Milk Cream – Milk Fudge Recipe

Ingredients

• 4 cups Whole milk
• 1 lb Sugar (white)
• ¾ cup Ground cashew nuts (or almonds)
• 1 tbsp Butter
• 2 tsp Vanilla Extract
• 1/4 tsp Salt

Steps

1. In a heavy-bottom saucepan over medium heat combine the milk and sugar. Bring to a boil then reduce heat to a simmer and continue to cook on low stirring continuously until the mixture is reduced to about 1/3 its original volume (about 20 minutes)
2. Then add the ground cashew nuts and continue to stir until it thickens some more. Next, add the vanilla extract and butter. Continue to cook stirring constantly.
3. Cook, until you have a paste-like consistency and the mixture leaves the sides of the pan.
4. Remove from heat and pour into a greased baking tray. Let cool slightly. Then press into flower-shaped silicone molds. Pro tip – Alternatively, you can spread it in the baking tray and cut it into slices, squares or bars.
5. Once molded – let dry at room temperature for 4 to 6 hours before you transfer it to an airtight container. Milk is a perishable ingredient so this sweet will keep at room temperature for 3 days and in the fridge for up to a week.