is dropped into a jug of ice-cold water. If you have a sugar thermometer the mixture needs to reach a temperature of 240 degrees F/115C. Remove from the heat and beat the fudge until thick and grainy(about 10 minutes by hand, I use an electric whisk to save my arm from dropping off!).Pour into the prepared tin and leave to cool before cutting into squares. Optional extra melt some more white chocolate and drizzle over the top of the fudge before cutting.