Cardamom Fudge (Sheer Payra - Afghanistan) - cooking recipe

Ingredients

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

Preparation

Cook sugar, milk, salt and corn syrup in 2-quart saucepan over medium heat, stirring constantly, until sugar is dissolved.
Clip a candy thermometer to the side of the saucepan. Cook, stirring occasionally, to 240\u00b0F.
Remove from heat. Add margarine. Cool mixture to 120\u00b0 F without stirring. (Bottom of pan will be lukewarm.).
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.).
Quickly stir in nuts.
Spread mixture in buttered 9 x 5-inch loaf pan. Let stand until firm. Cut into 1-inch squares.