Pure Almond Milk Fudge

MAKES 25 -30 Pieces

3 ½ cups Almonds blanched
2 teaspoons cardamom, ground
2 cups powdered milk
2 tablespoons clarifi ed butter
¾ cup sugar
2 sheets edible gold leaf

Place a small frying pan over low heat and dry roast the almonds until brown. Cool and chop in a food processor or with a knife.

Line a 10 X 7 inch baking pan with waxed paper.

Combine the powdered milk and almonds in a large bowl and rub in the clarified butter until completely mixed in. Stir in the cardamom.

Combine the sugar and 1 cup of water in a heavy-bottomed saucepan and heat over low heat until the sugar melts. Bring to a boil and simmer for 5 to 7 minutes to make sugar syrup. Quickly stir the sugar syrup into the almond mixture, if you leave it too long it will stiffen.

Spread the mixture into the baking pan (the mixture should be about 5/8 inch thick). Smooth with a greased spatula.

Place the gold leaf on top by inverting the sheets onto the surface and peeling off the paper backing.

Allow to cool, then slice into diamond shapes. Serve cold