Cardamom Fudge (Sheer Payra - Afghanistan)

• 2 cups granulated sugar
• 2/3 cup milk
• 1/4 teaspoon salt
• 2 tablespoons light corn syrup
• 2 tablespoons butter or 2 tablespoons margarine
• 1/2 teaspoon ground cardamom
• 1/4 cup walnuts, chopped
• 1/4 cup pistachios, chopped

1. Cook sugar, milk, salt and corn syrup in 2-quart saucepan over medium heat, stirring constantly, until sugar is dissolved.
2. Clip a candy thermometer to the side of the saucepan. Cook, stirring occasionally, to 240u0b0F.
3. Remove from heat. Add margarine. Cool mixture to 120u0b0 F without stirring. (Bottom of pan will be lukewarm.).
4. Add cardamom; beat vigorously and continuously until candy is thick and no longer glossy, 5 to 10 minutes. (Mixture will hold its shape when dropped from spoon.).
5. Quickly stir in nuts.
6. Spread mixture in buttered 9 x 5-inch loaf pan. Let stand until firm. Cut into 1-inch squares.

sugar, milk, salt, light corn syrup, butter, ground cardamom, walnuts, pistachios

Taken from www.food.com/recipe/cardamom-fudge-sheer-payra-afghanistan-423840 (may not work)