Cashew Fudge

8 or 9 inch (2 or 2.5L) square baking pan, well greased

¾ cup granulated sugar

1 tsp ghee or shortening

1 tsp ghee or shortening

¾ cup whole or 2% milk

1 ½ cups unsalted raw cashew

2 tbsp unsalted pistachios, chopped

In a heavy non-stick saucepan over medium-high heat, bring ¾ cup (175mL) water, sugar and ghee to a boil. When sugar is dissolved, add milk. Cook mixture until thick and bubbly, 30 to 40 minutes.

Meanwhile, in a food processor, process cashews until the texture of cornmeal, scraping around the base and sides of the bowl periodically. Do not let nuts exude oil.

When milk mixture turns creamy and bubbly, place a drop on a greased plate and let cool. Test with thumb and forefinger: if it feels thick and tacky, remove milk from heat and add cashew meal. If not thick enough, continue to cook for a few more minutes and check again. When thick enough, add cashew meal. Stir briskly to mix well. Continue stirring for 3 to 4 minutes until mixture stiffens a little.

Pour into prepared pan. Sprinkled and press pistachios on top. Grease knife edge and mark squares. Let cook and cut into squares.