Anonymous August 26 2005

2 cups raw cashew nuts (1/2 pound)

3/4 cup sugar

1 tablespoon butter

2 teaspoons rose water

3 three-inch-square pieces of silver foil

Place the cashew nuts in a bowl. Pour boiling water over them to cover, and soak for 1 hour. Drain the nuts, put them in the

container of an electric blender or food processor, and reduce them

to a fine paste (adding a little milk or water if the paste begins

to clog). Grease a 9-inch-square baking pan, or mark and grease

a 9-inch-square section of a cookie sheet. Heat a

non-stick frying pan (at least 9 inches in diameter) over medium

heat for 2 minutes. Add the nut paste and the sugar. Reduce heat to

medium-low and cook, stirring and scraping the sides and bottom of the pan constantly with a flat spatula for 20 minutes or until the fudge is thick and sticky. Stir in the butter. Pour the fudge into

the greased pan or onto the greased square of cookie sheet. Spread it

evenly by patting it gently with the spatula. Let it cool

thoroughly. When cool, brush the top with the rose water, and let it

dry briefly. Press the silver foil over the fudge, and cut 1 1/2-inch-square or diamond-shaped pieces, using a knife dipped in

cold water.