My Ma's '16 Minute' Microwave Cardamom & Pistachio Fudge

Probably the simplest recipe I will ever write. I hate to admit it but my mother actually amazed me with this instant fudge! I’ve watched my grandma sweat over a stove making us some since we were young ,and it turns out that all this time I thought my mum was sweating it out in the kitchen, she was actually putting it in the microwave and sitting back with a cuppa!

Few tips for this:

• We use a 800w microwave so if you have a lower powered one you will need to microwave it for a couple minutes longer.

• If you have a high powered one you will need to set it to 800w or reduce the time between each interval.

• If it comes out lighter thats totally fine! My mum blames my microwave for making hers slightly darker.

• My mum being a mum who hates to use scales, uses the condense milk tin to measure all the ingredients. I have given you grams but it’s much easier to use the tin!

• If you would like to substitute the cardamom for vanilla that is completely fine! Add in about 1 TSP.

Ingredients:

• 1 small tin of Condensed Milk (397g)

• 2/3 of the Condensed Milk Tin of Sugar (260g)

• 1/2 of the Condensed Milk Tin of Melted Butter (150g)

• 6 Cardamom Cloves (Grounded to powder) / 1 TSP Ground Cardamom

• 100g crushed Pistachios

Method:

1. Line a tray with grease proof paper and grease with oil and then set aside (we used a 25cm by 20cm tray).

2. Place all ingredients into a big glass bowl and mix with a spatula (ideally a silicon spatula).

3. Place the bowl into the microwave and turn on for 2 minutes.

4. Remove from the microwave and stir thoroughly a couple of times.

5. Repeat this 7 more times.

6. On the 8th time it should have a grainy looking texture to it (I told my mum it looked curdled…eek!).

7. Pour the mixture into your tray, spread evenly.

8. Sprinkle over your pistachios and press them in gently while it is still hot so they stick to the fudge.

9. Leave to cool, however after an hour if you want to cut them neatly this will be your chance as they are still soft enough to cut through.

10. If you don’t mind the rustic look you can break them up with your hands when the fudge is completely dry.

11. After about 2-3 hours the fudge should be cool enough to pick up. Remove it from the grease proof paper and place on a dry surface (otherwise the fudge will absorb the oil and you will have soft non crumbly fudge).

12. Leave them for a couple more hours to completely cool or overnight.

13. Break them up enjoy!