Pistachio, Cardamom and Rose Fudge

This spiced fudge is as delicious as it is pretty. If you can’t find rose petals, you could use freeze-dried raspberries instead.

Hands-on time 25min, plus cooling and setting. Cooking time about 20min. Makes about 64

6 cardamom pods

125g butter, chopped

100ml milk

450g light muscovado sugar

397g condensed milk, we used Carnation

100g pistachio kernels, see GH Tip

1⁄4tsp rose water

TO DECORATE

Pistachio kernels

Dried rose petals

1 Using a pestle and mortar, bash the cardamom pods to break the husks. Pick out black seeds and discard husks. Grind seeds until fine. Set aside.

2 Put the butter, milk, sugar and condensed milk into a medium-large non-stick pan. Melt over low heat, stirring constantly until sugar is completely dissolved. Turn up heat to medium and bring to a simmer. Bubble gently, stirring frequently, until the temperature reaches 115°C on a sugar thermometer (about 15-18min). Pour into a large heatproof bowl and set aside to cool for 5min.

3 Line a 20.5cm square tin with baking parchment. Using a handheld electric whisk, beat fudge mixture on medium speed for 6min, until mixture is thick and has lost some of its shine. Quickly fold in the pistachios, ground cardamom and rose water.

4 Scrape into prepared tin, pressing into the corners with the back of a spoon. Press in some pistachios and rose petals to decorate, and leave to set at room temperature for about 4hr.

5 With the help of the parchment, lift on to a board. Cut into 2.5cm cubes and serve.

PER SERVING 72cals, 1g protein, 3g fat (2g saturates), 10g carbs (10g total sugars), <1g fibre

TO STORE Keep in an airtight container at room temperature for up to a month.