Saffron Milk Fudge Recipes

SAFFRON GOLDEN MILK

Steps:

• Pour 1/3 cup milk into a saucepan. Heat over medium-low heat until hot but not boiling, about 1 minute. Add turmeric, ginger, black pepper, cardamom, and saffron; stir until combined. Pour remaining milk into the saucepan and cook over medium heat until flavors blend, for 3 to 5 minutes more.

MOM'S CHRISTMAS FUDGE

Steps:

• Line a 9x13-inch pan with parchment paper.
• Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Stir in peanut butter until smooth. Pour in sweetened condensed milk and stir until well combined. Pour into the prepared pan.
• Using the back of a spoon or with a plastic bag over your hand, press the fudge into the pan. Refrigerate until firm, 2 to 4 hours.
• Remove fudge from pan and cut into squares. Store in an airtight container.

SAFFRON MILK FUDGE

Steps:

• Soak the saffron threads in the milk at least 30 minutes.PREPARE THE BASIC WHITE MILK FUDGE RECIPE:1. Heat the butter in a large, heavy wok or saucepan (not nonstick) over medium-high heat until melted. Add the ricotta cheese and cook, stirring often, over medium heat for the first 2 to 3 minutes, then over medium heat until all the liquid evaporates 20 to 25 minutes.2. Add the condensed milk and vanilla extract and continue to cook until all the liquid evaporates and the mixture thickens and pulls away from the sides of the pan, 10 to 12 minutes. During the last 5 minutes of cooking, mix in the nuts and other flavors of your choice.ADD FLAVORS:Mix all the ingredients into the fudge.3. Place on an 11 x 8-inch baking or any other tray or dish with raised edges and, with a spatula, flatten into a smooth 1/2- to 3/4-inch-thick layer. Garnish with the silver leaves and refrigerate until somewhat firm, at least 2 hours. (Warm burfee is very soft and does not retain its shape or cut well.) Cut into 1-inch or larger squares, rectangles, or diamonds. Transfer to a platter and serve, or layer in airtight containers with wax paper separating each layer and store in the refrigerator.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SAFFRON MILK FUDGE

Steps:

• Soak the saffron threads in the milk at least 30 minutes.PREPARE THE BASIC WHITE MILK FUDGE RECIPE:1. Heat the butter in a large, heavy wok or saucepan (not nonstick) over medium-high heat until melted. Add the ricotta cheese and cook, stirring often, over medium heat for the first 2 to 3 minutes, then over medium heat until all the liquid evaporates 20 to 25 minutes.2. Add the condensed milk and vanilla extract and continue to cook until all the liquid evaporates and the mixture thickens and pulls away from the sides of the pan, 10 to 12 minutes. During the last 5 minutes of cooking, mix in the nuts and other flavors of your choice.ADD FLAVORS:Mix all the ingredients into the fudge.3. Place on an 11 x 8-inch baking or any other tray or dish with raised edges and, with a spatula, flatten into a smooth 1/2- to 3/4-inch-thick layer. Garnish with the silver leaves and refrigerate until somewhat firm, at least 2 hours. (Warm burfee is very soft and does not retain its shape or cut well.) Cut into 1-inch or larger squares, rectangles, or diamonds. Transfer to a platter and serve, or layer in airtight containers with wax paper separating each layer and store in the refrigerator.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.