Afghani Sheer Payra (Afghani Milk Fudge)

Blogging Marathon# 47: Week 4/ Day 3

Theme: Bookmarked Recipes from A-Z International Marathon

Dishes: Afghani Sheer Payra

I'm going to end this month's blogging marathon on a sweet note. I have made this delicious milk fudge from Afghanistan 3 times in the past 1 month. It is that simple to make and quite a crowd pleaser. My husband really liked the fudge because it has a really nice flavor from ground cardamom and rose water.

The only thing that takes time in making this fudge is melting sugar and boiling the syrup and letting the fudge cool -- other than that the whole process is very simple and quick to make. The most important and critical part of successfully making this fudge is the consistency of the sugar syrup. it should not be too thin (fudge won't set) or too thick (fudge would be very very hard). 

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Chocolate Fudge Pops

For the last day of the marathon, I made these yummy Chocolate Fudge Pops, recipe courtesy from Everyday Food Magazine. This summer I made quite a icy and creamy treats to beat the heat, some old favorites like my Mango Ice cream and some new like these chocolate pops. I also tried my hand in making ice cream brownie sandwiches and frozen yogurt. Will try to post the recipes for these soon (hopefully before Summer ends).

 

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