Ingredients:
1 black cardamom pod
350g condensed milk
150ml whole milk
115g unsalted butter
450g demerara sugar
Small pinch of saffron threads
1 tbsp dried rose petals
1 tbsp pistachio slivers
Method:
Line a 20cm square shallow tin with baking paper. Crack open the cardamom pod and extract the seeds. Grind 3-4 of the seeds to a powder and put them in a nonstick or heavy-based saucepan with the cracked pod, condensed milk, milk, butter and sugar.
Set the pan over medium heat and stir until the butter has melted and the sugar has dissolved, then bring to a steady boil, stirring constantly. Let the mixture boil for about 3 minutes, or until the temperature reaches 115°C on a confectioner's thermometer.
Lightly crush the saffron between your fingertips. Add it to the pan and stir in with a wooden spoon, then take the pan off the heat and carefully fish out the black cardamom pod. Let the fudge mixture sit for 4-5 minutes to cool slightly, then beat with the wooden spoon until it begins to come together into a ball and leaves the sides of the pan. If you like you fudge chewy, stop beating now; if you like it to be more melt-in-the-mouth, keep beating until it starts to turn crumbly.
Once the fudge has reached your desired consistency, press it into the tin, smoothing it with the back of the spoon. Sprinkle with the rose petals and pistachio slivers, pressing them into the fudge. Leave to cool and set for 1-1½ hours before scoring it, then cut into pieces and store in a tin or jar, where it will keep for up to 2 weeks.
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